Chophouse (Sydney)

DAYS OF BUSINESS

Mon - Fri:	12:00pm to 11:00pm
Sat:	5:00am to 11:00pm

While the straight definition of a Chophouse is simply ‘a restaurant that specializes in serving steaks and chops of meat’ the concept as it is known in the States and now Australia is much more.

CHOPHOUSE is a contemporary adaptation of the New York style steakhouse, showcasing Australia’s leading produce and innovations in dining, both on the plate and in the restaurant design.

Chef	David Clarke - In addition to his 5 years at Quay, David’s passion for food and the art of produce and preparation has also seen him spend 4 weeks per year for the last 4 years as Executive Chef at French Chateaux Stays in South West France where he created dining experiences for the guests from local market produce. His passion for quality produce and innovation in the kitchen will be realized at CHOPHOUSE.
Price Guide	Entrée $12 - $24.90, Main $23.50 - $56, Dessert $12 - $24.50
Payment Options	Cash, Amex, Visa, Mastercard, Diners, Eftpos
Features	Licensed, Limited parking, Private dining area, Wheelchair access
Ambience	Contemporary
Styles	Cocktail, Sit down
Suitable For	Birthday/Anniversary, Christmas party

Restaurant areas and private dining

Area name	Capacity seated	Capacity standing
Entire Restaurant	55	n/a
The Private Dining Room	14	n/a
Downstairs, Function Space	30	n/a

Menu

banquet menu (doc)

Starters

Carpaccio of Dry Aged Angus Tenderloin: with mustard, mayonnaise, capers, olive oil, reggiano, lemon & slated grissini

24.90

Ravioli of Buffalo Ricotta: with roasted Jerusalem artichoke puree, cardamom brown butter, green raisins

22.50

Spinach & Tallegio Risotto: Bangalow sweet pork prosciutto

18.50/ 28.50

Tart of Fresh Jannie Goats Curd: with roasted baby Victorian beetroots, blue cottage almonds & herb salad

18.50

Bangalow Sweet Pork Prosciutto: aged 24 months, onion & thyme marmalade

21.50

Chicken Liver Parfait: with jam & herbs

14.90

House Made Pork Scratching

6.50

Spiced Salt King Prawns: with aioli

14.90

Tallegio Risotto Balls: with Australian morels

12.00

Seafood Starters

Ceviche of Wa Sea Scallop: with fresh Tasmanian wasabi, shaved fennel, apple, poppy seeds, lemon infused olive oil & shiso

19.50

Freshly Shucked Oysters: on ice, verjuice & apple jelly, 6/ 9/ 12

18.90/ 26.90/ 31.90

Tartare of Tasmanian Ocean Trout: raw, smoked & roe, cauliflower créme, crisp sourdough & herb salad

18.00

Chopped Salads

Alaskan King Crab: hand shelled Alaskan king crab, mizuna, asparagus, yam bean, roe & creme fraiche, entree/ main

19.50/ 27.00

Braised & Pulled Riverine Beef & Cabbage: horseradish, hazlenuts, sourdough crumbs & creme fraiche, entree/ main

18.00/ 25.90

Caesar: baby cos hearts, slow cooked egg, white anchovies, croutons, crisp parmesan & roasted speck, entree/ main

18.00/ 25.50

Chophouse Chopped Salad: cos, smoked chicken, prawn, avocado, sopressa, red capsicum, crisp chickpeas, vintage cheddar, entree/ main

14.90/ 19.90

Chopped Confit Duck & Spiced Pecans: crisp duck confit, radicchio, watercress, witlof, spiced pecans, roquefort & raspberry vinaigrette, entree/ main

24.00/ 31.00

Crisp Pork Belly & Sea Scallop: Chinese cabbage, coriander, pea shoots & soy vinaigrette, entree/ main

18.90/ 26.50

Hippie Chop: chopped cos, grilled mushroom, charred capsicum, roasted corn, seeds, pumpkin & dried shitake vinaigrette, entree/ main

14.90/ 22.50

Thai Prawn & Nuoc Cham: pan fried local king prawns, shredded wong bok, crushed peanuts, bean sprouts, noodles, Asian herbs, chilli, mint & dressed with nuoc cham, entree/ main

19.00/ 26.50

The Wedge: crisp iceberg lettuce, smoked bacon, blue cheese, salad onions, basil & dried tomatoes, entree/ main

12.90/ n/a

Waldorf: apple, celery, walnuts, pomello, grilled dates, lemon jam, cos, apple cider mayonnaise (also served as side), entree/ main

16.00/ n/a

Steaks & Chops

Fillet on the Bone: with chutney & jus, riverine district NSW, Angus-Hereford cross, 150 day grain feed, beef tenderloin on the bone, 300-320g

55.90

Glazed Beef Short Ribs: with house-made BBQ sauce, riverine district NSW, Angus-Hereford cross, 150days on grain, 350g

28.90

Grain Fed Rib on the Bone: beef rib eye bone, riverine district, NSW, Angus-Hereford Cross, 150 days Grain fed, 30months, 650g

56.00

Minute Steak of Wagyu: with cafe de Paris butter, South East QLD, cross breed of Australian cattle & Tajima, 400 to 500 days grain fed, 180g, marble score 9

24.00

Petit Delmonico of Veal: Northern Rivers NSW, milk fed 8-10 months, 220g

24.50

Rangers Veal T-Bone: Northern river of NSW, milk fed for 8 to 10 months, 350g

25.50

T-Bone: riverine district, NSW. Angus-Hereford cross, 150 days grain feed, 600g

46.50

The Delmonico: riverine district, NSW, Angus-Hereford cross, 150days on grain, 4 to 6 weeks dry aged, 500g

52.90

Twice Cooked Pork Rack & Crackling: with apple sauce, Otway Range, South-Western Victoria, grain fed for 6 to 7 months, hormone free, 250g

26.50

Two Double Grain Fed Lamb Chops: with mint jelly, Margaret River, WA, 30 days grain fed, 200g each

23.50

From the Oven

7 Hour Braised Riverine Beef Brisket: with cabbage, glazed eschallots,bacon, potato puree & braising juices

34.00

Glazed Beef Short Rib with House-Made BBQ Sauce: Riverine District NSW, Angus-Hereford cross, 150 days grain-fed

28.90

Game & Poultry

Char-Grilled Thirlmere Spatchcock: butterflied spatchcock marinated in chimichurri stuffed with fresh ricotta & charred lemon

23.90

Twice Cooked White Rabbit: organice stone ground polenta, cavolo nero, speck & Victorian morels

29.00

Sides

Gratin of Cauliflower: with crisp sourdough & parmesan

7.90

Roasted Kipflers: with rosemary & garlic

8.90

Seasonal Green Beans: with herb butter

7.90

Shoestring Fries

6.90

Mixed Leaves: with 12 year balsamic & olive oil

6.90

Steamed Green Asparagus: with pine nuts & parmesan

7.90

Sauces

Apple Sauce

4.90

Chilli Jam

4.90

Chimichurri

6.90

Green Tomato Chutney

4.90

Mint Jelly

4.90

Red Wine Jus

6.90

Saubise

6.90

Desserts

Cheese Local & Imported: Bleu l'aqueille, Woodside Pompeii, Comte gruyere Gruyere with toasted walnut & raisin bread

24.50

Chophouse Margarita

12.00

Flourless Chocolate Cake: chocolate mousse, confit red cherries

14.50

House Churned Ice-Cream & Sorbet: in a glass with hot chocolate sauce & honeycomb, 1 scoop/ 3 scoops

4.90/ 12.90

Lime Cheesecake: lime curd, pistachio praline & gingerbread

12.50

Peach Melba: vanilla semi freddo, raspberries & caramelised almonds

12.00

Chophouse Chocolate Block: 150g black of belgian milk chocolate with caramelised hazelnuts

12.90

All efforts have been made by www.menulog.com.au to ensure the accuracy of this restaurant's menus at the time of publishing. However, we cannot guarantee that the menu or prices will be valid at the time of your visit.

All prices are in Australian Dollars (AUD$) unless otherwise specified.

This menu was last updated on 5/11/08.

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Chophouse (Sydney)

DAYS OF BUSINESS

Chef

Price Guide

Payment Options

Features

Ambience

Styles

Suitable For

Restaurant areas and private dining

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