Head Chef Scott Kim focuses on pleasing meat eaters with a large selection of cuts of Australian beef plus lamb, pork and a couple of fish options, all cooked just the way the customer wants. Choose to sit on the outdoor terrace or in the dining room, which features subdued lighting and the extensive use of dark wood, while above diners’ heads huge curved wooden ribs arch across the high ceilings.
The menu is meat-focused, but there are other choices among the starters and salads. You might begin with the lusciously melting baked haloumi with a honey dressing and fresh, juicy red grapes. The meat dishes are very generous, but arrive ungarnished except for a sauce, so one or two side dishes are recommended. The double lamb chops are tender and juicy and arrive cooked to exactly medium rare, garnished only with a small dish of mint jelly.
PSST! Chophouse offers some great menus for larger groups (12+), so check it out when organising your next group celebration or work function.