Australia’s first Botswana Butchery has opened with a multi-level dining experience at 25 Martin Place, Sydney!
If you’ve been to New Zealand, you’ve probably paid a visit to the famous Botswana Butchery. If you haven’t, it’s known for showcasing the best produce from both Australia and NZ (meat, game, seafood and wine) and is a noteworthy dining experience in the heart of Queenstown. Luckily for Sydneysiders, you don’t need to travel far to get your next fix with the restaurant landing in the brand new 25 Martin Place complex.
Award-winning Good Group Hospitality is introducing Sydney to Botswana Butchery across three levels of dining experiences. The restaurant boasts lush interiors and can seat up to 300 people. The rooftop is huge with promise for DJs in the warmer months and a relaxed atmosphere to escape the city bustle. It’s the perfect spot for a pre-dinner drink in summer, nibbles before you head to the cinema or post-work drinks with colleagues. The venue can hold 940 people in total adding itself to Sydney’s best events spaces.
Head Chef Darren Templeman is at the helm of the kitchen bringing his farm-to-table cooking style. He has a wealth of culinary experience under his apron including working alongside masters such as Bruno Loubet in Europe and ‘Narisawa’ in Singapore. More recently, Templeman has led the kitchen at O Bar & Dining and held the position for the last 6 years.
Templeman is joined by Good Group Culinary Director Angel Fernandez who was Culinary Director at Dante NYC (voted World’s Best Bar and Best American Restaurant Bar) and Head Chef at Rockpool Bar and Grill. The aim of the game was to develop dishes that are unique to the Sydney venue, while still showcasing the very best produce and highlights from the NZ restaurant.
The Raw & Cured Bar menu features Appellation Oysters and five different oysters each day from estuaries on the east coast. These can be served natural, tempura or with a side of Siberian Caviar. There’s also an array of market-fresh sashimi including King Salmon, Rock Lobster and Hiramasa Kingfish.
The Butcher’s Block section of the menu showcases an extensive range of high-quality beef sourced from around Australia. Choose from CopperTree Farm Friesian Stud Sirloin, Reserve Angus Scotch Fillet, Blackmore Wagyu Flank and Rangers Valley Tomahawk, all cooked to perfection. The highlight of this menu is the 4-Hour Slow Cooked Whole Roasted Lamb Shoulder which has earned its stripes in NZ.
There’s also a Charcuterie & Australian Cheese Plate section which is filled with a range of artisanal cheeses from around Australia, house pickles, hand-rolled Lavosh, Blue Mountains Honeycomb and more. This is perfectly complemented by an extensive wine list featuring over 1000 local and international drops.
The price range is affordable enough to suit all occasions from casual midweek dining, business lunches and everything in between. There are also some great Christmas & NYE offerings you can take advantage of. Check out the menu and make a booking here