You visit a restaurant like Chophouse for a very specific thing, and that thing is beef. The new Parramatta venue of the city's hugely popular steak and red wine joint is now open, serving up Australian beef sourced from Jack’s Creek, Rangers Valley and Riverine Premium, which are then dry aged in a cabinet on-site. They're even dry aging the burger, served with melted raclette cheese at the table. And before you strike this off the list for your vego mates, they also make a cauliflower schnitzel with burnt butter, capers, parsley and lemon.
With 186 seats in the new restaurant, it hopefully won't be too hard to get your hands on their famous tomahawk for three-four people. If you prefer whiter meats there are also full racks of ribs on the opening menu.