The Botswana Butchery packs a punch.

Having already experienced the Botswana Butchery in Queenstown, NZ it was fabulous to try out this rather impressive treasure here in Melbourne CBD for lunch. It’s opulent furnishings with studded high backs, superb staff and interesting wine list are just a few reasons of why you should try this gem. Located in the Collins Place complex, it is owned by the Good Group.

I started with a Prosecco from Pizzini in the King Valley (Pizzini 11 Soffio Prosecco). Then I progressed a main course of a terrific cut of a  tenderloin  — rare and cooked to perfection — the chefs obviously are well versed in the art of cooking beautifully grain fed beef and as the venues name depicts they are all about meat. That said you can do a surf and turf and get Lobster, scallops, fish or oysters all on the menu. Being a carnivore I decided the 300 gram tenderloin was definitely the route to go down. It was simply cut in two ‘vertically’ – an unusual presentation but good to see something different for presentation than a slab of meat or cut on the diagonal.

You do need to order all your sides as when you order your steak that is all you get. So a sauce or as I ordered some grained mustard, salsa verde with rosemary salt shoestring fries, were my sides. One bonus was the roasted garlic bulb which spread like butter on my sourdough bread. This was an offering with the steak and an unexpected pleasure. As last enjoyed at Focaccia at the top of the Hyatt Regency, Dubai, it bought back vivid memories. The Botswana Butchery have many raw and smoked starters and they show off the smoking with their quenelle of beautiful smoked butter which comes with the sourdough it glistens with sea salt and is very delicious.

My steak was accompanied by a Central Ortago Pinot Noir from Maude winery. This was served in a beautiful large red wine bulb glass and the luscious full body of the NZ red brought back memories of my last ski trip in the mountains near Queenstown, NZ.

To conclude I had the FSW Botrytis Voignier from Wrattonbully 2020 SA by Yalumba accompanied by a vanilla soufflé with an almond anglaise which was heavenly. The base of the soufflé was a fruity compote of quince goodness, wow now why doesn’t everyone have hidden surprises in their soufflés as this one. The quince lining was a delicious layer at the bottom of a perfectly presented soufflé which was beautifully presented by Head Pastry Chef Bryan Dimayuga (ex Shangri-La, Singapore and Baxters Pavillion – Sydney, NSW)

(Pictured above: Bryan Dimayuga, Head Pastry Chef and the Vanilla Soufflé) 

Piers Haszard the knowledgable Group Sommelier shared with me the delights of his carefully curated wine list. I am certain he can definitely steer those wanting some quality advice of what to pair with any part of your meal.

(Pictured above: Piers Haszard, Group sommelier with the Yalumba Voignier)

This meal was truly faultless. To round off my lunch I was able to take a few minutes with Senior Restaurant Manager Ricardo Santillan who mentioned that whilst the venue had only opened three weeks ago the bookings were going crazy.

I can’t wait to return for dinner to settle into some big reds and try out some other delights.

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