Food Menu

 

Chophouse champions produce and ingredients. We put our beef foot forward: starting with quality means we don't mess with it much.  Our predominantly Aussie menu stars meat from the Moran Family Farm as well as our favourite local suppliers. 

APPETIZERS


Chophouse milk buns, confit, garlic, rosemary (v, n) 8


Warm marinated olives (d, v, ve, g, n) 8


Sydney Rock oysters, mignonette (d, g, n) 5.5 ea


Crab on toast, celery, soft herbs (n) 18 ea

 

Burrata, heirloom tomatoes, Alto olive oil (v, g, n)  22

 

Grilled jumbo king prawns, garlic, chilli, coriander (d,g,n) (2 pcs)  34


House-cured salmon, pickled onion, crème fraiche (g, n) 24  

     
Roasted bone marrow, mustard, chives (d, g, n)  15


Chophouse steak tartare (d, g, n) 22

 

 

CHARCUTERIE

By Pino, served with guindilla pepper 


Salami 50g (d, g, n) 12        


Mortadella 50g (d, g, n) 15


Wagyu Bresaola 50g (d, g, n) 16


 

 

GRILL 

Steaks served with lemon & choice of sauce  

 

Flat iron 250g (h) - MBS 3+ , 200 days grain fed, Grandchester, Darling Downs, NSW 48

 

Eye-fillet 200g - pasture fed, Grasslands premium, Riverina district, NSW 52


Scotch fillet 300g (h) - MBS 2+, 120 day grain fed, Jack's Creek, Tamworth, NSW 56

 

Wagyu rump cap 250g (h) MBS 6+, 300 days grain fed, F1 wagyu, Westholme, Brunette Downs, NT 58 

 

On the bone (Ask your waiter for available sizes)

Sirloin (minimum 500g)
Pasture fed, Moran Family Farm, Oberon, NSW 100g | 16

T-bone (minimum 600g)
Pasture fed, Moran Family Farm, Oberon, NSW 100g | 17

Rib on the bone (minimum 600g)
Pasture fed, Moran Family Farm, Oberon, NSW 100g | 18 

 

 

Tomahawk (minimum 1.5kg)
MBS3+, 200 days grain fed, Grainge, signature, Riverina region, NSW 100g | 18

 

Choice of sauce: anchovy butter (n), peppercorn (g, n) bearnaise (v, g, n), bordelaise (d, g, n), salsa verde (v, ve, d, g, n) | extra sauce 3  

 


Grilled pink snapper, salsa verde (d, g, n) 42

Chophouse cheese burger, pickles, tomato chutney, mustard (n) 28
 

Chef's vegetarian option - ask our waitstaff 38

 

SIDES


Sugarloaf cabbage, Reggiano, cider vinegar (g, n) 10

 

Grilled field mushrooms, chimmichurri (d,v,ve,g,n) 15

Mixed leaf salad, house dressing (d, v, ve, g, n) 10


Green beans, eschallot, capers (d, v, ve, g, n) 10


Cauliflower & comte gratin (n) 15

Yukon Gold jacket potato (v, g, n) 12

Steak cut chips (d, v, ve, n) 10

 

 

DESSERT


Creme caramel, figs (v, g, n) 18

Chocolate torte, mascarpone (v, g, n) 18

 

Apple sorbet, yuzu sake (d,v,ve,g,n) 16

Selection of Australian cheeses, condiments 32

 

We take your allergy and dietary requirements very seriously. Please advise your needs at time of booking and our Chefs and kitchen team will do their best to accommodate you.


d = dairy free | v = vegetarian | ve = vegan | g = gluten free | n = nut free | h = halal

 

/