Though Chophouse has shifted its focus slightly to appeal to a wider range of clientele, quality beef remains the big draw card here. On the former site of Miltons Restaurant/Johnny Walker Steakhouse, the eatery has been given an extensive facelift, reborn with a sleek, cavernous dining space. A few old-world touches remain, though, with exposed wooden beams, rich leather booths and cattle brands decorating the walls.
The menu updates the classic New York steakhouse formula, with starters such as carpaccio of dry aged Angus tenderloin and buffalo mozzarella ravioli. Fish fans are well looked after with dishes like a zesty ceviche of WA sea scallop. Big eaters should look out for 400 grams of Angus fillet on the bone or luscious wagyu minute steak.
If slow food is more your style, check out a twice-cooked white rabbit with polenta or pot-roasted lamb shoulder. If you still have room after all that protein, indulge in a dessert of frozen sour cherry nougat or key lime cheesecake. Exec chef David Clarke last hit the burners at Quay restaurant, so expect the quality control to be high.
Jen Paterson
Open
m
t
w
t
f
s
s
Breakfast
Lunch
O
O
O
O
O
Dinner
O
O
O
O
O
O
Late
Mon-Fri noon-11pm Sat 6pm-11pm
Modern Australian, Seafood and Steak
Signature dish: 7-hour braised beef brisket
Entree: $12-$25
Mains: $24-$62.50
Dessert: $12-$15
Payment accepted: MasterCard, Visa, American Express and EFTPOS
Licensed with bar. Wine is available by the glass.
This venue accepts bookings. It is advisable to make a reservation ahead of time. Group bookings are supported.
All reviews and ratings are the expressed opinions of our users, and in no way reflects the opinions of yourRestaurants, its staff and its affiliates.
Posted by:
pifflewiffle
|
26 June 2009, 2.07pm
A bit sneaky
I went to chophouse for lunch for a work friends birthday. I ordered the veal t-bone the something another person also ordered. When the meals arrived I noticed there was a bit of a size difference between my t-bone and the other persons. To my suprise it turns out I was eating a plane t-bone this was well over $20 more than I the veal t-bone. Had I known at the time I would have sent it back. However after eating it there was no way I could tell them. I also asked if it was possible to replace one sauce that came with the veal t-bone for another. She said it was not possible. But I could order a side sauce for $3.50. This turned out to be $4.50 when the bill came. The food was satisfying. But my experience meant I would probably not go back there or recommend to any friends.
Food:
Visit: Fri 26 June 2009
Mealtime: lunch
Service:
Atmosphere:
Write a review about Chophouse
Email a friend
Email this page to a friend and start planning your night out:
Feedback
If you have found something incorrect, missing or would like to add some information, let us know!
You're not a registered user. If you would like a response, please include your email address in the feedback description or register/login to your account.
Community
7 Favourites
10 Wishlists
