Don't wear white.

There's nothing better than a hearty meal and a few drinks with the lads on saucy Thursday night, but if you truly want to experience a mouthwatering meat feast in the company of good friends, look no further than the new offering at Chophouse Sydney

For over 10 years the Chophouse has been catering to meat lovers across their decadent selection of seafood, beef and poultry dishes, with their cooked-to-perfection steaks a highlight of their juicy menu. Not content with offering your bog-standard dishes, the Chophouse has created two new menus for carnivorous connoisseurs.

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Head Chef Scott Kim at Chophouse Sydney and Chef Ethan Phan at Chophouse Parramatta have devised two incredible feasts using the best quality produce sourced from local farmers, such as Jack’s Creek and Ranger’s Valley, along with a wine list curated by expert sommelier Eleonore Wulf. 

The first of the two options is aimed at smaller groups of 3 to 12 people. You can choose from Chophouse's signature Rangers Valley Tomahawk Black Onyx 1.7kg steak or the 1kg Pork Rib Full Rack, accompanied by more sides than you can poke a stick at (the roast pumpkin is a must).

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If you're bringing all the boys and are keen to make a night of it, then the Chophouse has an even bigger bonanza to satisfy the squad. The menu includes salt & pepper calamari, a beautiful Scotch fillet, Chophouse's signature Tomahawk, a plethora of sides and a selection of desserts, with prices ranging between $85 to $95 per person. 

You can also add a classic or premium beverage package to either option that includes selected wine and beer that's all you can drink for two or three hours. 

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Both menu options are available at Chophouse Sydney and Chophouse Parramatta. Head to chophousesydney.com.au for more info or to book.

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