Chophouse, Sydney

Don't you just love a novelty plate too?


Dining table

Tonight we're at the Chophouse, sister restaurant to Kingsleys Steakhouse, and one that continues the theme of protein within testosterone-friendly environs.

A modern version of the typical New York steahouse, there's a manly sense of charm about the place. The tables are all dark wood colours, surrounded by maroon leather banquettes, the room lit with bare lightbulbs. There are touches of shed humour about the place, like the hanging plaques chalked with pithy sayings like "they call TV a medium because it's not rare, and it's never well done".


Tim Gramp 2005 Clare Valley Watervale cabernet sauvignon


Decor

There's a definite focus on protein with the mains section of the menu simply labelled "chops and meat". There are steaks (Wagyu minute, veal T-bone and grain fed T-bone), ribs, plenty of lamb, and one chicken dish. Many of the meat dishes include detail on the region where the animals are sourced from.

Salads include fancier dishes like crisp pork belly and sea scallop, Thai king prawn with a Vietnamese dressing, and a mushroom, capsicum, roasted corn and pumpkin dish that is titled "Hippie chop" - presumably one that no self-respecting bloke would order. Personally I'm taken with the thought of house made pork scratchings ($6.50).


Sourdough bread

Tonight, however, we're here at the launch of the new roast dinner option, a small contingent of food bloggers kindly invited by Abbe from Chophouse. Our group includes A Table for Two, Chocolatesuze, Here Comes the Food, Hungry Digital Elf and One Bite More.

We start with slices of soft and crusty sourdough bread, the white version pale and fluffy, the multigrain chewed thoughtfully before Shez declares with triumph "it tastes just like Corn thins!"


Roast dinner $18 (Monday to Saturday 6pm-8pm)
Byron Bay Berkshire pork with crackling and Riverine premium sirloin beef
served with roasted Japanese pumpkin and Dutch cream potatoes

The roast. Oh. There's the usual flurry of excitement as everyone cranes their necks when the plates start to arrive, and it takes about three seconds for everyone to start comparing crackling size (Richard gloats, Billy is forlorn).


Crackling tile and Dutch cream potato

Crackling size doesn't really matter, because there's plenty on the plate to keep one occupied. The slice of Riverine premium sirloin roast beef is reassuringly pink, moist and tender. Two slices of Byron Bay Berkshire pork nestle underneath, soft, flavoursome and melt-in-the-mouth.

A wedge of roasted Jap pumpkin and two fat discs of roasted Dutch cream potato complete the roast dinner offering. I smile as I notice that everyone has carefully put the crackling aside, to be nibbled and crunched slowly as a last savoury mouthful.


Apple sauce, gravy and mustard


Seasonal green beans $7.90

A side of seasonal green beans is a touch too minty for my preference but the potato gratin is attacked with gusto, creamy slices of potato beneath a parmesan topping grilled to a golden crust.


Potato gratin $7.90
with crisp sourdough and parmesan


Digging in


House-made chocolate block

Forewarned of the menu, we hadn't been sure of what a "house-made chocolate block" meant. Once we see it, it's all too obvious. A slab of chocolate poured into a mould with Chophouse imprinted on the top.

The chocolate, we're told, is 80% milk and 20% dark chocolate, combining for a blend that is 46% cocoa.


The chopping block

Shez is entrusted with the cleaver, and you can't help crying out "Chop it! Chop it Daddy!" as the chocolate block is dissected on the chopping board. Filled with what the kitchen calls an almond brulee, the contrast of smooth chocolate melting against shards of sweet and crunchy almond toffee is texturally addictive.

It's a simple dessert that is both fun and practical. Nothing like a bit of patron participation to create some excitement around the dining table.

Chocolatesuze and I battle it out for the final piece. The winner? She ain't called Chocolatesuze for nothing!


Take-home Chophouse chocolate blocks



Grab Your Fork dined courtesy of Chophouse, with thanks to Abbe from Chophouse for the invitation.

And due to popular demand, a photo of me in my purple wig has now been included on my Miracle Fruit flavour tripping post (thanks Billy for the photo!).

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Chophouse
25 Bligh St, Sydney
Tel: 1300 246 748 (1300 CHOP IT)

Open Monday to Friday 12pm til late
and Saturdays 6pm til late

The $18 roast dinner is available Monday to Friday 6pm-8pm
or until sold out

Related Grab Your Fork posts:

Chophouse, Sydney (Aug10) - suckling pig

Chophouse, Sydney (Jul11) - 1.7kg tomahawk steak