Butchers Diner is a late-night meat-storage, cafe and takeaway spot.
If you find yourself in the CBD after a night out, hankering for $5 worth of saturated fat and regret at three o’clock in the morning, keep moving. If it’s a blood-sausage and devilled-egg hamburger you’re after, look no further.
Red and grey tile floors and a long, curving orange bench are a play on the American diner. Further in you’ll find rows of premium beef stored in a large meat cabinet.
Con Christopoulos acquired the space initially as a boning room for his in-house butcher, Simon Poole, who oversees meat across Christopoulos’s other restaurants, which include French Saloon, Neapoli and The European around the corner. The concept evolved from there.
The menu includes milk-bun burgers; Coney Island chilli dogs; charcoal-grilled creole salmon cutlets; Greek pork skewers with crusty bread rolls; and yakitori-style ox tongue, gizzards, livers and duck hearts.
Upstairs is a rustic, slightly regal second-level dining room and function space. It has a high, assorted-timber ceiling overhead; and an antique floral stained-glass doorway that leads out onto a small roof-top courtyard.
The breakfast menu includes an egg burger with bacon, or pretend you’re in New York with a filter coffee and a cinnamon and caramel scroll. Or you might just opt for a $2.20 dim sim.