Sydney steakhouse, Chophouse, has announced it will reopen on 28 October, with Matt Moran at the helm of an all-new menu. Under Moran’s guidance, the menu has been stripped back, with locally sourced produce and premium Australian meat taking centre stage, most of which come from the Moran family farm in NSW Central Tablelands.
A fourth-generation farmer himself and a pioneer of paddock-to-plate dining, Moran has diversified his family farm’s offering over the last few years, now rearing ethically farmed hormone-free beef, lamb and pigs. Moran family charcuterie, sirloin, T-bone and rib-eye will star on the launch menu, alongside a further array of Australian produce including bread from Sonoma, Westholme wagyu, Alto olive oil and local fruit and vegetables. The menu will be largely Australian focused with only Spanish anchovies, King Ora salmon from New Zealand, Reggiano parmesan DOP, raclette cheese and Valrhona chocolate imported for the opening menu.
“When we first took over Chophouse in 2016, we really just swung the doors open and stuck with what was already working. During the closure, we were able to stand back and visualise what we wanted to achieve with the venue, and what we wanted it to say about Australian produce, and we’re really proud of where we’ve landed. People love Chophouse for its big, bold flavours, and for its commitment to the best quality and tasting steak. That’s not going to change,” says Moran. “We just want to cut some of the fat, so to speak, and really bring it back to basics to let the produce shine through. Our family farm is something I am incredibly proud of, and I can’t wait to be able to have a place to share that at Chophouse. We’re also lucky enough to be working with some incredible local suppliers, such as Vannella, Alto, Havericks, Great Meats, Pinos for charcuterie and Sonoma, which is a real priority for me.”
Taking inspiration from classic steakhouses around the world, Chophouse will continue to serve the bold flavours its customers have come to know and love, but with a focus on what’s currently inspiring Moran too. Moran has designed the menu with Chophouse head chef Scott Kim. Menu entrees include: burrata with heirloom tomatoes and Alto olive oil and lemon; crab on toast with celery and soft herbs; anchovies with cured lardo on sourdough; and a Chophouse steak tartare.
At the heart of the menu are some of the best dry-aged cuts in Sydney – eye and scotch fillets, wagyu rump cap and sirloin, T-bone, or OP rib eye cut to order and served with a choice of anchovy butter, béarnaise, bordelaise or peppercorn sauce. Sides such as potato and rosemary galette, a baby cos salad and steak-cut chips with thyme salt, round out the menu.
Chophouse will also debut a refreshed dining room, with new furniture and styling. In addition to the main menu available in the dining room, guests are welcome to stop by for drinks or snacks in the bar and spacious, open-air terrace. The wine list features a 300-strong list with a bias towards big, bold reds featuring the classics, the contemporaries, and the cults. Classic cocktails take centre stage, as well as a twist on the Wagyu Old Fashioned, and a whisky cart with a wide variety of local and international blends.
Chophouse will reopen on 28 October, for lunch and dinner Tuesday to Friday, as well as dinner on Saturday. Bookings available via chophousesydney.com.au from 20 October.
25 Bligh St, Sydney NSW 2000
02 9231 5516
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Images: Steven Woodburn