Celebrated New Zealand restaurant Botswana Butchery has opened on Martin Place in Sydney. Stretching over three levels, this restaurant will serve up the best in Australian and New Zealand produce. Expect flavoursome meat, game and seafood dishes, in a fun yet opulent environment.
After opening in Queenstown and Auckland, this restaurant has made its way to Sydney with three levels of dining rooms and bars. Inside, you can find three exclusive dining rooms, outdoor terraces and an upstairs bar for after-work drinks—Sydney’s newest rooftop. This restaurant fits up to 300 guests and is perfect for lunch, dinner and casual drinks.
Spearheading the kitchen is Culinary Director Angel Fernandez, former Culinary Director of the legendary Dante NYC, and head chef Darren Templeman (formerly of O-Bar). On the menu, you’ll find high-quality Australian beef, such as grass-fed Cape Grim Select, the beautifully marbled Blackmore wagyu, CopperTree Farms retired dairy Friesian and Ranger’s Valley 1.6kg Tomahawk.
However, the must-have dish at Botswana Butchery is not beef, but lamb. Sink your teeth into the four-hour slow-cooked Whole Roasted Roaring Forties Lamb Shoulder, which is so tender you can eat it with a fork and spoon.
There is also high-quality seafood and artisanal charcuterie served from a raw and cured bar.
Meanwhile, to drink there is a focus on Australian and New Zealand winemakers. There will also be plenty of top-shelf and exclusive spirits and cocktails as well.
Botswana Butchery is now open. Find it at 25 Martin Place, the former Seidler-designed MLC Centre.