Australian owned and operated, Westholme Wagyu, renowned for supplying the country’s finest restaurants with their world-class, nature-led wagyu is teaming up with Applejack Hospitality to present the Flavour and Forage restaurant series.
The Butler, also known as the hidden oasis, is anchored in the chic backstreets of Potts Point amongst the beautiful Victorian-terraces known for Sydney’s most cosmopolitan enclave meets the bold flavours of Mexico City’s Polanco and Roma Norte districts.
Head Chef Amber Doig has carefully curated a menu with dishes such as rare seared, mānuka smoked Westholme MB 8-9 striploin, Westholme flank MB 4-5 skewer grilled over coals, rump cap MBS 6-7, flash fried brussels with brown butter almonds and to finish a Mexican chocolate flan. With Amber’s remarkable Mexican influence, this menu is a testament to her true skill and creativity.
