Chophouse Launches Spring on the Terrace: The Ultimate Weekday Wind-Down
Chophouse Sydney is a high-end, contemporary steakhouse dishing up premium meats in a warmly lit vintage space.
Introducing a New York style to Sydney, it offers young and old a place to eat quality meat. Australian-sourced beef is what they do best with Aussie produce champion Matt Moran calling the cuts.
As the warmer months arrive, Chophouse Sydney is inviting Sydneysiders to ring in the new season with a fresh, open-air experience with seriously delicious bites and unbeatable post-work vibes every weekday from 4pm.
From Monday to Friday, Spring on the Terrace brings Bligh Street back to life with a tight line-up of cocktails, beers and small bites, served up in a casual, walk-in-only setting designed for lingering (and staying for dinner if the mood strikes).
The highlight is Chop O’Clock; a one-hour window from 5-6pm offering $10 Asahi, $10 Americanos and $10 Aperol Margaritas. It’s the kind of deal that makes finishing on time worth it!
To pair, the Terrace Bar menu keeps things snack-focused with an array of tasty bites, including a selection of salumi straight from the Moran Family Farm. Some highlights include dishes such as Sydney Rock Oysters ($7.50 each), Butterflied King Prawns with chilli and garlic ($14), and our top pick, Baked Scallops served with spiced butter and pangrattato ($12) – sweet, delicate and just melts in your mouth.
Guests can also enjoy Wagyu Tartare with crispy potato and bone marrow ($12) – a surprisingly good combination with a delectable crunch – as well as a rich Gougère paired with Moran Farm Mortadella ($12).
You can even switch gears from terrace to digging into a Chophouse steak inside if all of that is not enough for you. With years of grill skill behind each wagyu, sirloin and eye fillet, steak perfection is an art that Chophouse have mastered.
There are no bookings and no fuss. Just great drinks, outdoors and a relaxed energy.
What: Spring on the Terrace at Chophouse
Where: Chophouse, 25 Bligh Street Sydney
When: Weekdays from 4pm
How: No bookings – walk-ins only
More info: chophousesydney.com.au