The boys launch their first restaurant

“The Butcher and the Farmer allows us to showcase everything we are passionate about. The idea of people being able to experience our food on a daily basis is very exciting and we expect our diners will sense the love we have put into the food and the menu. As Executive Chefs at Butcher and the Farmer, our role is about innovation as much as anything else. We have curated a completely new menu from scratch to fit perfectly with the brand’s philosophy. Our new menu will lead the customer to experience different and interesting flavour combinations whilst remaining loyal to the classics, albeit re-invented. Most of all, we want to encourage our diners to enjoy dishes that are designed to share. We invite our customers to experience a number of smaller dishes that are wholesome, moreish and layered with well thought out flavours and textures. We pay particular attention to vegetables but we take our meat very seriously too, ensuring that we not only source the best quality cuts but also making sure the produce is treated with the love and attention it deserves.
Like with everything we do at Butcher and the Farmer, we aim to elevate every day foods with the simple addition of beautiful honest ingredients. With the help of industry leaders and our loyal suppliers, we’ve learnt to understand the seasons so we can celebrate produce when it’s at its very best and that is what we will aim to do at Butcher and the Farmer each and every day.”

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Tramsheds Harold Park, Shop 7, 1 Dalgal Way, Forest Lodge, NSW 2037 | +61 2 8629 8800



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