Chophouse @ Sydney

A table I have been wanting to try in Sydney, it is another Matt Moran restaurant. I finally went with new colleague.

Matt Moran is now at the helm of the Chophouse team with an all new menu. Chef and restauranteur, he’s also a fourth-generation farmer. The Central Tablelands of New South Wales: his growing ground for a lifetime of produce passion. Still owned by the Moran clan, Matt has diversified his family farm’s offering over the last few years, now rearing ethically farmed hormone-free beef, lamb and pigs. 

We picked our wine and settled down for dinner. The vino for the evening was a 2000 Shiraz from Mornington Peninsula by Paringa Estate.

Stuffed zucchini flower, gorgonzola, parmesan

A classic Italian appetiser which I would order if it is available on the menu. The zucchini flower is stuffed with soft gorgonzola cheese and then battered and deep fried. It is sprinkled with parmesan dust for some more flavour and saltiness before serving. Delicious but you cannot eat more than one.

Bone marrow, cornichons, pickled eshallot, sourdough

The bone marrow was an excellent eat with the sourdough toast, and even better directly on the steak. The cornichons (pickled baby cucumber) and pickled eschalots helped to balance the greasiness.

Dry-aged T-bone Pasture fed, Pinnacle, MB 2+, MSA graded, SA

We shared a 1.2kg T-bone that would yield 800g of sirloin and tenderloin, just enough for two of us. Came with two sauces – chimichurri and mustard. Despite the low marbling, the meat was really tender.

Autumn mushrooms, vincotto, soft herb

Mixed leaf salad, house dressing

Selection of Australian cheeses, condiments

Three types of cheeses were on the plate, but the size for each was for one person. We were quite full from the main course and this was ok to share, but it was not a generous portion.

The steaks were perfect, the appetisers and sides ok, the service a little too busy with all the customers. Might be my personal attitude that I felt a little bit like being in a canteen with the narrow seating in a big room. With proper white linen and more spacing between tables, this could become a fine dining steakhouse.

Chophouse Sydney
25 Bligh St, Sydney NSW 2000, Australia
Tel : +61 2 9231 5516

Visited Apr 2024