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(02) 8376 1870
Our Menus
Our Menus
Head Chef, Amber Doig, brings a wealth of experience to The Butler, including an exciting Ibero-American influenced menu.
Ibero-American is a region in the Americas comprising of countries or territories where Spanish or Portuguese are predominant languages. The cuisine brings a zesty texture and tangy twist to classic dishes.
*We cater for most dietary requirements. Whilst all reasonable efforts are taken to accommodate dietary needs, we cannot guarantee that our food will be allergen-free. Prices and items are subject to seasonal changes.
Entradas
Rock oysters | 24 Half dozen, 44 dozen
Michelada, guajillo oil (DF) or Tigre de leche (GF, DF)
Totopos, black bean hummus (VEGAN, GF) | 12
Chef’s Crudo, market fresh daily | Market Price
Kingfish Aguachile, coconut, watermelon, baby cukes, avocado, smoked caviar (DF) | 25
Empanada, wagyu & pork shoulder picadillo, oxaca cheese salsa roja | 8 ea (min 2 pieces)
Queso Fundido – Melted cheeses, WA lobster, sweetcorn esquites, salsa locajete, flour tortilla | 33
Tacos (min 2 per type)
Skirt steak, pickled nopales, queso fresco, salsa arbol (GF) | 8.5 ea
Fried chicken, pickles, kale slaw, chipotle tomatillo salsa | 8.5 ea
Sweet potato, buffalo mozzarella, almendrado, red chile butter (V/ N) | 7.5 ea
Principales
Roast barramundi fillet, celery sofrito, pistachio mole verde, pepita crumble (GF, DF, N) | 35
Pan seared sea scallops, garbanzo bean cream, habanero, salmon roe salsa, amaranth (GF) | 37
Confit pork carnitas, white onion, radish, chicharrons, salsa verde, warm tortilla (GF, DF) | 35
Achiote red rice, roasted mushroom, spicy pickled vege, smoked cashew cream (VEGAN, GF, N) | 29
“Chorizo y papas” potato gnocchi, chorizo ragù, pico di gallo, brown butter crema | 32
“Solo quería un bistec” Steak, served Chef’s way | Market Price
Lamb Barbacoa
1200g shoulder, Mirrool Creek, slow cooked in banana leaf with cucumber, green olives, mint verde, chile pasilla salsa, Greek yoghurt (GF) | 78
VIP Style – Served with 12 corn tortilla, selection of 3 house made salsas, pickled jalapeño, limes | +8
Plantas
Ensalada fresca, cabbage, cucumber, mint, coriander, orange, sunflower seeds (VEGAN, GF) | 13
Cauliflower, flash fried, brown butter almonds, lime, homemade queso fresco (V, N) | 15
Grilled broccollini, peanut salsa macha, toasted peanuts (VEGAN, GF, N) | 16
Sweet Potato, pomegranate, chile arbol miso, lemon myrtle, sesame (VEGAN) | 16
Charred sweet corn, chipotle emulsion, totopos, ricotta salata, pimentón (V, GF) | 16
Butler spiced fries, guajillo lime mayo (V/DF) | 10
Dessert
We offer seasonal desserts that change weekly, please ask your waiter for the dessert selections when you dine with us!
We donate weekly to Wayside Chapel in exchange for delicious seasonal produce from their rooftop garden – ask our team for the latest dish that includes fresh Wayside botanical ingredients.
*please note, there is a 15% surcharge on all public holidays
*large groups of 8 or more will incur a 10% service fee.
GF» Gluten Free | DF» Dairy Free | N» Contains Nuts | V» Vegetarian
Butlers Banquet 68 per person
Min 4 people. Required for groups of 8+ guests
Kingfish Aguachile, coconut, watermelon, baby cukes, avocado, smoked caviar (DF)
Pan seared sea scallops, garbanzo bean cream, habanero, salmon roe salsa, amaranth (GF)
Fried chicken taco, pickles, kale slaw, chipotle tomatillo salsa, corn tortilla
Empanada, Wagyu & pork shoulder picadillo, oxaca cheese, salsa roja
Lamb Barbacoa: 1200g shoulder, Mirrool Creek, slow cooked in banana leaf with cucumber, green olives, mint verde, chile pasilla salsa, Greek yoghurt (GF)
Ensalada fresca, cabbage, cucumber, coriander, mint, orange, sunflower seeds (vegan, GF)
Groups of 8 or more are required to dine on the banquet menu. Large groups of 8 or more will incur a 10% service fee.
Cocktails
Please & Thank you | 19
Malfy Rosa Gin, Fiorente Elderflower, grapefruit, lychee, lemon, vanilla
Hidden Agenda | 20
Jalapeño infused Illegal Mezcal, Aperol, lime, falernum
Tomatillo Martini | 22
Olmeca Altos Resposado Tequila, dry vermouth, salted tomatillo, herb oil, Origen Raíz Mezcal mist
Passionfruit Batida | 20
Sagatiba Cachaca, Chinola passionate liqueur, lime, Coc Lopez
Sin Prisa | 22
Illegal Mezcal, triple sec, lemon, honey, marmalade, aquafaba
Golden Eagle | 19
Olmeca Altos Plata Tequila, pineapple infused Campari, Tempus Fugit Créme de Banane, lime, vanilla
Cranberry & Goji Sour | 20
Cranberry & Goji infused Barsol Pisco, lemon, agave, aquafaba
Alcohol Free
Equal Parts | 14
Lyre’s London Dry, Lyre’s Italian Spritz, lemon, rhubarb
House Sodas | 6
Ask for today’s flavours
Margaritas
Classic Margarita | 20
Olmeca Altos Plata Tequila, triple sec, lime, sugar
Spicy Margarita | 20
Jalapeñ0 infused Olmeca Altos Plata Tequila, triple sec, lime, sugar
Seasonal Margarita
Ask our staff about today’s Margarita
Golden Hour – Join us for Golden Hour 4pm-6pm, Sunday to Thursday, for $15 Margaritas!
Espresso Martinis
Toasted Coconut Espresso | 19
Absolut Vodka, Kahlua, toasted coconut, espresso
Spiced Orange Espresso | 20
Chairman’s Reserve Spiced Rum, Kahlua, agave, orange bitters, espresso.
Share Cocktail
White Wine Sangria | 35
White wine, Chinola Passionfruit Liqueur, salted passionfruit, strawberry, lychee, mint, soda
Sparkling
120ml / 750ml
Sometimes Always Prosecco | 11 / 62
Regional, SA, NV
Glera
Range Life Pétillant Naturel | 14 / 78
King Valley, SA, 2020
Chardonnay
G.H Mumm Grand Cordon | 24/ 138
Reims, FRA, NV
Pinot Noir, Pinot Meunier, Chardonnay
Skin Contact & Rosé
150ml / 750ml
Valentine Wines ‘Le Grizz’ | 15/ 72
Yarra Valley, VIC, 2020
Skin-Contact Sauvignon Blanc
Maker Master Merchant Rosé | 12/ 58
Hunter Valley, NSW, 2021
Shiraz, Sangiovese, Montepulciano
L’Arnaude Rosé | 14/ 68
Provence, FRA, 2020
Grenache, Cinsault
White
150ml/ 750ml
The Grayling | 12/ 58
Marlborough, NZ, 2020
Sauvignon Blanc
Gilbert | 14/ 68
Orange, NSW, 2019
Riesling
Scorpo | 17/ 84
Macedon Ranges, VIC, 2018
Pinot Gris
Somos ‘Blanquito’ | 13/ 62
Regional, SA, 2020
Vermentino, Cortese, Chardonnay, Pinot Gris
La Violetta ‘Grisé’ | 17/ 84
Great Southern, WA, 2018
Gewurtraminer, Riesling
Vino Volta ‘Nothing Wrong with Old School’ | 15/ 72
Swan Valley, WA, 2019
Chenin Blanc
Punt Road | 13/ 62
Yarra Valley, VIC, 2020
Chardonnay
Red
150ml/ 750ml
Airlie Bank | 13/ 62
Yarra Valley, VIC, 2020
Pinot Noir
Valentine Wines | 15/ 72
Heathcote, VIC, 2019
Grenache
Jilly Wine Co ‘White Wolf of Cumbria’| 15/ 72
New England, NSW, NV
Merlot, Shiraz, Tannat
Albert Fresco ‘Picnic Red’ | 12/ 58
Regional, NSW, 2017
Syrah, Pinot Meunier
Amato Vino ‘Rosso’ | 14/ 68
Margaret River, WA, 2020
Tempranillo, Teroldego
Dune ‘Blewitt Springs’ | 14/68
McLaren Vale, SA, 2020
Shiraz
Nocturne | 17/ 84
Margaret River, WA, 2020
Cabernet Sauvignon
Download full wine menu >
Beer and Cider
On Tap
Byron Bay Hazy Lager | 9
Byron Bay NSW
Little Creatures Pale Ale | 11
Fremantle WA
Bottle & Can
Grifter ‘Serprent’s Kiss’ Watermelon Pilsner | 11
Marrickville NSW
Young Henrys ‘Stayer’ Mid Strength | 9
Newtown NSW
Capital Brewing ‘Hang Loose Juice’ NEIPA | 12
Canberra ACT
Mountain Culture ‘Moon Dust’ Stout | 13.50
Katoomba NSW
Heaps Normal ‘Quiet’ XPA (non-alc) | 8
Sydney NSW

Kitchen | Amber Doig brings her creative flavours to The Butler’s Ibero-American inspired menu.
Meet Our Head Chef: Amber Doig
From New Zealand to New York, Doig’s creative flare takes traditional Ibero-American techniques, methods and flavours and puts a modern slant on The Butler’s shared style menu.