After a decade of serving the highest quality cuts in Sydney city, Chophouse – the decadent steakhouse where more is more – has arrived in Parramatta.
“We’re excited to bring the Chophouse experience to Parramatta,” says Eliot Soloman, Director of the Solotel Group, who have been operating the iconic Albion Hotel for the last 30 years. “We are excited to be opening another venue in an area that has been close to the family for decades.”
Offering much more than your average steak restaurant, Chophouse takes your favourite pub meal to a whole new level. With a premium selection of Australian beef, bold cuts and deep red wines, served in a warmly lit vintage space Chophouse is leading the way in high-end contemporary steakhouse dining.
“We’re fanatical about perfectly cooked steak and working with quality cuts of meat to bring a new kind of experience to meat lovers,” says Olivia Casson, General Manager of Chophouse. “When you eat with us, you feast!”
Feast, being the operative word. Think a lot of wagyu, a lot of sirloin, and a lot of eye fillet – all washed down with a lot of shiraz.
Chophouse signature dishes will be in full-swing at the brand-spanking location, such as the iconic, awe-inspiring Tomahawk – that’s a full rib on the bone, 1.7kg, served with condiments and a choice of three sides, which serves 3-4 people.
New feasts such as the Butcher’s Block – a selection of steaks twice cooked, chips, two sauces and two sides – will also be on the menu. Then there’s the Pork Rib Full Rack, a mouth-watering ensemble of house-made five-spice rub, and BBQ glaze, with two sides.
Head Chef, Scott Kim does not disappoint. Other mouth-watering new additions include a Dry Aged Beef Burger with hot raclette cheese served at the table; a Cauliflower Schnitzel with burnt butter, capers, parsley and lemon; and a for dessert you can’t go past the Chocolate Fondue complete with warm Valrhona chocolate, jam doughnuts, honeycomb, strawberries and marshmallows to dip.
The Chophouse crew are passionate about serving up Aussie produce, so all the quality cuts at the restaurant are locally sourced. Suppliers are located from as far and wide as Rangers Valley and Jack’s Creek – based in Breeza in central New South Wales, their wagyu won the World’s Best Steak producer accolade two years running. And with nine different cuts of meat to choose from, plus a dry ageing cabinet on site, there’s no shortage of choice for steak lovers at Chophouse.
For fly-by foodies there are plenty of options, too – Chophouse caters for guests who just want to pop in for a snack and a drink, whether in the bar area inside the restaurant or in the alfresco seating area in Centenary Square. The restaurant will cater to all including vegetarian dishes, a bespoke kids menu and wide selection of halal certified meats.
Boasting a brand-new fit out and modern design, a total of 186 seats and a separate bar area for drinks, plus private dining areas, Chophouse is all set to take its place as one of the premium restaurants in Parramatta.
Chophouse Parramatta will open its doors in Centenary Square on Friday, 26 October.
Bookings can be made via the Chophouse website.