The Butcher’s Block: Review
The Butcher’s Block
Tower 1, 100 Barangaroo Ave, Barangaroo 2000
Monday to Wednesday 7:30am – 9:30pm
Thursday and Friday 7am – late
Saturday 8am – late
Sunday 8am – 9:30pm
02 9043 1369
A modern take on the traditional steakhouse.
The Butcher’s Block is one of Sydney’s elite restaurant chains, and we were fortunate enough to be given a table at their Barangaroo flagship venue. Located in the urban hub of Sydney, their platinum site provided a spectacular view of Darling Harbour, and looked even better surrounded by the city lights of the evening, facilitating a luxurious all-round dining experience.
We were greeted at the door by our wonderful servers, who relieved us of our bags and sheparded us to a table in the centre of the restaurant. The low lighting and minimalist, rustic décor created a unique ambience that set the tone for the night ahead. I could tell that this was the kind of place that matched the mood at any time of the day. The broad windows and open spacing meant that, during the day, the place would be a bright and bustling spot for breakfast, lunch, and café-esque meetups. But, at night, the mood would dampen to create an aura of sophistication and exclusivity.
No matter the time, The Butcher’s Block seemed like the place to be.
So how did the food compare?
Our waiter advocated for us to try some of the seafood options as an entrée, so we went all-in and ordered the calamari – served with crisp kale, black garlic aioli, and lime – and the kingfish – with roasted cauliflower, avocado crème, and Nam Jim sauce.
The calamari was a great way to start the evening, it was beautifully presented, and the kale and aioli perfectly balanced the acidity of the lime and calamari.
The star of the entrees, however, was the kingfish. Served on a bed of avocado puree (how else would they appeal to the millennial in me?) and adorned with roasted cauliflower and the beautiful Nam Jim sauce, I cannot recommend this dish highly enough – the absolute highlight of the evening.
Being at The Butchers Block, it seemed only fitting that we would sample what the butcher had to offer. So, steaks were ordered, and expeditiously consumed.
We treated ourselves to a 300g Sirloin, and a 350g Ribeye – and they sure didn’t disappoint.
The meat – served still on the bone – was tender and flavoursome, each bite melting in the mouth, each forkful packed full of flavour and perfectly balanced. The red wine jus and mushroom sauces did well to accompany the steak, and made every morsel just that bit more tasty.
And the thick-cut chips were the perfect side, crispy and well-seasoned.
Every mouthful – from first to last – was utterly exquisite.
Full marks for the mains.
The Butcher’s Block boasts a world-class bar and a host of mixologists, so it would rude not to sample their offering on the beverage front. A few espresso martinis, gin and tonics, and other concoctions later, and we can firmly say that The Butchers Block mixologists know what they’re doing.
Our top recommendation would have to be the espresso martini – an Aussie staple – which was done better than most we’ve tried.
The Final Verdict
With a dynamic but appropriate ambience, beautiful food, and great drinks to accompany, The Butcher’s Block is certainly a restaurant to visit. Barangaroo is one of the premier districts in Sydney to enjoy a classy night out, and you won’t be disappointed if you start it here.
Great food, great drinks, great service.
It certainly gets our tick of approval.