FOOD

 

 

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. 

Chophouse $30pp Lunch Special

FOOD MENU

 

SHARES AND STARTERS

 

 

OYSTERS, SERVED ON ICE | 1/2 doz 24, doz 44
Sydney rock oysters, oak-aged mignonette

 

 

BEEF TARTARE | 20
Eschalot, capers, yolk, crisps

 

 

CRAB DOUGHNUTS | 17
Spanner crab, celeriac, finger lime, watercress      

 

 

SALT & PEPPER CALAMARI | 19
Chilli, shallot, spiced mayo

 

 

BAKED HUNTER BELL BRIE (V) | 21
Pistachio crumb, grapes, home made lavosh

 

 

SCALLOPS IN THE SHELL | 24
Tarragon & lemon gremolata          

 

 

PASTRAMI OF OCEAN TROUT | 21
Horseradish cream, pickled beetroot, pastrami spice

 

 

CHICKEN LIVER PATE | 19
Pear chutney, toasted brioche

 

 

CHARCUTERIE BOARD | 21
Selection of Australian cured meats, pickles, sour dough 

 

 

CAESAR SALAD | 19
Cos lettuce, iceberg, white anchovies, parmesan, beef fat croutons, soft boiled eggs

With grilled chicken 26

 

 

ROAST BEETROOT & PUMPKIN SALAD (V) | 19
Goat curd, pepitas, wild rocket leaves

 

 

FRIED CHICKEN | 18
Blue cheese dip, applewood smoke 

 

 

 

MAIN PLATES

 

 

MUSHROOM & BEET WELLINGTON (VE) | 32
Mash potato, red wine sauce 

 

 

CAULIFLOWER SCHNITZEL (V) | 26
Burnt butter, capers, parsley, lemon

 

 

ROAST BARRAMUNDI | 32
Char-grilled broccolini, native honey, soy caramel

 

 

DRY-AGED BEEF BURGER | 24
Raclette Cheese, tomato chutney, mustard, pickle, chips

 

 

 

SIDES

 


ONION RING | 12
Beef salt

 

 

BROCCOLINI (V) | 11
Chilli, garlic

 

 

BRUSSEL SPROUTS | 12
Bacon, charred cabbage

 

 

CHAMP MASH POTATO (V) | 10

 

 

STEAK CUT CHIPS (V) 10

 

 

HOUSE SALAD (V) | 12
Butter lettuce, baby cos, tomato, avocado, house dressing

 

 

CHOPS & MEAT

 

 

All dishes served with steak cut chips

 

 

PASTURE FED

 

 

DOUBLE DOUBLE  LAMB CHOPS - 2 x 180g | 38
Amelia Park pasture-fed free range, WA
Mint Jelly

 

 

FILLET STEAK | 200g | 39
Grassland Premium, Riverina District, NSW

 

 

RIB ON THE BONE | 350g | 40
Collinson & Co, VIC 

 

 

 

GRAIN FED

 

 

RUMP STEAK | 200g | 28
O'Connor Angus MB2+ , Gippsland, VIC

 

 

T-BONE MINUTE STEAK | 300g | 30
Riverine Premium MB2+, NSW

 

 

FLAT IRON STEAK | 300g | 34
Jack's Creek Black Angus MB4+, New England, NSW

 

 

SCOTCH FILLET | 300g | 41
Riverine Premium MB2+, NSW

 

 

DRY-AGED T-BONE | 500g | 60
Nolan's Private Selection, Gympie, QLD

 

 

DRY-AGED SIRLOIN ON THE BONE | 400g | 63
Jacks Creek Black Angus MB2+, New England, NSW

 

 

 

WAGYU

 

 

RUMP CAP | 200g | 41
Kobe Cuisine F1 Wagyu, 400 days grain fed, MB6+, Darling Downs, QLD

 

 

SURF ME UP | 15
Add grilled king prawn

 

 

SAUCE & CONDIMENTS
Pickled chilli, pepper sauce, 'Cafe de Parra' butter, red wine jus, mushroom

 

 

 

FEASTS

 

 

THE TOMAHAWK | 3-4 people | 1.7kg | 195 

Full rib on the bone 
Rangers Valley, Black Onyx MBS 3+, Glen Innes, NSW 
Chef's selection of condiments, choice of 3 sides        

 

 

BUTCHER’S BLOCK | min 2 people | 55 pp 
Chefs choice of two prime beef cuts, steak cut chips, beer battered onion rings, red wine jus & mushroom sauce 

 

 

PORK RIB FULL RACK | min 2 people | 78
Chophouse five-spice rub, house BBQ glaze, steak cut chips 

 

Please allow 40-45 minutes. 

 

Subject to availability. 

 

Pre-orders recommended. 

 

 

 

DESSERT

 

 

Chop says…there is always room. 

 

 

FLAMING BAKED ALASKA | 14
Seasonal berries, vanilla ice cream

 

 

PINEAPPLE TARTE TATIN (VE)| 14
Coconut yogurt, finger lime 

 

 

PASSIONFRUIT CHEESE CAKE | 14
Passionfruit curd, fresh passionfruit

 

 

CHOCOLATE MOUSSE CAKE | 14 
Salted caramel

 

 

CHOPHOUSE CHOCOLATE BLOCK | 10 
Honeycomb, sea salt

 

 

SUGARED DOUGHNUTS | 14
Shiraz & raspberry jam

 

 

CHEESE PLATE | 23
Selection of 3 Australian cheeses, artisan crackers, grapes, pinot paste  
 

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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