Food Menu

 

Chophouse is all about bringing you that perfectly cooked steak every single time. We're crazy about meat and serving a diverse range of quality cuts. If you don't eat meat, don't worry, we've got share plates, seafood, fish and more. 

SHARES & STARTERS

 

 

MARINATED OLIVES  d,v,ve,g,n | 8

 

STICKY WAGYU BEEF NUGGETS  d,n | 12

Pickles

 

CRISPY ZUCCHINI FLOWER (2pcs)  n | 12

Buffalo ricotta, nduja, green peas, mint

 

OYSTERS, SERVED ON ICE  d,g,n  ½ doz | 24

Sydney rock oysters, oak aged mignonette doz 44

 

BEEF TARTARE  h,n | 20

Eschallot, capers, yolk, pecorino, potato scallops

 

HIRAMASA KINGFISH CRUDO  g,d,n | 22

Cucumber salad, finger lime

 

SALT & PEPPER CALAMARI  n | 22

Chilli, shallot, lime aioli

 

SCALLOPS IN THE SHELL (3pcs)  n | 24

Herb butter

 

CHARCUTERIE BOARD  d,n | 26

Chophouse cured meats

 

CAESAR SALAD  n | 20

Cos lettuce, iceberg, white anchovies, parmesan, beef fat croutons, soft boiled egg

With grilled chicken | 8

 

VANELLA BURRATA  v,g,n | 22

Peaches, pickled onion, heirloom tomatoes, basil, white balsamic

 

 

CHOPS & MEAT

 

 

Pasture fed

 

 

DOUBLE DOUBLE LAMB CHOPS  h (2 x 180g) | 41
Amelia Park free range, WA
Mint Jelly

 

 

FILLET STEAK - 200g | 46
Grasslands Premium, Riverina District, NSW

 

 

RIB ON THE BONE  h 350g | 49
Collinson, VIC

 

 

Grain fed

 

 

MINUTE STEAK  h 200g | 32
O'Connor Angus MBS2+, Gippsland, VIC

 

 

SCOTCH FILLET - 300g | 47
Riverine Premium MB2+, NSW

 

 

FILLET ON THE BONE  h 320g | 62
Nolan's Private Selection, Gympie, QLD

 

 

DRY AGED SIRLOIN ON THE BONE - 400g | 69
Jack's Creek MB2+, NSW

 

 

Wagyu

 

 

RUMP CAP  h 200g | 52
Westholme F1, 400 days grain fed, MBS 5+, Darling Downs, QLD

 

 

STRIPLOIN  h  300g | 67

Jack's Creek F1, 400 days grain fed, MBS 6+ Casino, NSW

 

 

SCOTCH FILLET  h 300g | 69
AACo F1 Wagyu, 350 days grain fed, MB5+ Darling Downs, QLD

 

 

 

One Sauce Included - Any Extra Sauce | 3

 

 

Mushroom Sauce | Pepper | Chimichurri | Béarnaise | Café de Paris | Red wine jus |

MAIN PLATES

 

 

KING PRAWN LINGUINE  n | 34

Prawn oil, cherry tomatoes, parsley

 

STUFFED EGGPLANT  d,v,ve | 28

Israeli couscous , pomegranate, harissa

 

SNAPPER FILLET  g,n | 36

Asian greens, ginger & shallots

 

CHOPHOUSE BEEF BURGER  n | 24

Raclette cheese, tomato chutney, mustard, pickle, chips

 

 

THE FEASTS

 

 

Please allow 40-45 minutes.

 

 

THE TOMAHAWK FULL RIB ON THE BONE, 1.7 KG | 195
Rangers Valley Black Onyx MB3+, Glen Innes, NSW
Condiments, choice of three sides.
3 - 4 PERSONS

 

 

DRY AGED T-BONE, 1.7 KG | 175

Riverine Premium MBS 2+, NSW

Chef's selection of condiments, choice of two sides.

 

 

SIDES

 

 

ONION RINGS  n | 10
Beef salt

 

 

BROCCOLINI  d,v,ve,g,n | 12
Chilli, garlic, lemon

 

 

CAULIFLOWER GRATIN  v,n | 12
 

 

PARIS MASH  v,g,n | 10

 

 

STEAK-CUT CHIPS  d,v,ve,g,n | 9

 

 

CHOP LEAF SALAD  d,v,ve,g,n | 10 

 

 

DESSERTS

 

 

CHOPHOUSE PADDLE POPS FLAMING BAKED ALASKA g,v | 6

Berry swirl or Chocolate

 

PAVLOVA d,v,g,n | 15

Mandarin, passionfruit, coconut, yoghurt

 

POPCORN SEMIFREDDO  v,n | 15

Italian meringue

 

VANILLA BEAN CRÈME BRULEE  n | 15

Biscotti

 

CHOCOLATE TART v,n | 15

Olsson sea salt

 

STRAWBERRY CAKE  v,n | 15

Lime syrup, mascarpone, coconut

With Chambord | 20

 

CHOPHOUSE CHOCOLATE BLOCK  v,g,n | 12

Whisky ganache v,g,n

 

CHEESE  PLATE 12 | 30

See your waiter for today’s selection (1 or 3 pc)

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.

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