Food Menu

APPETISERS

Sydney rock oysters, natural, mignonette  7.5ea (gf, df)

Sonoma sourdough, beef tallow butter, rosemary  14ea  

Butterflied king prawn, chilli, garlic 14ea   (gf, df) 

Baked scallop, spiced butter, pangarattato 12ea 

Wagyu tartare, crispy potato, bone marrow  12 ea  (gf) 

Charred leeks, sauce gribiche, truffle   26   (gf, df)

House-smoked Spanish mackerel, buttermilk, radish  30  (gf) 

Grilled WA octopus, sobrassada, pickled fennel  30 (gf) 

CHARCUTERIE

Moran Family Farm mortadella, gruyere gougère  12ea  (df) 

MB9+ wagyu bresaola  17  (gf, df) 

Moran family farm salami  17  (gf, df) 

Wild venison & gin botanical salami  17  (gf, df) 

Duck & pistachio terrine, candied kumquats  25  (gf)

GRILL 

All cuts served with a choice of sauce  

Double lamb chop 400g  (h)
MB 4+, 100 days grain fed, Kinross Station, NSW | 58 

Eye-fillet 200g  (h)
Pasture fed, O'Connor, Gippsland, VIC | 62

Scotch fillet 300g  (h)
MB3+, 150 days grain fed, O'Connor, Gippsland, VIC | 65

Striploin 300g  (h)
Portoro, MB4+ grain fed, Yambinya Station, NSW | 70

Wagyu rump cap 250g  (h) 
MB8-9+ F1, Sher Wagyu, Ballan, VIC | 85

Choice of sauce: Café de Paris butter, peppercorn (gf, nf),  Bearnaise (v, gf, nf) Bordelaise (df, gf, nf),  mushroom (v, gf, nf) | extra sauce 4

ON THE BONE 

Ask your waiter for available sizes

Dry-aged sirloin (minimum 500g)  (h)
MB3+, 150 days grain fed, O'Connor, Gippsland, VIC, 100g | 19

Dry-aged T-bone (minimum 600g)  (h)
MB3+, 150 days grain fed, O'Connor, Gippsland, VIC, 100g | 19

Tomahawk (minimum 1.5kg)  (h)
MB3+, 270 days grain fed, Rangers Valley Black Onyx, NSW 100g | 22

MAINS

Pan roasted fillet of John Dory, spinach, raisin burnt butter 50  (gf)

Chophouse cheeseburger, bacon, caramelised onion jam  28 

add chips 5

add lettuce & tomato 2

Pumpkin & ricotta gnocchi, chestnut, sage  38  (v)

SIDES

Honey roasted parsnips, chestnut crumble  16  (v)

Seasonal leaves, house vinaigrette 12  (gf, vgn)

Fried brussels sprouts, eschallot, ginger  15  (gf, df) 

Broccolini, anchovy, shallots 16  (gf, df)

Iceberg, bacon, egg, buttermilk dressing  16  (gf)

Paris mash, burnt butter  16  (gf, v)

Cauliflower & cheese gratin  14  (v, gf)

Chips, thyme salt  13  (gf, vgn)

DESSERT

Burnt orange & custard brulée, biscotti  18  (v)

Apple tarte tatin for 2, brandy custard  32  (v)

Chophouse chocolate block  18   (v)

Warm chocolate & hazelnut cookie, vanilla ice-cream  18 (v)

Section 28 cheese, gentleman's relish, walnuts  32 (v)