Chophouse

David Clarke (previously Executive Sous Chef at Quay) is doing an excellent job with his new theatre of meat. I’d call the sanded stucco walls, distressed mirrors and bare naked bulbs the sexiest refit in town ‘ romantic in a post-industrial kind of way, however the abattoir-like atmosphere may not appeal to vegetarians (though the menu offers them choices). The humble risotto ball is totally redeemed with a bar snack of moist Taleggio Risotto Balls ($11.50) with Australian morels. Freshly shucked Moreton Bay Oysters ($31.90/dozen) are nicely set off by an excellent apple and verjuice jelly. A special of 650g Collie Creek Pasture Fed Rib on the Bone ($44) is tasty and extremely substantial, served with an excellent green tomato chutney. A lady-sized 180g Wagyu Minute Steak with Café de Paris Butter ($19.50) is quite simply the best minute steak I’ve ever eaten ‘ made of Grade 9+ wagyu topside from a Japanese bloodline! A side of Heirloom Tomatoes ($9.90) nearly has me weeping with flavoursome tomatoes at last. Diners favouring lighter choices have an interesting range of chopped salads including the hand shelled Alaskan King Crab ($19.50/$27) with yam beans, roe, asparagus and crème fraiche. Speaking of crème fraiche, it’s a flavour not to be missed in the house-churned ice-cream selection. Three Scoops ($12.90) can also include the heavenly young coconut sorbet.

Chophouse
25 Bligh Street, Sydney
Ph: (1300) 246 748
Steakhouse $$$-$$$$