Celebrated New Zealand restaurant Botswana Butchery is coming to Flinders Lane this May. Stretching over three levels, this restaurant will serve up the best in Australian and New Zealand produce. Expect flavoursome meat, game and seafood dishes, in a fun yet opulent environment. Botswana Butchery will open on Tuesday May 24.
After opening in Queenstown, Auckland and Sydney, this restaurant is finally coming to Melbourne. Expect three levels of dining rooms and bars, with a distinctly Melbourne feel. There will be three exclusive dining rooms, two outdoor terraces overlooking Flinders Lane, and an upstairs bar for after-work drinks. This restaurant will fit 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 will also be high quality seafood and artisanal charcuterie, served from a raw and cured bar.
Meanwhile to drink, there will be a focus on Victorian and New Zealand winemakers. Piers Haszard, Head Sommelier of Good Group Hospitality, has relocated to Melbourne from New Zealand, and is currently curating a list of over 1000 wines. There will also be plenty of top shelf and exclusive spirits and cocktails.
Botswana Butchery is currently slated to open at the end of next month, on May 24. Find it at Collins Place, on the corner of Flinders Lane and Exhibition Street.