Chophaus to host pop-up BBQ this Easter weekend ahead of April reopening with new menu and huge heated outdoor terrace

The Chophaus restaurant in Oakwood is set to host a pop-up barbecue this Easter as a taste of what's to come before launching its new menu in April.

Thursday, 1st April 2021, 4:45 pm
Chophaus' new heated outdoor terrace

The barbecue is on Good Friday (April 2) from 12pm at the modern steakhouse in Oakwood.

It comes as the restaurant has completely overhauled its outdoor terrace to accommodate and heat up to 80 guests ahead of hospitality businesses being allowed to open outdoors from Monday, April 12.

As well as unveiling their brand-new heated terrace, the team behind the popular Princess Avenue restaurant and bar are launching a new menu.

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Chophaus has teamed up with celebrated chef Lee Murdoch, who in Yorkshire is widely known for his work at D&D's Crafthouse and Angelicas.

Guests at the barbecue can get a taste of what's to come ahead of the April reopening launch.

All new dishes have been created to complement the restaurant's signature selection of prime, locally sourced meats, which includes a bestselling range of Wagyu beef.

Dishes on the new menu include the Truffle Puffs with black garlic sauce and smoked sea salt, the refreshing Salmon Tartar Tacos with grapefruit and a lime crème Fraiche, California Crab Rolls, Spicy Tuna Gunmaki and Kumamoto Oysters with yuzu and galea apple.

Those looking for a lighter bite won’t be let down with the Salads & Seafood selection, which includes Sauteed King Prawn with chipotle and mango olive oil, and Miso Wild Bass with sake, mirin, and ginger.

The Signature & Charcoal section offers up a mouth-watering range of plates, including Highland Wagyu Ribeye, Grilled Native Lobster with yuzu, shallot and seaweed, and Korean Chicken Sliders with pickled kohlrabi, Fior sauce and a sesame milk bun.

Adventurous dessert lovers will gravitate towards the Sweet & Savoury offerings, which includes Moji by Murdoch with honeycomb, raspberry, and milk chocolate, Coconut Edible with mango sorbet and tropical salsa, and a Foie Gras Crumpet with manuka honey and pink pepper.