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Head Chef, Amber Doig, brings a wealth of experience to The Butler & Juanita’s, including an incredibly flavoursome menu.
The menu brings a zesty texture and tangy twist to classic dishes, offering visually appealing, modern share plates highlighting local produce, spicy slow cooked meats and tangy sides.
Highlights from the menu include Chef’s Crudo with fresh market fish, 12-hour braised Lamb Barbacoa and Adobo skirt steak. The Butler is also a proud supporter of local community heroes Wayside Chapel, donating $1 from every barramundi dish sold.
The beverage menu has been crafted to pair seamlessly with the food. The Butler’s vibrant, fruit infused cocktails are in high demand, including the signature Please & Thank You cocktail. Additionally, the wine list champions both local and international drops.
*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.
Rock oysters, 30 Half dozen, 50 dozen
Leche de tigre granita GF/DF or Scampi caviar +$6 per oyster GF/DF or Natural
Totopos, black bean dip, pickled red onions 15 VEGAN/GF
Ōra King salmon, scampi caviar, coconut aguachile, nasturtium oil 29 GF/DF
Spencer gulf kingfish crudo, blood orange, cucumber, shiso, hibiscus 26 GF/DF
Colombian cheese empanadas, charred habanero orange salsa 24 (4 pieces per serve)
Queso Fundido, melted cheeses, sweetcorn esquites, blistered padron peppers, flour tortilla 28 + steak for $10 V option | GF option
King Prawn, pipian mole, pickled red onion, pepitas 13 per piece GF/DF
Tacos (min 2 per type)
Adobo skirt steak, pickled nopales, queso fresco, chile arbol salsa 10ea GF
Chicken & kale in salsa verde, brown butter crema 10ea GF/DF
WA octopus, WA octopus, ink mole, lime togarashi 10 ea N/GF/DF
Humpty Doo barramundi, Cloudy Bay storm clams, sea spaghetti, snow peas 39 GF
Seared sea scallops, garbanzo crema, habanero, salmon roe salsa 37 GF
Duck carnitas, baby beets, pickled radish, claret vinegar 39 GF/DF
Achiote red rice, mushrooms, pickled vege, smoked cashew crema 29 VEGAN/GF/N
Gnocchi, lobster, chipotle dashi, red chile brown butter, Pacific Harvest Atlantic dulse 46 add Shark Bay scampi MP GF/DF
240g Full Blood Wagyu 8+ rump cap, koji, fresh salsa verde MP
Lamb Barbacoa, 1200g shoulder, slow cooked for 12 hours in adobo & avocado leaf, white onion, cucumber, olives, soft herbs 78 GF | DF option
VIP Style – Served with corn tortillas, selection of house made salsas, pickled jalapeño, limes +14
Cucumber, radicchio, smoked guajillo oil, tahini 15 VEGAN/GF
Eggplant, red chile miso, lime togarashi, pomegranate 16 VEGAN/GF
Asparagus, salsa macha, toasted peanuts 16 N/V/GF
Butler spiced fries, guajillo lime mayo 10 V/DF/GF
Dessert
We offer seasonal desserts, please ask your waiter for the dessert selections when you dine with us!
*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
Butler’s Banquet 79 per person
Min 4 people. Required for groups of 8+ guests
Spencer Gulf kingfish crudo, blood orange, cucumber, shiso, hibiscus DF
Pan seared sea scallops, garbanzo bean cream, habanero, salmon roe salsa, chickpea cress GF
Chicken & kale taco, salsa verde, brown butter crema GF
Colombian cheese empanadas, charred habanero orange salsa
Lamb Barbacoa – 1200g shoulder, slow cooked for 12 hours in adobo & avocado leaf, white onion, cucumber, olives, soft herbs GF | DF option
Eggplant, pomegranate, red chile miso, lime togarashi VEGAN/GF
Cucumber, radichio, smoked guajillo oil, tahini VEGAN/GF
Enhanced Banquet 98 per person
Min 4 people. Required for groups of 8+ guests
Rock oysters, leche de tigre granita
Totopos, black bean dip, selection of salsas VEGAN/GF
Ōra King salmon, scampi caviar, coconut aguachile, nasturtium oil GF/DF
Seared scallops, Jerusalem artichoke cream, caviar GF
Adobo skirt steak taco, pickled nopales, queso fresco, chile arbol salsa GF
Lamb Barbacoa – 1200g shoulder, slow cooked for 12 hours in adobo & avocado leaf, white onion, cucumber, olives, soft herbs GF | DF option
Eggplant, pomegranate, red chile miso, lime togarashi VEGAN/GF
Cucumber, radicchio, smoked guajillo oil, tahini VEGAN/GF
Dessert chef’s selection, served to share
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 | 23
Glendalough Rose Gin, Fiorente Elderflower, grapefruit, lychee, lemon, vanilla
You’re Welcome | 23
Glendalough Dry Gin, Aperol, lemon myrtle, lemon, aquafaba
Strawberry Plum Fizz | 22
Ketel One Vodka, Davo Plum Aperitivo, strawberry, cardamom, citrus, fizz
Pomegranate & Ginger Punch | 23
Tanqueray Gin, Aperol, hibiscus, lemon, pomegranate, ginger
Green Apple Paloma | 23
Olmeca Altos Blanco Tequila, fresh green apple, grapefruit, citrus
Toasted Coconut Espresso Martini | 22
Ketel One Vodka, Mr Black Coffee liqueur, toasted coconut, espresso
Regal Rhubarb | 23
Tanqueray Gin, Hickson House Summer Cup, Campari, poached rhubarb, verjus, orange bitters
Pretty in Pisco | 23
Barsol Pisco, black raspberry, chilli, lemon
House Sodas | 6
Ask for today’s flavours
Margaritas
Classic Margarita | 22
Olmeca Altos Plata Tequila, Marionette Orange Curacao, lime, sugar
Spicy Margarita | 22
Jalapeñ0 Olmeca Altos Plata Tequila, Marionette Orange Curacao, lime, sugar
Mezcal Tommy’s | 22
Del Maguey Vida Mezcal, lime, agave
Seasonal Margarita
Ask our staff about today’s Margarita
Non-Alcoholic
P&T Spritz | 16
Seedlip Grove Non Alc, grapefruit, lychee, vanilla, lemon
Pom & Ginger Daiquiri | 16
Lyre’s white cane, pomegranate, ginger, lime
Raspberry Shandy | 16
Raspberry, grapefruit, Capital Brewing ‘Alc-Less’ Pacific Ale (<0.5%)
Tommy’s No-grarita | 16
Lyre’s Agave Reserva, lime, agave
Share Cocktail
White Wine Sangria | 40
Dry White wine, Marionette Passionfruit Liqueur, fresh passionfruit, seasonal fruit, lemon, fizz
Sparkling
120ml
Be Present Prosecco | 13
Regional, SA, NV
Glera
Clover Hill ‘Pyrenee’ | 16
Pyrenees, VIC, NV
Chardonnay, Pinot Noir, Pinot Meunier
Champagne Taittinger Cuvée Prestige | 28
Reims, FRA
Chardonnay, Pinot Noir, Pinot Meunier
White
150ml/ 250ml
Pique & Mix | 15 / 25
Cotes de Thau, FR, 2021
Picpoul, Terret
Seresin MOMO | 14 / 23
Marlborough, NZ, 2022
Sauvignon Blanc
Onannon | 17 / 28
Mornington Peninsula, VIC, 2023
Pinot Gris
Durigutti Cara Sucia ‘ Blanco Legitimo’ | 16 / 26
Mendoza, ARG, 2022
Palomino, PX, Ugni Blanc, Chenin, Moscatel Amarillo
Swinging Bridge ‘Mrs Payton’ | 17 / 28
Orange, NSW, 2021
Chardonnay
Premium Pour
Grosset ‘Polish Hill’ | 37
Clare Valley, SA, 2023
Reisling
L&C Poitout Chablis | 30
Burgundy, FR, 2022
Chardonnay
Matias Riccitelli ‘Blanco de la Casa’ | 32
Mendoza, ARG, 2021
Sauvignpn Blanc, Semillon, Chardonnay
Skin Contact
150ml / 250ml
Pares Balta ‘Materia Prima’ | 20 / 32
Penedés, ESP, 2021
Xarello
Italian Plastic ‘Golden’ | 16 / 26
Adelaide Hills, SA, 2022
Semillon, Muscat, Gewürztraminer
Rosé
150ml / 250ml
Maker Master Merchant | 14 / 23
Hunter Valley, NSW, 2022
Shiraz, Sangiovese, Montepulciano
Rameau d’Or ‘ Petit Amour’ | 15 / 24
Provence, FRA, 2022
Grenache, Syrah
Red
150ml/ 250ml
Rising | 18 / 29
Yarra Valley, VIC, 2022
Pinot Noir
Caruso & Minini ‘Terre di Guimara’ | 17 / 28
Sicily, IT, 2019
Frappato, Nerello, Mascalese
Matias Riccitelli ‘Hey Malbec!’ | 19 / 31
Mendoza, ARG, 2021
Malbec
Applejack ‘Otis’ By Margan | 13 / 21
Hunter Valley, NSW, 2022
Shiraz
Gatito Loco | 16 / 26
Rioja, ESP, 2020
Tempranillo
Premium Pour
Nanny Goat Vineyard ‘Queensberry’ | 33
Central Otago, NZ, 2021
Pinot Noir
Pedro Parra ‘Imaginador’ | 27
Itata, CHL, 2021
Cinsault
Henschke ‘Keyneton Euphonium’ | 33
Barossa, SA, 2019
Shiraz, Cabernet
Click to view the full wine menu including by the bottle prices >
Beer and Cider
On Tap
Byron Bay Lager | 11
Byron Bay NSW
Stone & Wood Pacific Ale | 12
Byron Bay NSW
Bottle & Can
Hawke’s Patio Pale | 12
NSW
Freshwater Wedge Cerveza | 11
NSW
Philter XPA | 12
NSW
Capital Brewing Co. ‘Hang Loose Juice’ NEIPA | 12
ACT
Capital Brewing Co. ‘Alc-Less’ Pacific Ale (0%) | 10
ACT
Batlow Premium Apple Cider | 11
Batlow NSW
Kitchen | Amber Doig brings her creative flavours to The Butler’s flavoursome 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.