Sydney has its fair share of awesome eating haunts and boasts some of the best big name restaurants in the country. So when you get a restaurant's ex-employees starting up their own venture, you just know you're in for a treat. This is exactly the case with Butler & Cook in Newport on Sydney's Northern Beaches.
With a chef from multi-award-winning restaurant Pilu, the dishes at Butler & Cook are not only crafted to perfection but imaginative as well. Granted there isn't a whole lot on the menu to chose from, but there is at least a meat, fish and vegetarian option, so all bases are covered. The menu may be sparse but it's done well as demonstrated by my double-baked cheese soufflé which then kicked off a main of melt-in-your-mouth rump steak with a smoked cheese bread and butter pudding.
These meals didn't cost an arm and a leg either, with mains between $21 - $28, which is the equivalent of an measly entrée price in a top notch restaurant.
The minimalist menu also focuses more attention to the wine list, which again was on the shorter side, but everything there offered a quality Australian wine option which you could buy both by the glass and bottle.