Blink and you’ll miss it. The Butler’s entrance is as inconspicuous as restaurants get, a tiny green building nestled between two town houses which would easily be mistaken for a residential building. But it’s anything but once you’re inside, a beautifully decked out venue with a panoramic view of the harbour. Just check out their pics on Instagram and you’ll see what I mean.
Whilst the rainy weather when we visit means that the view isn’t the best, its a great venue with a casual vibe. We’re here today with colleagues so we go for the banquet menu, at $60 a head, we get to sample a bit of everything.
Menu items are anything but mainstream, and though some of the ingredients used can be a bit polarising, it is refreshing unique. The ocean trout is light and freshing, lightly cured with a slight kick from the habanero and a touch of freshness from the cubed apple.
Don’t ask me how to pronounce this dish, but the Hiramasa aguachile is a mexican style ceviche. It’s in some ways similar to the ocean trout, with a spike of chilli from the pasilla infused dashi and some citrusy zing from the orange.
The baked beets are a sizeable serve, the combination of the sweet beets and coconut cream works well.
The empanadas are easily the crowd favourite, beautifully golden fried pastries, encasing a tasty filling of Chicken, Kale and salsa verde.
The chicken sliders are also a clear winner, crispy buttermilk chicken sandwiched between fluffy burger buns, blue cheese range, sweetcorn slaw and jalapenos.
For the main event, we have lamb shoulder which is meltingly tender and delicious spiced with adobo, green olives & coriander.
The side of quinioa with pickled red cabbage is beautifully coloured and a welcome side to the lamb.
There’s also desserts on their blackboards, at the bar.
The chocolate mousse cake is decedent and chocolatey, and we have not trouble mopping up all the chocolate cookie crumbs with the vanilla ice cream either.
The panna cotta is super jiggly, and very rich so definitely one for sharing.
My favourite has to be the black sesame terrine, although I did wish there was more of a black sesame flavour.