Chophouse

A New York-style steakhouse in the CBD whose menu names three producers, from pasture-fed Angus to Wagyu on grain for up to 500 days.

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By Inès Vacher · Steakpedia editorial voice · Who writes

How to book

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Why go

Chophouse lists its beef by producer, feed and marble score. The menu read on Oct. 29, 2026, has three suppliers: O'Connor in Gippsland, with Angus fed 150 days on grain; Southern Ranges, with pure Black Angus raised on pasture; and Sher Wagyu at Ballan, Victoria, with cattle on grain for 400 to 500 days. The bone-in sirloin and the T-bone are dry-aged. Broadsheet's 2026 guide calls it a New York-inspired steakhouse, says the cuts are butchered to order and grilled on a custom Montague broiler, and links it to Matt Moran, whose group Solotel runs it.

What to order

Dry-aged sirloin on the bone, 600 g / 21 oz
Dry-aged T-bone, 1 kg / 2.2 lb
Scotch fillet, 300 g / 11 oz

Ageddry

Fireinfrared broiler

BreedAngus, Black Angus, Wagyu

GradeMB3+ to MB9+

Not published: price, year opened.

01What to order

Dry-aged sirloin on the bone, 600 g / 21 ozO'Connor, grain-fed 150 days, MB3+, A$140.
Dry-aged T-bone, 1 kg / 2.2 lbO'Connor, MB3+, A$235. For two.
Scotch fillet, 300 g / 11 ozSouthern Ranges pasture-fed pure Black Angus, MB4+, A$77.
Sher Wagyu rump cap, 250 g / 9 ozF1 cross, 400–500 days on grain, MB8+, A$88: the Wagyu entry point.
Sher Wagyu striploin, 300 g / 11 ozFullblood, MB9+, A$170; the rib on the bone (F1, MB6+, 800 g / 28 oz) is A$255.
A sauceA$4 each: Café de Paris, peppercorn, mushroom, bordelaise or béarnaise.

02The beef

Three producers, three kinds of feed. O'Connor Angus from Gippsland, 150 days on grain, MB3+: eye fillet, and a sirloin on the bone and a T-bone that are dry-aged. Southern Ranges pure Black Angus, pasture-fed, MB4+: scotch fillet, flank and a tomahawk priced by weight. Sher Wagyu from Ballan, Victoria, on grain for 400 to 500 days: F1 rump cap and rib, and a fullblood striploin at MB9+. The menu does not give aging days. In 2021 Time Out described beef from the Moran family's farm in Oberon and a dry-aging fridge set into a dining-room wall; Broadsheet still credits Moran Family Farms with most of the beef in October 2026, though the current menu does not name it. The number: 150 days.

03The fire

A custom Montague broiler, per Broadsheet. No source mentions wood or charcoal at Chophouse.

04The story

Chophouse turned ten in 2018, per The AU Review, which covered the opening of a second Chophouse in Parramatta that October, with beef from Jack's Creek, Rangers Valley and Riverine Premium; Time Out now lists the Parramatta site as closed. The Bligh Street house belongs to Solotel, the hospitality group of chef Matt Moran, whose family farm at Oberon supplied the restaurant's beef in 2021.

05The practical

25 Bligh Street, Sydney NSW 2000. Phone (02) 9231 5516; book through the restaurant's website. Kitchen: Monday to Wednesday noon to 9 p.m.; Thursday and Friday noon to 9:30 p.m.; Saturday 5:30 to 9:30 p.m.; no Sunday hours are listed. A 10% service charge applies from eight guests; surcharges are 10% on Sundays and 15% on public holidays. The menu also lists a 400 g / 14 oz double lamb chop from Kinross Station, grain-fed 100 days, at A$66.