The New York steak house is an institution in itself and Chophouse has become the Australian take on this tradition. With a seasonal menu that focusses on the produce and of course, the meat. This is the place to go for a steak in Sydney.
The raw industrial décor showcases the original structure of the building, which has been unearthed to create a unique space without looking like a themed restaurant. It’s more than just a place to sit down and eat, but when it comes down to what to eat you’ve got big choices – literally.
Meat lovers rejoice, on the menu is wagyu beef of different marble scores, t-bones and the double double lamb chops (two at 180g each). But, if you’re looking to go big then you can’t go past the tomahawk steaks – in particular the Chophouse tomahawk is on average 1.5kg of dry aged Angus Hereford cross.
Nothing goes better with a steak than a good glass of red and the wine list is a beauty. A drop to perfectly match whatever you’re eating is easy to find, with plenty of well-known Australians and a few international names on the list including some special vintage bottles too. Of course to finish it all off you’ll have to save room for dessert and for somewhere that specialises in meat the dessert hasn’t suffered.