Where on earth do I start with this one? Entertain me for a moment - the Butchers Block is like that 70 yo who has lived his whole life living and breathing meats, years of experience has taught him what works and what doesnt. The Butchers Apprentice on the other hand is just that ... the apprentice, the young kid eager to learn the classics from dad but with his own spin on how to "butcher".
For me, the look and feel of this place was outstanding from that first moment we walked in. George kindly greeted us and walked us to our table outside in the garden section of the Butchers Block - this of course is standard practice given its such a busy restaurant. There is so much around for your eyes to focus on ... the most outstanding piece of course is the handle to the bathroom door made from the original meat cleaver from 1882 used in the butcher that resided here prior to George and Anthony setting up shop themselves.
The food and service was exceptional ... Candied bacon (on the house), Persian baked feta, dry chips (sweet potato, potato, taro), honey candied walnut carrots, oven roasted potatoes (on the house), salmon belly with beetroot meringue OHMY, pork cheek with fairy floss, marscapone broccoli, caprese salad with a basil jelly - A BASIL JELLY YO !!!!! I just about died !!!
And the kicker?? All 3 desserts ON THE HOUSE ... yes this night was practically free .. chocolate panacotta, smashed macaron and some gorgeous pear dessert. For a birthday dinner, yes, I may have left a year older, but I tell you what, I left EONS happier. read more