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Chef Amber’s Perfect Docket

Chef Amber Doig’s Perfect Docket at The Butler

No need to check the menu, Chef Amber has your order covered.

With vibrant marinades, fresh seafood, and melt-in-your-mouth tacos, Chef Amber Doig certainly has a knack for infusing flavour. Bringing a wealth of experience from New Zealand to New York, she expertly combines her love for South American tastes with seasonal, fresh produce to curate The Butlers’ menu.

“The Butler’s seasonal menu is bright and refined with a strong grower & producer presence, showcasing some of Australia’s and New Zealand’s finest in land-based farming and aquaculture. We’re proud to have an ongoing focus on showing our guests where their food comes from and the sharing the importance of this knowledge”

Chef Amber has selected her standout dishes from our menu, guiding your next culinary experience with her expert touch. Designed for sharing, our menu invites you to gather your friends for a feast that’s as visually stunning as it is delicious. Keep reading below to find out more.

Sydney Rock Oysters, hibiscus mignonette

“Oysters to start a meal is my fave way to get the tastebuds moving. The origins of the oysters, change depending on the season and where is best to gather at the time.

To give these bivalves an umami boost, we offer the option of adding @thefishgirls scampi caviar, a labour of love and decadence. We also serve them with a simple mignonette (with a Butler twist), boosted with claret vinegar, white balsamic & hibiscus”.

Ōra King Salmon, devilled egg, caviar, quinoa cracker

“Ōra King salmon, rare and prized, is the result of generations of selective breeding. Making up just 2% of global salmon production, it’s sought after by top chefs for its rich flavour and clean taste. The company’s focus on sustainability and ethics enhances its appeal, making Ōra King a truly special dining experience”

We like to keep it simple and let the fish shine. A light cure enhances the salmon, complemented by a tangy devilled egg emulsion. Crispy quinoa & sesame crackers add a textural element, plus lime juice, herbs and caviar for a pop of flavour!”

Masa tempura market fish taco, verde, salsa ravigote, slaw, jalapeño

“Who doesn’t love a fish taco? My perfect taco is crispy, flavoursome, and made with a good-quality fillet, and that’s what you’ll find on our menu.

We blend and aerate Masa flour, rice flour and ice-cold water to make the tempura. Seasonal fish (we’re currently serving snapper) is wrapped in the warm tortilla with fresh slaw, doused in verde and finished with Salsa Ravigote. The herbaceous salsa is a classic seafood accompaniment made with a boiled egg base – I call it tartare sauce 2.0”.

250g Full Blood Wagyu 8+ rump cap, koji, fresh salsa verde

“Wagyu rump cap is a standout cut, great for roasting or grilling as steaks. It needs nothing more than light seasoning, but I like to add a marinade of smoky chillies, garlic and cider vinegar, boosted with koji for extra flavour, caramelisation and texture when grilling.

We serve the steak with charred onion & jalapeño salsa, turned into a verde of sorts with fresh coriander, lime & garlic. A must-have with a stack of tortillas on the side, for some fancy as fajitas”.

Cucumber, radicchio, tahini, smoked guajillo oil

“Smashed cucumbers and radicchio leaves are tossed with our signature dressing made with nutty tahini and sweet white balsamic. We add a Japanese touch with a sprinkle of our tōgarashi blend. If we’re lucky enough to get fresh cress from our friends at Wayside Chapel, we’ll add it to the mix.

It’s the kind of food we enjoy creating, bringing in elements from many countries and balancing fresh sweet and bitter flavours together. This side is a must to complement almost any main dish, also delicious wrapped in a tortilla with some steak”.

Panna Cotta

“Italians love panna cotta to finish a meal and I agree wholeheartedly. We have been told ours is a favourite, so we like to have one on rotation with a simple, seasonal fruit accompaniment.

The flavour of the moment is lime & vanilla with pineapple, spiced piloncillo syrup & coconut sorbet”.