The Butler offers one of Sydney’s best outlooks. Some travel here simply to sit on the large, leafy terrace and sip on the restaurant’s popular espresso martinis while watching the city blush pink and orange as the afternoon sun dips down.
Others come to enjoy the contemporary menu in the colonial-inspired dining room with its botanical wallpaper, high ceilings and wicker furniture. The expansive drinks list includes plenty of fun cocktails to match.
Applejack Hospitality (Bopp and Tone, SoCal) took ownership in 2014. It chose the name The Butler to pay homage to the former Butlers Restaurant, a famous celebrity hotspot that occupied the same Potts Point site throughout the 1970s and 1980s. The site also traded as Italian restaurant Mezzaluna for more than 20 years.
Under head chef Amber Doig, The Butler has moved away from its former French menu. Now, the focus is on Iberian flavours.
Substantial dishes include slow-cooked Wagyu with swede and kohlrabi; and octopus with dill and burnt apple. Smaller choices could be cheeses with house-made lavosh; or tuna tartare with edamame, quinoa and shiso (an Asian herb that belongs to the mint family).