DETAILS
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.
PROFILE BY BEST RESTAURANTS
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