Chophaus offers an enticing mix of premium steaks, chops and seafood
The leafy North Leeds suburb of Oakwood continues its transformation into one of the city’s most essential districts as it prepares for the arrival of Chophaus. Perched on the edge of Roundhay Park just behind the historic Oakwood Clock, the contemporary steakhouse and grill is shaping up to be a major player in the thriving Leeds food scene.
Offering an enticing mix of premium steaks, chops and seafood, Chophaus will also offer a range of signature dishes designed to keep the city’s most discerning of foodies coming back for more. Housed in the striking wooden building formerly occupied by Café Sylva, the two-floor venue has undergone an impressive facelift created by award-winning interior designers Nanu Soda that will include a lively cocktail bar and private dining area.
Innovative modern flourishes
The mixture of deep colours, sleek finishes, brushed brass accents and vine wrapped beams has resulted in a dark and seductive interior design that perfectly sets the mood. By day, the floor to ceiling windows will help create a brighter space that takes full advantage of the natural light and park views.
The talented team of chef’s tasked with bringing the Chophaus menu to life have a long-list of globe-spanning credentials including the Batu Karang Resort on the island of Nusa Lembongan, Odysseia in Pacific Palace Jakarta and Aiden Byrne’s Church Green in Cheshire.
The menu has been carefully crafted to include a diverse range of both small and large plates that blends beloved traditional dishes with Innovative modern flourishes. Standout small plates include Seared King Scallops with wild mushroom ragout and winter truffle, Mussels in Beer Broth with grilled cheese croissant and Game Terrine with beetroot ketchup and shallot rings.
And, if the prime cuts of steak cooked over a charcoal grill don’t pique your interest with their distinctively smoky flavour, the signature large plates will. Highlights on offer include the Texel Lamb Rump with shepherd’s pie, Braised Duck Leg with smoked foie gras, and Old Spot Belly Pork with tiger prawns.
The small yet well edited selection of seafood dishes range from Whole Baked Dover Sole with celeriac, grapes and walnuts to Wild Bass with braised leaks and potato salad. Chophaus have also gone all out on their Sunday menu, with traditional beef, chicken and pork roasts complemented with a range of sumptuous starters and sides, including Rarebit Profiteroles.
The divine dessert menu is also full of temptation and includes the showstopping Black Forest Cheesecake with cherries and tuille and the palate-cleansing Citrus Tart with fennel and basil salad. The upmarket downstairs bar is also destined to become a destination in its own right, with flawlessly made cocktails spanning stone-cold classics to more unfamiliar and exotic concoctions.
The Rosemary Paloma blends Patron Silver Tequila shaken with fresh lime and grapefruit juice, and is finished with a sweet, homemade rosemary syrup. Life’s a Peach is a balanced mix of Woodford Reserve Bourbon, Briotett peach liqueur, cinnamon syrup, Angostura and peach bitters.
A trio of Chophaus Espresso Martinis will make for the perfect post-meal pick me up and include crème brulee or honeycomb syrup mixed with Belvedere vodka, Kahlua and fresh pulled espresso. A classic version will also be available for traditionalists.
A vibrant suburb
General Manager Matt Kerrywood, previously of Iberica, Rare and Malmaison, had this to say ahead of the opening: "Oakwood is one of the most vibrant suburbs in the city and we couldn’t think of a better place to make Chophaus a reality. The area has really come into its own in recent years, with some of the city’s best bars and independents thriving of late. We’re confident that our restaurant will be a go-to destination for both locals and those from wider Leeds and beyond looking for exceptional steak in a lively, modern venue.’’
Chophaus will create 15 new jobs and is pencilled in for an early December launch. The 70-cover restaurant will be sourcing its steaks and other prime cuts from Ripon’s coveted R&J Meats, who have been supplying Yorkshire’s best restaurants since 1978.