How was your weekend dudes? I have vague memories of champers @ Cargo with some awesome food bloggers, baskets of fried chicken and late night facebook chats heh heh. Good times.

So anyways Chophouse (25 Bligh St, Sydney) is a favourite of mine- awesome food, lovely service and of course blogger friendly. One rainy day we rocked up after work for drinks and thanks to the fabulous Dave we scored some marinated Italian olives, pork scratchings and salt and pepper calamari to go with their happy hour $5 boutique beers & wines (Mon-Fri, 4pm-7pm).


Mad props to Richard for the awesome photos cos I’d left my camera at home and had nfi how to work his Nikon haha but what drew us to Chophouse that night was the call on twitter about Dave’s classic Slow Roasted Suckling Pork Belly ($29.50) ohhh yeah baby! Look at that gorgeous slab of magical pork! The way that tile of crackle just draws you in! You can’t see it but the porky meat underneath the crackle was super tender and delicious bathed in the cider jus.


I could not go past the 250g F1 Wagyu Fillet with a Marble score of 5+ ($54.90) and hot damn checkout the melty maitre d’ butter on top! Mmm melty. This perfect medium rare steak had my name printed all over it with juicy innards and was just abso-bloody terrific. Was this the best steak I have ever had in my life?! Pretty damn sure it was! Did I mention the super smooth potato puree? Sexy on a plate. Oh yes.


We just had to get a side of Cauliflower Gratin ($9.90) and it did not disappoint with creamy cauliflower nubbins buried under a surface of cheesy breadcrumb topped deliciousness.


Been having dreams about Banoffee pie lately so the Caramelised Banana Cheesecake ($8) just HAD to be ordered! With a buttery biscuit based and creamy layer of cheesecake, the slices of banana are topped with a drizzle of butterscotch & a sprinkle of caramelised almonds.


Of course it’s not the end of a meal at Chophouse without ordering their signature Swiss milk chocolate Jaffa top desk block ($7.50) complete with mini cleaver! Oh how I covet that cleaver.