Simon Food Favourites: Chophouse

18 August 2010

Chophouse: 'Pig & Pinot' Bloggers Dinner, Sydney (17 Aug 2010)

25 Bligh Street, Sydney NSW 2000
http://www.chophouse.com.au

Pigging out on a new carvery

Whether it was the ear, cheeks, trotters or snout, there was nothing left to waste when it came to a table of food bloggers witnessing a full suckling pig being carved up.

Thanks to Sarah from Pacific Restaurant Group (the umbrella company that looks after Chophouse and Kingsleys) for inviting me as a guest to the 'Pig & Pinot' bloggers dinner. We were welcomed by Adam Heathcote, Operations Manager for the Pacific Restaurant Group, and treated to a spread of lovely food by the passionate Executive Chef David Clarke (pictured above). Our waitress Michelle was on hand and looked after us with her friendly and helpful manner. The 11.4 kg Slow Roasted Organic Suckling Pig (Approximately $55/head for 10 people) was the main event which was a test run in preparation as an item for the new carvery being added upstairs in the next 6-8 weeks scheduled for Mondays. The meat was beautifully tender and the skin thin yet deliciously crunchy as hoped — this is one of those dishes for sharing with many friends.

The entree of Jamon & Italian Buffalo Milk Mozzarella, roasted fennel, almonds, balsamic & herbs ($18) had a nice balance of flavours with the mozzarella being not too overpowering. The Ceviche of Hervey Bay sea scallops (specially prepared menu item) came with freshly sliced Mt Lowe truffle. I enjoyed the balance of flavours although I found the truffle taste quite subtle. The standout side for me was The Wedge ($9.90) which was their version of a Caesar Salad with crispy iceberg, slow cooked egg, white anchoves, parmesan and speck. Lovely bold flavours complimented by the refreshing iceberg lettuce. The reasonably priced sides of Cauliflower gratin, sourdough and gruyere ($7.90) and Seasonal green beans with herb butter ($7.90) were yummy.

For dessert the reasonably priced Caramelised banana cheesecake with butterscotch and peanut brittle ($8) was nicely presented and just the right size to finish off with a sweet note followed by their signature Chophouse Swiss Milk Chocolate Block 150g with caramelised hazelnuts ($16.50). My Cappuccino was smooth and thankfully not bitter although I wished there was brown or raw sugar available instead of just white sugar. It's the first time I've tried wines from Waitaki Valley in New Zealand and I'll certainly be looking out for these. The smooth and slightly sweet 2008 Ostler Pinot Gris ($57/bottle) was an excellent match for the entrees and I think the 2006 Ostler Caroline's Pinot Noir ($82/bottle) has now become my new favourite benchmark. To finish the opportunity was given to try the very lethal Berta Grappa Nebbiolo Tre Soli Tre 2001 and XO Hennessy Cognac — I sadly was out of my depth with appreciating these with any grace and composure.

Other visits to Chophouse:
• 17 August 2010 - Jamon & Italian Buffalo Mozzarella, Ceviche of Hervey Bay sea scallops, Slow Roasted Organic Suckling Pig, Ostler wines, Caramelised Banana Cheesecake
• 7 Sept 2009 - Pork Scratchings, Minute Steak of Wagyu, Crumbed pork chop, Rangers Veal Rib, Crisp Skin Wild River Barramundi, Mushroom & Spinach Risotto, Glazed Beef Short Rib with house-made BBQ sauce
• 28 May 2009 - Roast Dinner: Riverine Premium Beef and Byron Bay Berkshire Pork with Crackling, Char-grilled lamb shoulder chops

Other food blog reviews:
• He Needs Food

• Chocolatesuze

• Food, booze and shoes

• hungry.digital.elf

• The Ninja Review

• Tasted By Two

• Here Comes The Food

• A Table For Two

SNAPSHOT REVIEW:

PROS: Nice decor, Quality ingredients, Efficient and professional service, Tasty dishes

CONS: You need at least 10-12 people to share a whole pig, Restaurant gets busy towards the end of the week so book ahead

MUST TRY: Slow roasted suckling pig with friends, Ostler Pinot Noir, Wedge salad

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Pig & Pinot menu

Sonoma bread and butter

Jamon & Italian Buffalo Milk Mozzarella, roasted fennel, almonds, balsamic & herbs $18

Ceviche of Hervey Bay sea scallops, Mt Lowe truffle, avruga and apple (specially prepared menu item)

David carving up the Slow Roasted Organic Suckling Pig

SIMON FAVOURITE :-)

Wafer thin crackling

Pig ear

Pig trotter

Pig snout

Harissa, Red wine jus, apple sauce

The wedge: Crispy iceberg, slow cooked egg, white anchoves, parmesan and speck $9.90

SIMON FAVOURITE :-)

Seasonal green beans with herb butter $7.90

Cauliflower gratin, sourdough and gruyere $7.90

Caramelised banana cheesecake with butterscotch and peanut brittle $8

Chophouse Swiss Milk Chocolate Block 150g with caramelised hazelnuts $16.50

Sparkling to start

2008 Ostler Pinot Gris Waitaki Valley NZ $57 (bottle)

2006 Ostler Caroline's Pinto Noir Waitaki Valley NZ $82 (bottle)

SIMON FAVOURITE :-)

XO Hennessy Cognac, France

Berta Grappa Nebbiolo Tre Soli Tre 2001

Cappuccino

Adam from Pacific Restaurant Group

Table for 10

The food bloggers in action

Chocolatesuze has her eye on the prize

Billy from A Table for Two taking a closer look

John from He Needs Food sporting a new snout

Bar area

Wooden themed toilet cover

Outside seating and dining area

Outside

Goodie bag: Chophouse Swiss Chocolate Block 80g with rocky road $7.50, Chophouse Swiss Chocolate Block 80g with Jaffa top deck $7.50, Two Lindt macaroons, Quality cut of Delmonico steak and instructions on how to cook the perfect steak

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19 September 2009

Chophouse: New Chocolate Block Flavours, Sydney (7 Sept 2009)

25 Bligh Street, Sydney NSW 2000
http://www.chophouse.com.au

Spring menu begins

Before dinner I try the very interesting barside dish of pork scratching. Sounds like what pigs do if they're trying to escape from the farm but it's actually small strips of skin which is then flash fried which makes it blister up in size like a prawn cracker. They reminded me of a combination of styrofoam, bubble wrap and pop rocks but in a good way of course because they made this bursting super crunchy popping sound that echoed in my mouth as I ate them — the seasoning made them very tasty. Sadly the $18 Roast Dinner Menu has now finished so it looks like no more of that delicious pork crackling for a while but the Spring Daily Dishes are about to start on the 10 September. Tonight is only the standard menu but there's still so many yummy choices to choose from.

I order the Glazed Beef Short Rib with house-made BBQ sauce which beautifully falls off the bone and was tender. Get Big Little Kid goes for his beloved Mushroom & Spinach Risotto which hits the spot. Everyone was very pleased with their mains and the Cauliflower Gratin was probably my favourite tasty side dish of the night. Chophouse has introduced 2 new flavours for their chocolate blocks which are theatrically chopped at the table. Even though we were all full from dinner, the assistant restaurant manager Peter Goff gave us a complimentary block of each to try which we managed to find room for in our dessert stomachs. Both were good additions to the dessert menu and I really liked the texture of the rocky road.

Other visits to Chophouse:
• 7 Sept 2009 - Pork Scratchings, Minute Steak of Wagyu, Crumbed pork chop, Rangers Veal Rib, Crisp Skin Wild River Barramundi, Mushroom & Spinach Risotto, Glazed Beef Short Rib with house-made BBQ sauce
• 28 May 2009 - Roast Dinner: Riverine Premium Beef and Byron Bay Berkshire Pork with Crackling, Char-grilled lamb shoulder chops

House made pork scratching with spiced salt $6.90

Pork scratching before being cooked at high temperature

Soy and linseed sourdough bread

White sourdough bread

Minute Steak of Wagyu with cafe de Paris butter 180g South-East QLD, cross breed of Australian cattle & Tajima, 400-500 days grain-fed, topside, served medium $19.90