Chophaus to open largest heated terrace in Oakwood with space for 80 people as it launches new Lee Murdoch menu

The Chophaus restaurant in Oakwood is set to open up a new heated terrace as lockdown restrictions are lifted.
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The modern steakhouse, in Princes Avenue, has completely overhauled its outdoor terraces in a redesign by Wakefield-based interiors company Nanu Soda.

The heated terrace will accommodate up to 80 guests.

Chophaus' new menu was created with chef Lee Murdoch, formerly of Crafthouse and Angelicas. Photo credit: Will Stanley PhotographyChophaus' new menu was created with chef Lee Murdoch, formerly of Crafthouse and Angelicas. Photo credit: Will Stanley Photography
Chophaus' new menu was created with chef Lee Murdoch, formerly of Crafthouse and Angelicas. Photo credit: Will Stanley Photography
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As well as unveiling their brand-new heated terrace, the team behind the popular steakhouse and bar are launching a new menu.

Chophaus have teamed up with celebrated chef Lee Murdoch to create a collection of menus.

The Scottish born chef has had an illustrious career since it began back in 2003, working around the globe picking up awards in several Michelin restaurants and 5-star hotels.

In Yorkshire, he’s widely known for his work at D&D’s Crafthouse and Angelicas, as well as his own popular Fior Alba delivery service.

Terrace design by Nanu Soda,Terrace design by Nanu Soda,
Terrace design by Nanu Soda,
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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.

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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.

Guests can get a taste of what’s to come ahead of the April 12 launch with a pop-up BBQ across Easter weekend.

The barbecue is on Good Friday (April 2) from 12pm.

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