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Our Team’s Perfect Docket

The Butler Team’s Perfect Docket

No need to check the menu, our team has your order covered.

With punchy flavours and seasonal ingredients given a contemporary twist, The Butler’s menu is perfect for summer grazing. Chef Amber Doig has a knack for merging her experience across New Zealand and New York with her love for Mexican techniques and ingredients, creating dishes that are fresh, delicious and approachable.

We asked the team for their top picks from the new menu – from tuna tartare paired with a coastal Albariño to our margarita tasting flight and buttery lobster tagliatelle. Keep reading to discover their standout favourites and let their expertise guide your next visit.

Tuna tartare with avocado, smoked ponzu, watermelon & bubu arare & Pazo das Bruxas Albariño

“My favourite dish on the menu is the tuna tartare. It’s such a delicious dish with fresh tuna, watermelon and avocado and a touch of ponzu which gives a kind of earthy, savoury kick to it.

I love having it with the Albariño – a wine from a coastal region with lovely, salty notes and hints of lemon and apple that go well with the savoury flavours” – Thales Bezerr, Bar Manager

Homemade green chorizo with aji verde sauce & Henschke ‘Innes’ Pinot Gris

“I love the pinot gris because it’s super crisp and light, and you can just drink it on a hot summer day. The chorizo is made in-house by the team and it’s warming and hearty – such a good contrast to the pinot gris and just a great combo to start your meal with” – Niamh Hopwood, Bar Supervisor

King prawns with chintexle & red chilli brown butter & Margarita Tasting Flight

“We’ve got these delicious local prawns with brown butter and garlic on our menu. Paired with our lovely margarita paddle which has a mix of classic, spicy and seasonal version (passionfruit on the bowl).

I like to start with the classic, then make my way to the spicy one which has a great kick, and if you don’t love spicy, you can finish with sweet which is the passionfruit and it’s like a little dessert!” – Courtney Purnell, Assistant Venue Manager

Hand cut ink tagliatelle with WA lobster, clams, chipotle morita & chives

“I was lucky enough to work with Vanessa Martin at her restaurant Il Piave, where I learned how to make pasta from scratch. I’ve always wanted to revive those skills with a pasta dish on our menu.

We replace a couple of eggs in the pasta dough with squid ink for that rich, dark hue, then hand cut and cook to order. It’s paired with WA lobster that’s delicious and meaty, cooked in a red chilli butter with a splash of vermouth. We add chives and lemon zest at the end, with a bit of extra chilli butter for good measure, then toss it all through before serving” – Chef Amber Doig

Achiote chicken with pineapple crema, xnipec & fresh verde & Pineapple Express

“One of my favourite dishes on the menu is the Achiote chicken. Our chefs marinate the fillets then sous vide them, grilling them to order so they’re cooked perfectly. Served with xnipec which is a fresh Mexican sauce.

I like pairing it with the Pineapple Express made with coconut tequila, Aperol and lime juice, then clarified with a toasted coconut syrup and fat washed so it has a creamy finish. The coconut goes so well with the pineapple crema – it’s all these great things in a single sip” – Blair Affleck, Assistant Restaurant Manager

Pandan panna cotta, tropical fruit, hibiscus & plum sorbet

“Vanilla and pandan complement each other – both are floral and become rich when combined, so we’ve infused the cream with these flavours for our current rendition.

Dragonfruit and summer berries are abundant at the moment, which we add for freshness, along with a tart sorbet made from hibiscus tea and plum puree to round out the dish” – Chef Amber Doig