Food Menu

 

A CUT ABOVE. CELEBRATE SPRING AT CHOPHOUSE.

 

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

APPETISERS

 

Sydney Rock oysters  7.5ea

Natural, mignonette  

 

Sonoma sourdough, beef tallow butter, rosemary  14ea

 

Prawn toast, soft herbs, lemon  16ea

 

Grilled scallops, herb butter, lemon  12ea

 

Spring vegetables, gribiche  26

 

Crispy Loligo squid, confit garlic aioli  28

 

Kingfish crudo, fennel, espelette pepper  30

 

Tuna Niçoise, anchovy  29

 

Bone marrow, cornichons, pickled eschalot, sourdough  28

 

Chophouse steak tartare, waffle chips  29

 

 

 

GRILL 

All cuts served with a choice of sauce  

Double Lamb Chop 400g
MB 4+, 100 days grain fed, Kinross Station, NSW | 52

 

Eye-fillet 200g
Pasture fed, O'Connor, Gippsland, VIC | 59 

 

Scotch fillet 300g
MB3+, pasture fed, O'Connor, Gippsland, VIC | 59 

 

Wagyu striploin 300g
MB 5+, 400 days grain fed, Carrara, QLD | 68

 

Pork chop 300g
Grain fed, rare breed Berkshire, Byron Bay, NSW | 55


 

ON THE BONE 

Ask your waiter for available sizes

 

Dry-aged sirloin (minimum 500g)
Pasture fed, Pinnacle, MB 2+, MSA graded, SA 100g | 18

 

Dry-aged T-bone (minimum 600g)
Pasture fed, Pinnacle, MB 2+, MSA graded, SA 100g | 19

 

Dry-aged rib on the bone (minimum 600g)
Pasture fed, Pinnacle, MB 2+, MSA graded, SA 100g | 20

 

Tomahawk (minimum 1.5kg)
MB 3+, 200 days grain fed, Grainge, signature, Riverina region, NSW 100g | 20

 

Choice of sauce: chimichurri (d,v,ve,g,n), peppercorn (g,n),  Bearnaise (v,g,n) Bordelaise (d,g,n),  mushroom (v,g,n) | extra sauce 4

MAINS

 

Pan roasted snapper, frisée, pickled shallot, lemon butter  45

 

Chophouse cheeseburger, bacon, caramelised onion jam  28

add chips 5

add lettuce & tomato 2

 

Gnocchi, zucchini, cherry tomato, ricotta salata  32

 

 

 

CHARCUTERIE

 

Selection of two cured meats, served with house pickles, crostini  30

 

 

 

SIDES

 

Roasted carrots, honey, watercress  16

 

Mixed leaf salad, house dressing (d,v,ve,g,n)  12

 

Grilled cabbage, garlic butter, seeds, grains  15

 

Spring peas, preserved lemon, mint  15

 

Fried onion rings, parmesan (v,n)  15

 

Potato mash, gravy  16

 

Baby cos, pancetta, buttermilk dressing  16

 

Chips (v,ve,g,n,d )  12

 

 

 

DESSERT

 

Rhubarb & custard brulée, biscotti  18

 

Warm chocolate & hazelnut cookie, vanilla bean ice cream  18

 

Chophouse chocolate block (g,v)  16

 

Seasonal fruit sorbet  15

 

Selection of Australian cheeses, condiments  32

Guests of 8 or more will incur a 10% service charge. 

10% surcharge applies on Sundays and 15% on public holidays. All credit card payments incur a 1% surcharge.

 

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

 

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