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Restaurant

Chophouse Sydney

25 Bligh St, Sydney NSW 2000, Australia

Recommended by 29 people

Updated

Find Chophouse Sydney

25 Bligh St, Sydney NSW 2000, Australia

Directions ↗
+61 2 9231 5516
HoursMonday: 12:00 – 9:00 PM Tuesday: 12:00 – 9:00 PM Wednesday: 12:00 – 9:00 PM Thursday: 12:00 – 9:30 PM Friday: 12:00 – 9:30 PM Saturday: 5:30 – 9:30 PM Sunday: Closed

*Opening hours may differ during holidays.

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About Chophouse Sydney

Step off Bligh Street for serious beef without the stiff CBD posturing. Diners head here for substantial, weight-cut sharing steaks—from 800-gram sirloins to 1.5-kilo tomahawks—charred with exact *cuisson* and served alongside rich Bordelaise. The room carries a vintage hum: dark leather booths, low lighting, and floor staff who treat milestone celebrations like casual homecomings. Regulars round out the feast with roasted bone marrow, buttered Paris mash, and a cellar list pouring bold Australian reds.

  • Large-Format Cuts: Generous bone-in ribeyes, 800g sirloins, and sharing tomahawks up to 1.5kg carved and weighed to order.
  • Decadent Sides: Roasted bone marrow, silky Paris mash, and charred sides designed to complement rich wagyu and fillets.
  • Flexible Hospitality: Knowledgeable staff handle milestones and allow large group tables to order à la carte without mandatory set menus.
RestaurantContemporary AustralianSteakhouse

What's On at Chophouse Sydney

Upcoming events, special menus and other reasons to plan a visit.

No events or specials listed right now.

Why Chophouse Stands Out in Sydney

From milestone anniversary dinners to shared 1.5kg tomahawk feasts, reserve your table for an unpretentious, top-tier steakhouse experience.

  • Precision Grilling and Exact Doneness

    Steaks are seared with precise temperature control and natural flavor, delivering knife-through-butter tenderness across every cut.

    Cooked exactly as we requested, cut like butter and tender.

    Warwick

  • Exceptional By-the-Glass Wine List

    Diners can explore premium cellared vintages and curated Australian drops by the glass without the commitment of high-ticket bottles.

    Killer wine-by-the-glass selection.

    Lily Anna

  • Large-Format Cuts Built for Sharing

    Parties can build their dining experience around shared, whole bone-in showstoppers portioned for generous collaborative feasts.

    share a Tomahawk (around 1.5kg - tender, juicy & delicious!) between 3 people

    Trevor Macleod

  • Unrestricted À La Carte Group Dining

    Unlike rigid CBD dining models, group gatherings can order freely à la carte rather than submitting to compulsory set banquets.

    Stand out for us though was the service and how accommodating the staff were considering we were a large party who decided to dine ala carte as opposed to the set menu.

    Stephanie Young

  • Attentive Care for Special Celebrations

    Milestones and personal occasions receive thoughtful attention, bespoke drink gestures, and deeply informed floor service.

    When we mentioned it was our anniversary, they surprised us with a complimentary cocktail, and our waiter was both knowledgeable and attentive throughout the night.

    T C

  • Atmospheric, Unpretentious Sydney Dining

    Warm, unpretentious hospitality and a bustling dining room make milestone evenings feel elevated without stiff formality.

    Highly recommend for a special dinner in Sydney!

    Chanchaya kuram

Sydney’s benchmark cuts and raw-bar staples, seared to order—reserve your table for a quintessential chophouse night.

  • Sydney Rock Oysters

    Sydney Rock Oysters were to die for

    Jason Ham

  • Scotch Fillet

    The Scotch Fillet medium with a dash of sea salt satisfied (it needed none of the sauces).

    Peter Klenk

  • Tomahawk Steak

    I’ve had many tomahawks, but this was cooked to absolute perfection juicy and beautifully marbled.

    T C

  • T-Bone Steak

    We usually share the 1.4kg T-bone and it’s always cooked perfectly and full of flavour.

    N B

Other favorites

Standout sides, starters, and nostalgic desserts to round out your steakhouse table

  • Paris Mash

    Paris mash 15/10 best mash potato I’ve ever had in my life !!!!!

    Bikini girl eats

  • Seared Scallops

    the seared scallops were a major highlight of our meal.

    Lina Meier

  • Crème Brûlée

    Desserts were excellent — especially the crème brûlée and cookie skillet.

    Chanchaya kuram

  • Mini Pavlova

    After seeing the dessert menu I couldn’t resist a nostalgic mini pavlova (taking me back to my childhood) to cap off a great evening.

    Trevor Macleod

Frequently Asked Questions

What steak portions and sharing cuts are available?

The kitchen offers substantial large-format cuts sold by weight, such as an 800g sirloin, 1.4kg T-bone, and 1.5kg tomahawk designed for sharing, alongside individual 300g à la carte steaks. Guests often pair sharing steaks with sides like Paris mash and sauces such as peppercorn, mushroom, or bordelaise.

Do you need to book a table in advance?

Reservations are accepted and strongly recommended towards the end of the week, particularly for Thursday, Friday, and Saturday evenings when dining rooms fill quickly. Walk-ins are also accommodated when tables allow.

Is outdoor seating available?

Yes, outdoor seating is available for diners looking to sit outside, alongside the main dining room and bar seating.

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