Good news, foodies! Botswana Butchery is serving up a lush lunchtime special. If you haven’t dined here yet you’ve probably heard of their gold-leaf encrusted wagyu tomahawk which costs a whopping $875. It’s apparently Australia’s most expensive steak. But if you don’t want to spend a bunch of money for a dining experience at this premium CBD spot, they’re offering something equally delish and it’ll cost you way less. You can now feast on buttery, crunchy lobster with a side of bottomless fries for just $29.95.
Lobster and bottomless fries lunch special
Head to Flinders Lane and treat yourself to this special lunch offer. It’s available for diners every day from 12pm to 4pm so you know where to go on your next office break or catch up with friends. They’re serving up a delicious half-lobster with unlimited amounts of hot, crispy fries. The lunch special can also be paired with a wine, beer or a glass of bubbly.
Find out more here and book a spot ahead of time so you don’t miss out.
More about Botswana Butchery
After opening in Queenstown, Auckland and Sydney, this restaurant finally opened in Melbourne last year. Discover three levels of dining rooms and bars, with a distinctly Melbourne feel. There are 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 as 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.