Butcher and the Farmer

Features

notable vegetarian options
butcher

Butcher and the Farmer is a retail outlet and casual-dining restaurant from Bradley Michael of Seagrass Boutique Hospitality Group and chef Jared Ingersoll (ex-Danks St Depot) that celebrates meat.

Great care is invested in finding the best farmers to supply produce to the Butcher and the Farmer kitchen. The aim is to tell customers not only where the meat comes from, but also about the breed, farm, and feed. An open kitchen allows you to see butchers carving, and shelves of wine and produce line the space.

Breakfast options include the Butcher’s Breakfast, a formidable plate of poached eggs, thick-cut roasted bacon, grilled pork sausage, beef kidney, potato cake and roasted tomato. For those looking for a meat-free meal, there’s the Farmer’s Breakfast, with creamed eggs, slow-cooked broccoli, chopped greens, feta and parsley.

Lunch and dinner offer a spit roast of the day plus a range of cuts to choose from with vegetable sides. Dishes such as char-grilled calf’s liver and corned ox tongue reflect Ingersoll’s passion for sustainability and his mission to use the whole animal.

As well as roasting whole animals on a spit a smoker produces brisket, short ribs and smoked chickens; take provisions from the cabinet to make up a picnic hamper and take it to the park.