The Butcher's Block Barangaroo

Following their success in Wahroonga, The Butcher’s Block is opening a venue in Barangaroo.

The Butcher’s Block Barangaroo is located at the former Etè site which has undergone a full renovation with a multimillion dollar transformation and a brand-new design. Think 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. The space pays homage to its butcher shop history and is designed to transition 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 locally, and internationally hatted and Michelin starred establishments.

The menu will change seasonally with a range of fresh, creative mains and laidback share plates. 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.

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 your choice of flavoursome house-made sauces. The main event is their selection of 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.

In a Barangaroo first, The Butchers Block will be open for breakfast, lunch and dinner, from 7am-11pm, 7 days a week.

Take a look at some of the dishes from the opening menu media dinner: