And there’s no better place to enjoy winter feasting in the CBD
Botswana Butchery Melbourne has got to be the quintessential winter dining experience in Melbourne. The moment guests step through the doors, with their impressive meat cleaver handles, they know they are about to experience a meal of epic proportions, and the latest seasonal menu update will prove no exception.
The Flinders Lane establishment is an opulent three storey ode to luxury dining, with high wingback velvet chairs, plush carpets and glossy black marble as far as the eye can see. Guests often relax well into the day or night as dish after dish fills the table accompanied by many a fine drop of wine. The eagerly awaited new winter menu is sure to please both Botswana Butchery devotees and new diners alike.
Created by culinary director Angel Fernandez, the new seasonal menu is a comprehensive update to the existing lunch, dinner and bar menus. Of course, the Botswana Butchery staples still remain firmly in place – Butcher’s Block, Macaroni Cheese, French Onion Soup and Venison Tartare, to name but a few.
For those looking for a lighter bite or a smaller meal with a drink after work, the updated bar menu is ideal. The selection includes a tantalizing Hanger Steak, served with either Montpellier butter, Café de Paris Butter or Chimichurri. For soup lovers the Goolwa Pipis Chowder with cornmeal, speck and harissa is a must and the Smoked Brisket Sandwich with Raclette and zucchini pickle is another dish not to be missed!
In the main dining spaces, new dishes from the starters and entrees include the Cold Smoked King Salmon, with seaweed choux, whipped labneh and avruga, Grilled Mushroom Tart with whipped feta, thyme and mushroom emulsion and Long Cooked Octopus with tomato, olives, celeriac velouté and marigold.
From the mains there’s a mouthwatering new Berkshire Pork Chop topped with compressed apple, apple puree and charcutière sauce and Grilled King Salmon with fennel, radishes and miso macadamia butter.
New to the dessert menu is a stunning Rhubarb & Vanilla Souffle with rhubarb compote and yoghurt gelato and Strawberry & Rose Chaja with strawberry & rose jam, vanilla cream and dulce leche. For those wanting an assortment of flavours, the Petit Fours is the perfect choice.
The Botswana Butchery winter menu is now available.
Botswana Butchery Melbourne, 66 Flinders Lane.
https://www.botswanabutchery.com.au/
Image credit: Arianna Leggiero