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Chophouse Sydney

25 Bligh Street
Sydney CBD NSW 2000
Tel : CHOP IT (1300 246 748)
Fax : +61 2 8353 1397
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Cuisine: Steakhouse
Chef: David Clarke
Price Range: $$$
License: Fully Licensed (no BYO)
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Touted as a contemporary adaptation of the New York style steakhouse, Chophouse Sydney is a meat-lover’s delight. Hemmed in by the blinking high-rises of the city, with the interior fitted out with well-worn chopping blocks, exposed bulbs and walls clad in iron and reclaimed timber, the mood is atmospheric and impressive – great for intimate dinners. Chophouse also features a private dining room and bar on the upper level.

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Sydney CBD behind Sofitel Wentworth Hotel, close to Hunter Street.

On visiting CHOPHOUSE, diners will be equally enchanted by the menu as they are by the interior, which brings to life Kingsley Smith’s unique vision. Interior Designer Alice Kerrison, whose self named agency was started after returning from working in New York in 2007, was able to put this vision into practice with a result that can be described as raw, textured and ‘Australian-Made’. Banquettes wrapped in distressed leather; well-worn chopping blocks and tarnished cleavers; exposed bulbs; walls clad in iron and reclaimed timber. 25 Bligh St has been transformed into a chic yet raw space where no surface has been left untouched.

Sitting deep inside a faux ribcage with a view of dangling cow skulls is a little unsettling. Add glazed beef short ribs to the plate and Merlot to the glass, and you have yourself an evening at Kingsley Smith’s venture, Chophouse. Hemmed in by the blinking high-rises of the city, this authentic steakhouse is a meat-lover’s delight; man-sized portions of t-bone, lamb chops and beef brisket are sure to get bellies rumbling. A mirror alcove gives an element of space; brown banquettes and booths are set against rustic walls – a sly wink to the abattoir in an interpretation of a New York-style steakhouse. A recent addition to the Sydney dining scene, Chophouse is Kingsley Smith’s fourth restaurant and an ideal function venue, with an upstairs private dining room complete with cow hide patterned walls and private bar.

Executive Chef David Clarke dishes up hearty portions of lip-smacking meals, plus an assortment of sides and sauces to create your ideal meal. Nibble on the deliciously crunchy spheres of tallegio risotto balls with Australian morels for a promising start to the meal. For mains carve into the grain-fed and hormone-free twice-cooked pork rack and crackling, paired with apple sauce, for a hearty belly-filler. Spatchcock and rabbit also feature on the red meat-focused menu, as do a range of chopped salads for those after lighter fare. The impressive array of 120 wines available by the glass or bottle have been hand-picked to match the flavours of the menu, hailing from France, Italy, Germany, New Zealand and Australia.

Lauren Barker

The private dining room can be reserved for up to 38 guests (with a minimum of 20 guests). Downstairs the restaurant can seat 30-40 guests. Alternatively the entire venue can be hired for a private event for evening functions. There are set menu price options as well as a tailor a la carte function menu available.

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Restaurant Specials

July specials & events
$45 Chophouse lunch. Mondays, Tuesdays and Wednesdays in July from 12pm-4pm. Includes two courses, a glass of wine and Chef's selection of sides
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July specials & events
Braising the steaks dinner. Wednesday 30 July @ 6.30pm. A slow cooked affair. $95 for four courses with matching wines. Bookings are essential.

Winter specials & events
Upgrade special this June and July. When you book the upstairs dining room for 15 or more people, enjoy a complimentary upgrade to our premium beverage package worth $30 pp.

Restaurant Features
Bar / Wine Bar
Function for 50-100
Private Dining Area
Suitable for Functions
Suitable for Groups of 10
Suitable for Hens Nights/parties
Suitable for Pre Theatre
Suitable for Product launches

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