Oyster & Chop

We’re sharing the love of great meat, so let your palate relish the tastiest, the juiciest and most tender of steaks to keep all for yourself, or to share.

We always promise to find the best ingredients available. When it comes to meat, that means only the highest quality - grass or grain-fed, hormone-free and ethically-raised.

Our dry-aged steaks, including the sizzling T-Bone pictured above, are served alongside your choice of sides such as chargrilled broccoli, vege of the day, creamy mash, garden salad, steakhouse fries and crunchy onion rings. With each steak comes your choice of sauce - truffle béarnaise, red wine jus, creamy blue cheese, horseradish, brandy peppercorn or garlic butter. And why not add some tiger prawns or a whole crayfish for a really decadent meal!

Our most popular steak is our tomahawk to share. Over more than a decade, our steak-specialist executive chef, Warren Kerr, has perfected the art of cooking this cut with a beautiful brown crust achieved by sealing the meat at 450 degrees then roasting at 200 degrees for about 20 minutes in our special broiler imported from the United States. We recommend that you order your tomahawk medium rare but this cut offers something for all tastes - some parts closest to the bone will actually be well-done – tempting you to pick up the bone and feast on those crunchy bits! You can expect a little extra fat and marbling on your tomahawk. That’s what makes it taste so good.

Our steaks deserve only the best wine and our master sommelier, Cameron Douglas MS, has prepared a list that you'll love. matched the dish with the 2014 Easthope 'Moteo' Syrah from Hawke's Bay.

So pull up a chair. Come join us. Our promise is an endlessly delicious experience! To share your love of steak (and, of course, our great oysters), call us on 09 377 0125 or go to reservations@oysterandchop.co.nz.

“Happiness quite unshared can scarcely be called happiness; it has no taste.”

-- Charlotte Brontë