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Bottomless Lunch 
Our Head Chef: Amber Doig 
Must Try Cocktails 
Mumm Celebrations 
Golden Hour Spritz 
Westholme 'Plates For Good' 
International Women's Day 
Butler Recipe Blog 
The Mystery of Juanita Nielsen 
Breakfast Events 
Event Inspiration 
The Body Shop Breakfast 
Monday Swimwear Lunch 
Virtual Tour 
Brunch with Sally Spratt 
Monday Swimwear Event 
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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.
*While dining with us you’ll have the option of viewing our physical menu, or alternatively you can access a digital menu via QR code on your table. 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 Ceviche, market fresh daily | Market Price
Ora King Salmon, lightly cured, pickled pasilla, grapefruit, Xnipec, kohlrabi (DF) | 24
Empanada, red chile wagyu, oxtail, potato, salsa roja | 7.5 ea
Butler spiced fries, guajillo lime mayo (V, DF) | 8
Tacos
Adobo skirt steak, white onion, chile de árbol salsa (GF, DF) | 7.5 ea
Spicy chicken, chile piquin, sweet pickled jalapeño, red slaw, mojo de ajo | 7.5 ea
Cactus, smoked tomato, ricotta salata, crema (V, GF) | 6.5 ea
Principales
Roast barramundi fillet, charred squash, pistachio mole verde, pepita oil (GF/DF/N) | 35
Pan seared sea scallops, garbanzo bean cream, habanero, salmon roe salsa, amaranth (GF) | 37
Confit duck leg, red chile tamal, mole negro, sesame (N) | 35
Achiote red rice, roasted mushroom, spicy pickled vege, smoked cashew cream (VEGAN, GF, N) | 29
“Chorizo y papas” potato gnocchi, chorizo ragù, green tomato pico di gallo | 30
“Solo quería un bistec” Steak, served Chef’s way | Market Price
Lamb Barbacoa
1200g shoulder, slow cooked in banana leaf with cucumber, Sicilian olives, mint verde, chile pasilla salsa, Greek yoghurt (GF) | 69
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
Eggplant, pomegranate, burnt jalapeño, miso tahini dressing, pistachio (VEGAN, GF, N) | 16
Roast celeriac, peanut salsa macha, celery heart, toasted peanuts (VEGAN, GF, N) | 16
Kumara, piloncillo maple glaze, black sesame, oregano, brown butter crema (V) | 15
Charred sweet corn, chipotle emulsion, totopos, ricotta salata, pimentón (V, GF) | 16
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
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
Ōra king salmon, lightly cured, pickled pasilla, grapefruit, Xnipec, kohlrabi (DF)
Pan seared sea scallops, garbanzo bean cream, habanero, salmon roe salsa, amaranth (GF)
Spicy chicken taco, chile piquin, sweet pickled jalapeño, red slaw, mojo de ajo, corn tortilla
Empanada, red chile Wagyu, oxtail, potato, salsa roja
Lamb Barbacoa: 1200g shoulder, slow cooked in banana leaf with cucumber, Sicilian olives, mint verde, chile pasilla salsa, Greek yoghurt (GF)
Served VIP style
Ensalada fresca, cabbage, cucumber, coriander, mint, orange, sunflower seeds (vegan, GF)
Chef’s Banquet Dessert Selection – additional $5
Groups of 8 or more are required to dine on the banquet menu. Large groups of 10 or more will incur a 10% service fee.
Sunday Bottomless Lunch 88 per person
*Available for groups of 4 to 12 people. Bookings essential.
SHARED MENU
Bottomless bubbles
—
Totopos, black bean hummus (vegan, GF)
Chef’s ceviche, market fresh daily
Spicy chicken taco, chile piquin, sweet pickled jalapeño, red slaw, mojo de ajo
Roast barramundi fillet, charred squash, pistachio mole verde, pepita oil (GF, DF, N)
Flash Fried Cauliflower, brown buttered almonds, queso fresco (N)
Mexican Pan Dulce- mini sweet things
Selection of local and imported cheeses, homemade lavosh, condiments
Sunday Bottomless Lunch 88 per person
Available every Sunday, enjoy 2hrs of bottomless bubbles plus a delicious Ibero-American shared lunch for $88pp. Gather your long lunching crew & book in today.
*Available for groups of 4 to 12 people. Bookings essential.
SHARED MENU
Totopos, black bean hummus (vegan, GF)
Chef’s ceviche, market fresh daily
Spicy chicken taco, chile piquin, sweet pickled jalapeño, red slaw, mojo de ajo
Roast barramundi fillet, charred squash, pistachio mole verde, pepita oil (GF, DF, N)
Flash Fried Cauliflower, brown buttered almonds, queso fresco (N)
Mexican Pan Dulce- mini sweet things
Selection of local and imported cheeses, homemade lavosh, condiments
Make a booking >
Cocktails
Please & Thank you | 18
Beefeater Gin, lemon myrtle, rosé vermouth, grapefruit, lychee, lemon, vanilla.
Hidden Agenda | 19
Jalapeño Infused Del Maguey Vida Mezcal, Aperol, lime, falernum
Tropical Notes | 19
Havana Especial Rum, Barsol Pisco, verjus, pineapple skin, salted passionfruit, soda
Ivy League | 18
Four Pillars Rare Dry Gin, Fiorente Elderflower, lemon, blueberry, tonic
Agua Fresca | 18
Calle 23 Bianco Tequila, Tio Pepe Fino Sherry, watermelon, lemon, mint, orange bitters
Golden Eagle | 19
Olmeca Altos Plata Tequila, pineapple inflused Campari, Tempus Fugit Créme de Banane, lime, vanilla
Peaches in Peru | 18
Peach infused Barsol Pisco, toasted coconut, lemon, aquafaba
Alcohol Free
Passionfruit Fizz | 12
Seedlip Grove 42, lemon, grapefruit, salted passionfruit, soda
Spritz Menu
Berry Spritz | 18
Applejack ‘Berry Berry’ Amaro, Zaptung Prosecco, lemon, soda
Peach & Passionfruit Spritz | 16
Peach inflused Barsol Pisco, Zaptug Prosecco, verjus, salted passionfruit, soda
Watermelon Spritz | 16
Absolut Vodka, Zaptung Prosecco, lemon, watermelon, soda
Golden Hour – Join us daily for Golden Hour 4pm-6pm for a $14 Spritz!
The Espresso Martini 2 Ways
Toasted Coconut Espresso | 18
Absolut Vodka, Kahlua, toasted coconut, espresso
Spiced Orange Espresso | 18
Sailor Jerry Spiced Rum, Kahlua, agave, orange, espresso.
Carafes To Share
Ladies Who Lunch | 35
Absolut vodka, Fiorente elderflower, lychee, lemon, mint, strawberry, pomegranate, soda.
Rosé Sangria | 35
Rosé, Applejack ‘Berry Berry’ Amaro, strawberry, grapefruit, lemon, soda.
Sparkling
120ml / 750ml
Alpha Box & Dice ‘Zaptung’ Prosecco | 11 / 58
Murray Darling, NSW NV
Glera
Ngeringa Pétillant Naturel | 14 / 76
Adelaide Hills, SA 2019
Chardonnay, Pink Semillon, Pinot Gris, Gewurtz, Syrah et al
G.H Mumm Grand Cordon | 24/ 138
Reims, FRA NV
Pinot Noir, Pinot Meunier, Chardonnay
Skin Contact & Rosé
150ml / 750ml
Animale ‘Amber’ | 14/ 68
Yarra Valley, VIC 2019
Pinot Gris
Dear Frankie Rosé | 11/ 52
Tumbarumba, NSW 2019
Pinot Noir
Coeur de Cardeline Rosé | 14/ 68
Provence, FRA 2018
Grenache, Cinsault
White
150ml/ 750ml
The Grayling | 12/ 58
Marlborough, NZ 2019
Sauvignon Blanc
Mada Wines | 15/ 72
Hilltops NSW 2019
Pinot Gris
Helm Wines ‘Tumbarumba’ | 14/ 68
Tumbarumba, NSW 2019
Riesling
Delinquente ‘Screaming Betty’ | 12/ 58
Riverlands, SA 2019
Vermentino
Fairbank | 14/ 68
Macedon Ranges, VIC 2018
Fiano, Viognier
Somos ‘Blanquito’ | 13/ 62
Adelaide Hills, SA 2019
Arneis, Garganega, Verdehlo
Punt Road | 13/ 62
Yarra Valley, VIC 2019
Chardonnay
Red
150ml/ 750ml
Airlie Bank | 13/ 62
Yarra Valley, VIC 2019
Pinot Noir
Valentine Wines | 15/ 72
Heathcote, VIC 2016
Grenache
Albert Fresco ‘Picnic Red’ | 12/ 58
Regional, NSW 2017
Shiraz blend – Served Chilled!
Gran Cerdo | 13.5/ 65
Rioja, ESP 2017
Tempranillo
Tomero Malbec | 15/ 72
Uco Valley, ARG 2017
Malbec
Dune ‘Blewitt Springs’ | 14/68
McLaren Vale, SA 2018
Shiraz
Poppeivej ‘Panacea’ | 16/ 78
Fleurieu Peninsula, SA 2018
Cabernet Sauvignon
Download full wine menu >
Little Creatures Pilsner | 11
Geelong VIC (on tap)
Estrella Damn Lager | 10
Barcelona ESP
Grifter ‘Serprent’s Kiss’ Watermelon Pilsner | 11
Marrickville NSW
4 Pines Kolsch | 10
Manly NSW
Negra Modelo Dark Lager | 11
Tacuba MEX
Young Henrys Newtowner Pale Ale | 10
Newtown NSW
Sample 3/4 IPA | 11
Collingwood VIC
The Hills Apple Cider | 12
Adelaide Hills SA
Brookevale Union Spiced Ginger Beer | 12
Brookvale 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.