Indulge In Caviar Specials At Botswana Butchery For One Day Only

Head to Botswana Butchery on Flinders Lane, and treat yourself to some delicious caviar. Try a dollop of caviar off the back of your hand for an easy $5, then stick around in the opulent restaurant for drink packages, caviar service, flavoursome meat and the best in Australian and New Zealand produce. This celebration of International Caviar Day will take place on Monday July 18, from 12pm.

Caviar at Botswana Butchery

Both the Melbourne and Sydney locations are celebrating International Caviar Day. In Melbourne, Giavery White Sturgeon Caviar will be offered for the $5 caviar bumps. Meanwhile, Sydney will serve up Black River Siberian Caviar. Eat the dollop of quality sturgeon fish rose straight off the back of your hand.

Pair the caviar bump with some drink packages, like a vodka shot for $10, or a glass of Perrier Jouet Champagne for $15 per person.

Otherwise, if you’d like a more classic and elegant experience, Botswana Butchery’s full caviar service will also be available at both venues. This includes quality accompaniments of Melba toasts, rice crisps, chopped egg, chives, shallots and crème fraîche.

The International Caviar Day specials will be available for walk-ins in the casual dining and bar areas from 12pm, as well as for guests with a reservation.

More about Botswana Butchery

After opening in Queenstown, Auckland and Sydney, this restaurant finally opened in Melbourne in late May. Discover three levels of dining rooms and bars, with a distinctly Melbourne feel. There’s three exclusive dining rooms, two outdoor terraces overlooking Flinders Lane, and an upstairs bar for after-work drinks. This restaurant fits up to 300 guests, and is perfect for lunch, dinner and casual drinks.

Spearheading the kitchen is Culinary Director Angel Fernandez, former Culinary Director of the legendary Dante NYC. On the menu, you’ll find high quality Australian beef, such grass-fed Cape Grim Select, the beautifully marbled Blackmore wagyu, CopperTree Farms retired dairy Friesian and Ranger’s Valley 1.6kg Tomahawk.

However, the must-have dish at Botswana Butchery is not beef, but lamb. Sink your teeth into the four-hour slow-cooked Whole Roasted Roaring Forties Lamb Shoulder, that is so tender you can eat it with a fork and spoon.

There’s also be high quality seafood and artisanal charcuterie, served from a raw and cured bar.

Meanwhile to drink, there’s a focus on Victorian and New Zealand winemakers. Piers Haszard, Head Sommelier of Good Group Hospitality, has relocated to Melbourne from New Zealand, and has curated a list of over 1000 wines. There’s also plenty of top shelf and exclusive spirits and cocktails.

Botswana Butchery was previously open from Tuesday to Sunday. But, due to popular demand, the restaurant will also open on Mondays, starting with International Caviar Day.