Chophouse opens in Parramatta

Chophouse Parramatta opens its doors today, building on the original CBD restaurant that has been grilling steaks for a decade.

Head chef Scott Kim outside the newly opened Chophouse Parramatta. Pictures: Angelo Velardo

From rich wagyu to finely sliced charcuterie, Parramatta’s newest dining addition celebrates all things meat.

Popular CBD steakhouse Chophouse has opened the doors to its new restaurant in Centenary Square today.

Housed at the site formerly occupied by Jamie’s Italian, which closed a few months ago, the Parramatta restaurant marks the second Chophouse since it opened in Bligh St in the city a decade ago.

Along with meat, the menu includes seafood options like this salt and pepper calamari ($16).

Run by the Solotel hospitality group, which is co-directed by celebrity chef Matt Moran and also runs the nearby Albion Hotel, the 186-seat Chophouse also offers bar seating for casual drinks and snacks, and al fresco dining or drinks in Centenary Square.

Luca serves up a cocktail at the bar, where patrons can sit and enjoy bar snacks and drinks.

The kitchen will be run by head chef Scott Kim, who grew up in western Sydney and has worked at the city restaurant for eight years.

Kim, of Schofields, said he was looking forward to bringing the Chophouse concept to the west.

Scott pictured at the new Chophouse, which has opened in Centenary Square today.

“The area is thriving with so many new dining experiences now on offer, and Parramatta definitely knows its food,” he said.

Kim and his team will use two dry ageing cabinets on site for dishes like the Jacks Creek MB 4+ dry aged sirloin on the bone and the Riverine Premium MB2+ dry aged T-bone.

Chophouse’s cheeseburger ($23) is served with dry-aged beef and melted raclette.

While Chophouse fans will recognise signature items on the menu — like the 1.7kg Tomahawk — the menu has been tweaked for Parramatta and also includes vegetarian options and children’s choices.

The warmly lit dining room offers booth seating and tables, while upstairs there is space for private functions.

Kim’s current favourites on the new menu include the Crab Doughnuts, which combines spanner crab with celeriac, finger lime and watercress, and the “next level” on-trend Cauliflower Schnitzel with burnt butter, capers, parsley and lemon.

The signature 1.7kg Tomahawk. Picture: Supplied

“We really can’t wait to give the locals a genuine, Chophouse experience,” he said.

Details: Open 11am-10pm everyday, 83 Macquarie St, $$$, chophouseparramatta.com.au