Pig’s head buns and hot meat doughnuts are in particularly high demand at Dexter.
This "non-traditional meatery", as the venue has labelled itself, is a quirky take on an eat-in butcher. The chefs break down a lot of their cuts on site and an original approach comes into the mix at every stage; from how the meat is treated to what gets drizzled on top. Never slapped haphazardly on a stovetop, the boys smoke, sous-vide or chargrill all of their meats. You'll see prime cuts with Sriracha, kim chi, whipped butter, salted caramel. Dexter sources Wagyu briskets and many other different cuts of meat.
The boys also make buns. But there are no burgers. Here it's slow-cooked meat with pickles in between two pieces of brioche.
The sense of experimentation extends to drinks and desserts. Semi-melted liquid-nitrogen ice cream is paired with chocolate biscuits baked to order for the "milk and cookies" a nostalgic, choose-your-own-adventure approach to the humble ice-cream sandwich.
Local breweries (Hawkers, Kooinda, Temple, Boatrocker, Three Ravens etc.) take over all three taps for short periods of time. You may not be surprised to find out you can also knock back a pickle back here.
Dexter is currently looking for a head chef. You can apply on Scout today.