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The Butchers Block, Barangaroo

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by GiGi GMV (subscribe)
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Published November 16th 2018
A New Barangaroo Debut
It is always exciting to visit new phenomenon waterfront restaurants in Sydney. The ones that have just opened and have the right atmosphere, marketing and word of mouth dishes that cause the crowds to flock. The Butcher's Block Barangaroo can be added to this list.



In what was once known as the local butcher's shop, The Butcher's Block, in North Shore's leafy suburb of Wahroonga, has become a popular local hangout, celebrated for its hearty and rustic family style cafe food which attracts many devoted crowds, with lines regularly stretching out the door. The business is now taking its next big step, opening in Sydney's central restaurant hub, Barangaroo.



The Butcher's Block has successfully secured a prime Barangaroo real estate (formerly Etè). By positioning itself on the prestige Barangaroo Avenue, patrons will enjoy a prime vantage point that is perfect for a Sydney day out. It's the first restaurant in Barangaroo to be open all day, 7 days a week.



The restaurant has undergone a full renovation with a multi-million dollar transformation and a brand-new design. We really like the exposed brick, soft sanded wood, pops of greenery, intimate mood lighting and polished silver pots and pans, alongside old-style butcher posts adorning the walls with pylons as decoration.



It is a welcoming space that pays homage to its butcher shop history and transitions effortlessly from day to night for a refined dining experience.



The kitchen is run by Executive Chef Dan Rudolf, who brings a wealth of experience working in both local and international hatted and Michelin starred establishments!



His cooking philosophy is all about putting his heart and soul into creating a well-balanced menu that has something for every palate. "I'm so excited to showcase the premium ingredients Australia has to offer, and finally welcome guests to see our hard work and vision come to life!"



The a la carte menu will change seasonally with a range of fresh, creative mains and laidback share plates. Current highlights include the Moreton Bay Bug & Pipi Spaghettini with chilli, parsley, lemon and seafood bisque; or the Green Lunch Bowl with BBQ broccolini, zucchini, avocado, kale, crispy brown rice and a soft poached egg.



In keeping with the business's butcher history, the menu also features premium variety cuts of meat such as the 350g rib eye, or the Riverina Angus eye fillet, both served with flavoursome house-made sauces. But arguably the signature dish got to be their 12-hour slow cooked ribs that are barbequed and glazed. All the meat is locally sourced from organic producers, to ensure the highest level of quality.



We were invited to attend the grand opening launch earlier this week and it was nothing short of warm hospitality.



It was a red carpet event with champagne on arrival and live musicians performing. It really did set the scene for an upmarket classy celebration.





The lychee gin cocktails received high praises from the guests. It was sweet and fruity, setting the tone of the evening. We enjoyed the cocktails and admired the beautiful Barangaroo waterfront views.



We examined the launch menu with keen interest and indeed it read like an excellent selection of the delicious dishes that can be expected upon dining here.



Four different types of canape entrees were offered tonight.



The kingfish ceviche was served on a single witlof leaf topped with pomelo and finger lime;



The roast scallop was served on a spoon dressed in XO sauce, green shallot and shiso;



The duck parfait was stuffed inside the fried bread topped with pancetta jam and



Our favourite was the truffle arancini with a Taleggio centre. These canapes gave us a glimpse into the high-quality approach this kitchen takes to curating our dining experience.

The delicate entrees ticked all the right boxes - they are elegant, appetising and enticing. But it's the menu's mains and sides sections that were the real stars.



There were four mains on the menu and judging from the menu descriptions, I would have picked all four, so I left to chance to see what I would receive.



After a round of merry conversation, our mains arrived promptly.



My Riverina Angus eye fillet was grilled to perfection. This premium steak was juicy and tender. It was served with woodfired asparagus and a bowl of divine truffle potato mash.



That mash was no ordinary mash - it was so smooth and creamy with a faint hint of white truffle oil - I wiped it clean. I would have ordered an extra serve of the truffle mash. Highly recommended.



My friend got the crispy skin barramundi and it looked scrumptious with Romesco sauce, leek heart barigoule, diamond clam and confit tomato.



My neighbour received the BBQ Beef Shortrib and she thoroughly enjoyed it. She said it was a hearty and satisfying dish.



These hand-cut chips were one of the crunchiest fries I've tasted it.



The Roasted Cornfed Chicken looked very appetising with Japanese pumpkin, pearl couscous, toasted almond and feta.



The kitchen also offed some Crispy Brussels as an extra side and everyone absolutely raved about it. Brussel sprout was once a hated vegetable by many children but this version will change their mind! It was wonderfully paired with macadamia, pecorino and chardonnay vinegar. An excellent side which I will return for more.



We managed to find some rooms for dessert and good thing we did. My tiramisu arrived first and it just looked delicious with mascarpone vanilla mousse and coffee ripple ice cream.



It was beautifully paired with a glass of spiced rum espresso martini.



My friend received the Lemon Meringue Pavlova and it looked so dainty and pretty. The lemon curd centre and the creme fraiche sorbet provided a perfect finish to the meal.



These lovely light desserts marked the perfect ending to a satisfying dinner party.

With the upcoming Christmas festivities, The Butcher's Block is certainly well-equipped to deliver high standards of dining catering for any event from intimate dining to corporate functions.



It was an enjoyment to celebrate the grand opening of this fantastic waterfront establishment. The venue is set to become a staple for corporates looking for a quiet nook for an intimate business meeting, as well as an evening crowd in search of a special dining experience. It is very exciting to see such quality restaurants like The Butcher's Block entering the scene in Barangaroo.



The Butchers Block is located at Shop 2/100 Barangaroo Avenue, Barangaroo will and will be open for breakfast, lunch and dinner, from 7am-11pm, 7 days a week.
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*GiGi GMV was invited as a guest
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Why? Delicious seasonal menus using organic, locally sourced produce
When: Mon- Sun 7am -11pm
Phone: (02) 9043 1369
Where: Shop 2/100 Barangaroo Avenue, Barangaroo NSW 2000
Your Comment
Great article and beautiful photos.
by Irenke Forsyth (score: 3|2040) 330 days ago
That food looks amazing, and so much variety!
by Amanda I (score: 2|819) 332 days ago
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