The popular Wahroonga cafe The Butcher’s Block has taken over the old fruit shop next door to open a night-time offering. Anthony Karnasiotis and dad George welcomed diners into the new space in late May and three weeks on have been astounded by the response from locals.
“It’s been great, with all the cafe regulars coming in,” says Anthony. “We used to get six or seven phone calls a day looking for a night option.”
Interior design has again been done by Giant Design Consultants and follows the same theme as the converted butcher’s shop next door. “The spaces reflect one another, but the Apprentice is more refined than rustic, slightly darker and moodier than the bright cafe.” The food is more refined, too. Still casual, but thoughtful.
“We’re re-imagining comfort dining; we’re aiming to bring a bit of inner-city creativity to the suburbs,” says Anthony of the menu by chef Brad Wilson (recently back from Dubai). Dishes include lamb cutlets with tangerine, sage, thyme and rosemary brush; pork cheek with five spice, rainbow chard, watermelon rind and orange-blossom floss; and tea-smoked salmon belly with beetroot lime meringue – all presented with delicate flower and berry finishes.
The wine list by Ben Wainwright includes cleverly named cocktails (The Old Fashioned T-bone, The Apprentice Slept In), beers with a local leaning, and an international wine offering.
The Butcher’s Apprentice
17 Redleaf Avenue, Wahroonga
(02) 9487 8139
Wed to Sat 5pm–11pm