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.
“I have been traveling to the States for a number of years and with the quality of meat, seafood & produce in Australia it was only natural for us to introduce a concept like this to Australia, founder Kingsley Smith said. “It’s an exciting variation of our Kingsley’s brand that will see a contemporary version of the New York style steakhouse, incorporating our own vision of the Chophouse cuisine and dining experience” he said.
Banquettes wrapped in distressed leather; well-worn chopping blocks and tarnished cleavers; exposed bulbs; walls clad in iron and reclaimed timber. The former Miltons Restaurant/Johnny Walker Steakhouse at 25 Bligh St has been transformed into a chic yet raw space where no surface has been left untouched.
The term chophouse in the United States is synonymous with good quality meat, big salads and Seafood and is famous from the East Coast to the West Coast.
At CHOPHOUSE the 30 days Double grain fed lamb chops from the Margaret River WA or the Milk Fed Rangers Veal Chop are sure to have the CBD lunch set salivating but this is not a boys club - the selection of large chopped salads and seafood will appeal to males and females equally.
Unlike restaurants throughout Australia, CHOPHOUSE pushes boundaries of expectation. Through the manipulation of materials and salvaged architectural elements & furniture, the restaurant is one of a kind. CHOPHOUSE may be unconventional but it is set to have the reputation as the hottest restaurant on the block.
David Clarke, Executive Chef CHOPHOUSE
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.
Opening Hours
Chophouse is open 12pm - late (Monday - Friday)
Location
25 Bligh St, Sydney 2000 (view map here)
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