Flipping up the food menu at Potts Point favourite The Butler is newly appointed Head Chef Amber Doig, who has made some significant changes by bringing in an Ibero-American influence while retaining the venue’s share-style approach to dining. In making use of traditional Central and South American cooking techniques, recipes and methods, the New Zealand-born has introduced a number of new dishes to what is already one of the area’s most beloved drinking and dining spots, ranging from ruby tuna tartare to lamb barbacoa.
Doig brings her extensive experience with Mexican and Ibero-American cuisine with her from time spent in New York training under the renowned Alex Stupak of Empellón Restaurant group. For The Butler, she’s putting a modern spin on what she learnt, leading the kitchen in serving up dishes that include cured salmon with green apple, habanero and citrus; ruby tuna tartare served with tomatillo, Pasilla chilli, and a black quinoa tostara; black pepper and coriander seed pan-seared hanger steak; and lamb shoulder that has been slow-cooked in a banana leaf with adobo, green olives and coriander.
To complement the new flavour Doig is bringing to the kitchen, The Butler has also introduced a new plantation style bar called Juanita’s, named for one of Victoria Streets most famous former residents, journalist Juanita Nielsen whose work fighting developers back in the 70’s saved the very building the bar and restaurant resides in. Juanita’s has now transformed the venue’s street-level lobby area, featuring a small, seasonable cocktail menu that focuses on Ibero flavours – so expect a good dose of Pisco, tequila and tropical fruit alongside a solid wine list and some bites from the downstairs restaurant.
Address: 123 Victoria St, Potts Point NSW 2011
Contact: (02) 8354 0742
Hours: Mon-Tues 4pm-12am; Wed-Sat 12pm-12am; Sun 12pm-10pm