#navbar-iframe { display: none; }

« Home | Miracle fruit, flavour tripping and a wig party » | Freebie Friday: 50 free $10 delivery vouchers » | Coca-Cola cupcakes » | A Taste of Sweden, IKEA Restaurant and Sweden Shop... » | Good Living Growers' Market, Pyrmont » | No-knead easy crusty bread » | Stomach's Eleven and a whole suckling pig » | Grotta Capri, Kensington, Sydney » | A Table for Nine » | Markets, Mingara and mementoes at The Entrance »

Wednesday, May 13, 2009

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


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!).

Chophouse on Urbanspoon

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

19 comments - Add some comment love

posted by Helen (Grab Your Fork) on 5/13/2009 01:31:00 am


  • At 5/13/2009 7:31 am, Anonymous Simon said…

    This looks like a fine roast and love the comment about the crackling!

    I don't know if this is intentional but the block of chocolate looks like a sharpening stone next to the cleaver. To have to chop up the chocolate with a cleaver is a nice symbolic touch.

  • At 5/13/2009 9:46 am, Anonymous billy@ATFT said…

    helen, size always do matter! Richard's crackling is soo much bigger! It was a great meal, I enjoyed it immensely.

  • At 5/13/2009 9:53 am, Anonymous Anonymous said…

    wow, you foodbloggers used to be interesting but i'm finding lately that it's all the same reviews at the same restaurant because you guys are all attending the same events. why have you guys started doing that? you're not differentiating yourself anymore...

  • At 5/13/2009 11:27 am, Blogger Simon Leong said…

    looks like a good place for protein intact!

  • At 5/13/2009 1:00 pm, Blogger Forager said…

    Ooh looks good! Looks like nirvana for carnivores :) Guess I have 4 or 5 more versions of this story to read now?

  • At 5/13/2009 3:29 pm, Anonymous Arwen from Hoglet K said…

    I do love dutch cream potatoes. The chop your own chocolate dessert sounds novel, but I don't think I'd pick it on a dessert menu.

  • At 5/13/2009 6:44 pm, Anonymous Howard said…

    wow that beef looks very nice indeed! The portions look small though ? or are my eyes deceiving me heh.

  • At 5/13/2009 10:27 pm, Anonymous Anonymous said…

    I love the steak at this place. The steak on the bone, medium rare is among the best i have devoured around sydney

  • At 5/13/2009 11:12 pm, Anonymous Anonymous said…

    Nooo you stole my plate pic :P haha jkjk. Lol at Billy's comment :P and mm that chocolate was sooo good!

  • At 5/14/2009 12:47 am, Anonymous chocolatesuze said…

    mmm chocolate is always much tastier when it's free heh heh must.not.eat.billys.bar.

  • At 5/14/2009 12:55 am, Blogger Helen (Grab Your Fork) said…

    Hi Simon - Great observation re: the sharpening stone. I hadn't really thought of that, and I don't know if it's intentional but it works!

    Hi Billy - lol. Crackling envy, much? It was a great night indeed!

    Hi Anon - I'm sorry to hear you feel that way. Just as well you get to read our websites for free otherwise you might demand a refund? :)

    Hi Simon - Protein a-plenty here, that's for sure.

    Hi Forager - lol. Perhaps. I find it quite interesting to see how the different posts vary and what people remember from the evening.

    Hi Arwen - I didn't actually see a dessert menu so I'm not sure what other options are available. I suppose most blokes (their target market) aren't usually into desserts so a bit of cleaver action is the selling point? :)

    Hi Howard - I didn't find the portions that small but then I remember I wasn't particularly hungry that day. The potatoes were quite rich plus we also had bread, beans and potato gratin.

    Hi Anon - Good to hear they have a glowing endorsement. Have yet to try their steaks, and I agree, can't beat meat on the bone!

    Hi FFichiban - The plates were cute weren't they? And yeah the chocolate was yum. And fun. And yes, I think Billy is still full of crackling envy. lol!

  • At 5/14/2009 12:58 am, Blogger Helen (Grab Your Fork) said…

    Hi chocolatesuze - lol, I am sure that Billy will never forgive you. He will drown his crackling sorrows in chocolate bliss.

  • At 5/14/2009 9:29 am, Anonymous Yas said…

    I guess mine was the biggest among the boys on the right side table hahahahahahaha. *eating my last bite looking at Billy*

  • At 5/14/2009 10:24 am, Anonymous billy@ATFT said…

    Btw, we had a chat with Abbe, and she told us Steerson is not really part of Kingsley. There was a huge courtcase... and I think Steerson and they get to keep the name for only one restaurant.

  • At 5/15/2009 12:42 am, Blogger Helen (Grab Your Fork) said…

    Hi Yas - Lucky you! And ha, maybe it was just as well you sat opposite Billy - out of arm's reach. lol!

    Hi Billy - Aha, I didn't realise that. All the stuff I saw talked about it being "renamed". Thanks for the clarification.

  • At 5/15/2009 5:17 pm, Anonymous thatjessho said…

    OH MY GOD! I love the one in Melbourne, even though no one knows about it yet. I didn't know it was a chain.

    I am shocked and at the same time, eased into knowing how it stays afloat.

  • At 5/17/2009 1:36 pm, Blogger Helen (Grab Your Fork) said…

    Hi thatjessho - lol. The Melbourne version looks great too. The decor looks so impressive.

  • At 5/21/2009 1:25 pm, Anonymous Jax said…

    I've noticed you've listed this as having eaten courtesy of Chophouse (thanks for the honesty); interesting. Can you hand on heart still be impartial in your reviewing under these circs?

  • At 5/24/2009 2:56 pm, Blogger Helen (Grab Your Fork) said…

    Hi Jax - I'm always honest with what I write - I think it's important to be professional if you're publishing on the internet. I also believe in full disclosure which is why I always detail if I've gotten something for free so readers can make their own judgement.


Post a Comment

<< Home

      << Read Older Posts       |       >> Read Newer Posts