While the straight definition of a Chophouse is simply ‘a restaurant that specialises in serving steaks & 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 & innovations in dining, both on the plate & in the restaurant design.
The term chophouse in the United States is synonymous with good quality meat, big salads & seafood, & is famous from the East Coast to the West Coast.
At CHOPHOUSE the pasture fed black angus tomahawk (weighing between 1.5-1.8kg) & our double double lamb chops from Amelia Park, WA have the CBD lunch set salivating but this is not a boys club - the selection of large chopped salads & seafood will appeal to males & females equally.
Unlike restaurants throughout Australia, CHOPHOUSE pushes boundaries of expectation. Through the manipulation of materials & 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 - Bligh St, Sydney
David’s has been our executive chef at Chophouse since opening & has a real passion for quality produce.
Eric Tan, Head Chef - Bligh St, Sydney
Eric has been with Chophouse since opening & became our head chef in 2011. Eric shares Dave's passion for quality Australian produce.
Chophouse Sydney is open 12pm - late Monday to Friday & Saturday Nights from 6pm
25 Bligh St, Sydney 2000 (view map here)
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