Patrons of Butter in Surry Hills have been enjoying the holy-trinity of fried -chicken, top-shelf champagne and rare kicks for almost two years. Now, the team behind the enigmatic restaurant (retail space?) have decided it’s time to share their eclectic vision with the good folks in Parramatta.
“There are some great spots in the inner-west and the CBD we could have chosen,” says co-owner Mo Moubayed. “But from both an analytical and strategic perspective, Parramatta stood out as somewhere where Butter can change and mould the scene.”
Set over two levels, the Parramatta store will be double the size of Surry Hills and is designed by award-winning architect – and Mo Moubayed’s close-friend – Tarek Elkassouf. The space will feature dark expansive textures of granite and concrete. Exposed cinderblocks and black, industrial furniture is illuminated by hanging light installations.
With Julian Cincotta (ex-Rockpool) at the fryer downstairs, the menu will be similar to the Surry Hills site with some new specials. A fried chicken thigh will meet smoked pastrami, pickled daikon and kabayaki sauce to create a burger dubbed the Butter 3000. As for drinks, champagne and Hennessey dominate the cocktail list with numbers like the Blackberry Hammer-Thyme (Veuve Clicquot, gin, blackberries and thyme) and the P&P (pomegranate and prosecco).
Upstairs will become a dedicated retail space, expanding the operation’s selection from just sneakers to a whole range of streetwear from labels like Wood Wood, Daily Paper, and Carrots by Anwar.
Moubayed promises Parramatta won’t be left out of plans to host international guests either; Surry Hills invited Wu Tang Clan out when they opened and ASAP Ferg played a show there just last weekend. “I can’t say much yet but next year is going to be fucking huge,” says Moubayed. “Keep your eyes peeled.”