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 Aussie menu stars meat from 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)  6ea

 

Prawn toast, soft herbs, aioli, lemon (n,d)  15ea

 

Baked Hervey Bay scallops, herb butter (2 pieces) (g,n)  18

 

Caramelised onion tart tatin, horseradish cream (v,g,n)  24 
Add Ortiz anchovy +7

 

Tuna crudo, fennel, caper, orange vinaigrette (d,g,n)  28

 

Grilled Loligo squid, preserved lemon, chimichurri (d,g,n)  26

 

Chophouse steak tartare, cured hens yolk (d,g,n)  28

 

 

CHARCUTERIE

By Pino, served with guindilla pepper 


Salami 50g (d,g,n)  14


Calabrese 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, Great Southern prime, SA 54


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

 

Wagyu rump cap 250g (h) MBS 5+, 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, Pinnacle, MB2+, MSA graded, SA, 100g | 16

T-bone (minimum 600g)
Pasture fed, Pinnacle, MB2+, MSA graded, SA 100g | 17

Rib on the bone (minimum 600g)
Pasture fed, Pinnacle, MB2+, MSA graded, SA 100g | 18 

 

 

Tomahawk (minimum 1.5kg)
MBS3+, 200 days grain fed, Grainge, signature, Riverina region, NSW 100g | 19

 

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

 


Grilled salmon, braised fennel (d,g,n)  34

Chophouse cheese burger, pickles, tomato chutney, mustard (n) 29

 

Chef's vegetarian option - please ask waitstaff 32

 

 

SIDES

 

Oxheart tomatoes, Alto olive oil (d,v,ve,g,n)  15

 

Grilled field mushrooms, chimichurri (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)  12 

 

Grilled cabbage, verjus, chives (d,v,ve,g,n)  12


Crushed roast potatoes, chilli, rosemary (d,v,ve,g,n)  12

Steak cut chips, thyme salt (d,v,ve,n )  10

 

 

DESSERT


Apple and rhubarb crumble, vanilla ice-cream (v,n)  18


Chocolate mousse, cherries, Chantilly cream (v,g,n)  18

 

Blood orange 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

 

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