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.

Monday, 29th March 2021, 9:01 pm
Updated Monday, 29th March 2021, 9:04 pm

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.

Sign up to our daily newsletter

The i newsletter cut through the noise

Chophaus' 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

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,

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.

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.