Sydney’s decade-old Chophouse opens new restaurant in Parramatta

Chophouse, Sydney CBD’s beloved contemporary steakhouse which turns 10 years year, has officially expanded to Parramatta with their second restaurant. It marks the first ever expansion for the stylish restaurant, bringing their quality cuts of meat to Parra’s Centenary Square, gutting out the former digs of Jamie’s Italian.

Recreating their sleek, moody atmosphere with a large space of 186 seats and a separate bar area, Chophouse Parramatta will be doing much of the same that made the CBD such hotspot for after-work dinners and private functions. The menu will be much the same, fuelled by a quality selection of Aussie beef sourced from suppliers across NSW including Jack’s Creek (multiple World’s Best Steak winners), Rangers Valley and Riverine Premium. There’ll be over nine different cuts of beef for diners to choose from. Head Chef Scott Kim will even be managing an on-site dry aging cabinet to a little spectacle to the venue.

That epic signature Tomahawk will make its way onto the Parramatta menu, as will sets like the “Butcher’s Block”, which is a selection of steaks, twice cooked chips, two sauces and two sides, and “Pork Rib Full Rack” with house-made five-spice rub, BBQ glaze and two sides. A few Parra exclusives will also defined the menu, like a Dry Aged Beef Burger with hot raclette cheese served at the table, a Cauliflower Schnitzel with burnt butter, capers, parsley and lemon, and for dessert an indulgent Chocolate Fondue with warm Valrhona chocolate, jam doughnuts, honeycomb, strawberries and marshmallows for dipping.

Chophouse has also included vegetarian dishes, a bespoke kids menu, a wide selection of halal certified meats and accessible entrances.

Address: 83 Macquarie St, Parramatta NSW 2150
Contact: (02) 8855 3400
Website: chophouseparramatta.com.au

Chris Singh

Chris Singh is the Deputy Editor of the AU review, an obsessive hip hop nerd, a whisky drinker, and a lover of all things travel. Follow him on Instagram and Twitter with @chrisdsingh.