Join us in our Potts Point oasis for long lunches filled with delicious food and 2-hours of flowing drinks. Find out more >
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Head Chef, Amber Doig, brings a wealth of experience to The Butler & Juanita’s, with her innovative Mexican seafood offerings.
Each dish is a masterpiece, marrying the bounty of Australia’s coastline with complex flavours inspired by Mexican ingredients and techniques. Highlights from the menu include house-made green chorizo, tostadas, slow cooked Lamb Barbacoa and green rice with padron peppers. A selection of seasonal desserts are also on offer, the perfect finish to a delightful spread.
Our world-class cocktail menu promises an experience that is quintessentially Butler – familiar yet surprising, traditional yet innovative, and always unforgettably delicious. Additionally, the wine list champions both local and international drops.
Our incredible menu was also won a 5 Plate Rating in the 2023 Restaurant & Catering Hostplus Awards for Excellence>
*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.
A 15% surcharge applies on all public holidays.
vg – vegan | vgo – vegan option available | v– vegetarian | gf – gluten free | gfo – gluten free option available | df – dairy free
We are committed to being transparent around where we source our seafood from so our guests can make an informed decision while dining. On our menu you’ll find the key below –
[A] – Australian sourced
[NZ] – New Zealand sourced
To Start
A.P Sourdough with koji seaweed butter (v) | 4pp
House fried tortilla chips with our selection of salsas (df, vg) | 18
Oysters with hibiscus & shiso mignonette (df, gf) [AU] | Half 39 / Doz 75
Snapper Ceviche with coconut, sumac, curry leaf & salmon roe (df, gf) [AU] | 27
Snapper crudo with sour yuzu dressing, jicama, scampi caviar [NZ/AU] | 28
Buffalo mozzarella with heirloom tomato & red chile miso (v) | 26
Homemade green chorizo with aji verde sauce (gf, dfo) | 28 (3pc)
Confit Duck Flautas with salsa negra, sesame & xnipec (gf, df) | 34 (3pc)
Empanadas with slow cooked Westholme Wagyu brisket, mozzarella & adobo jus | 32 (3pc)
The Butler’s crudo platter for two:
Includes
Oysters (4pc) with hibiscus & shiso mignonette (gf, df) [AU]
Ōra King Salmon Tostadita (2pc) with avocado, spicy peanut oil & cucumber (gf, df) [NZ]
Tiger Prawns with smoked tomato sangrita (gf, df) [AU]
Snapper Ceviche with coconut, sumac, curry leaf & salmon roe (gf, df) [NZ]
Tostadas
Minimum 2 pieces per type
Sweetcorn with saffron, roast garlic mayo & Parmigiano-Reggiano (gf, vo) | 12ea
Ōra King salmon with avocado, spicy peanut oil, cucumber (gf, df) [NZ] | 14ea
Crispy calamari with chile arbol, lime & mayo (df, gf) [I] | 11ea
Vegetables
Chilled green beans with pepita sesame crunch & avocado (gf, vg) | 16
Cucumbers with white balsamic, tahini & togarashi (vg, gf) | 16
Grilled broccolini with karkalla, finger lime & green mole (gf, vg) | 17
Green rice with padron peppers & kale pepita pesto (gf, vg) | 25
Shoestring fries with guajillo mayo (v, df, gf) | 11
Seafood
Humpty Doo barramundi (250g) Veracruz-style, with tomato, olive & capers (gf, df) [AU] | 45
Sautéed cuttlefish with pork sangrita, guajillo & lime (df, gfo) [AU] | 37
Grilled octopus with celery, sea herbs, conga potato & almond mole (gf, df) [AU] | 39
King prawns with chintexle & red chilli brown butter (gf) [AU] | 48
Meat
Achiote chicken with pineapple crema & fresh salsa verde | 38
Jacks Creek bone-in dry aged sirloin with koji seaweed butter & yuzu koshō (gf, dfo) | 75 / 108
Lamb Barbacoa with sumac onions, cucumber, yoghurt & habanero salsa (gf, dfo) | 62/ 85
Salsa + Tortilla
VIP Style add on – turn any meal into a taco feast – selection of fresh salsas & warm corn tortilla (gf) | 19
Corn tortilla pack (gf) | 12
Flour tortilla pack | 10
Extra salsa – Pico de gallo, habanero chipotle, salsa verde, chile arbol, pepita chile macha (gf, df, v) | 2.5ea
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.
vg – vegan | vgo – vegan option available | v– vegetarian | gf – gluten free | gfo – gluten free option available | df – dairy free
Butler’s Banquet 79 per person
Min 2 people | Required for groups of 8+ guests
A.P sourdough with koji seaweed butter (v)
Buffalo mozzarella with heirloom tomato & red chile miso (v)
Homemade green chorizo with aji verde sauce (gf, dfo)
Empanadas with mushroom, corn truffle, cheeses & habanero (gf, v)
Lamb Barbacoa served VIP style with warm tortillas & a selection of house-made salsa (gf, dfo)
Cucumbers with white balsamic, tahini & togarashi (vg, gf)
Shoestring fries with guajillo mayo (v, gf, df)
Enhanced Banquet 98 per person
Min 4 people | Required for groups of 8+ guests
House fried tortilla chips with our selection of salsas (df, vg)
Oysters with hibiscus & shiso mignonette (df, gf) [AU]
Snapper ceviche with coconut, sumac, curry leaf & salmon roe (df, gf) [AU]
King prawns with chintextle & red chilli brown butter (gf) [AU]
Sautéed cuttlefish with pork sangrita, guajilo, lime (df, gfo) [AU]
A.P Sourdough with koji seaweed butter (v)
Jacks Creek bone-in dry aged sirloin with koji seaweed butter & yuzu koshō (gf, dfo)
Shoestring fries with guajillo mayo (v, df, gf)
Cucumbers with white balsamic, tahini & togarashi (vg, 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.
The Butler’s Long Lunch Menu
$125 per person with 2 hours of wine, beer and soft drinks
A.P sourdough with koji seaweed butter (v)
Buffalo mozzarella with heirloom tomato & red chile miso (v)
Homemade green chorizo with aji verde sauce (gf, dfo)
Empanadas with mushroom, corn truffle, cheeses & habanero (gf, v)
Lamb Barbacoa served VIP style with warm tortillas & a selection of house-made salsa (gf, dfo)
Cucumbers with white balsamic, tahini & togarashi (vg, gf)
Shoestring fries with guajillo mayo (v, gf, df)
*Available for groups between 4 – 16 people
*Groups of 6 people can dine on the terrace, 7+ people will be allocated a table in our dining room.
*Available Wednesday to Sunday lunches from 12pm – 3pm
Cocktails
MARGARITAS
Classic Margarita | 23
Orendain Blanco Tequila, Marionette Orange Curaçao, Lime
Non Alc Option | 16
Spicy Margarita | 24
Orendain Blanco Tequila, Marionette Orange Curaçao, Jalapeño, Lime, Chilli Salt
Non Alc Option | 16
Seasonal Margarita | 24
Ask our team about today’s flavour!
Non Alc Option | 16
Margarita Tasting Flight | 30
Classic, Spicy, Seasonal
COCKTAILS
Juanita’s Paloma | 21
Orendain Blanco Tequila, House Grapefruit Soda, Citrus
Non Alc Option | 16
Please & Thank You Spritz | 21
Archie Rose True Cut Vodka, Lychee, Grapefruit, Fizz
Non Alc Option | 16
Truly Yours | 23
Four Pillars Rare Dry Gin, Lemongrass, Rhubarb, Raspberry, Lemon, Aquafaba
Non Alc Option | 17
Passion Project | 23
Archie Rose True Cut Vodka, Native Passionfruit, Citrus, Vanilla, Fizz
Non Alc Option | 17
Mango Mezcal Tommy’s | 25
Ilegal Joven Mezcal, Mango, Lime, Agave, Citrus Chilli Salt
Pineapple Express | 24
Orendain Blanco Tequila, Aperol, Pineapple, Lime, Coconut Wash (Contains Dairy)
Applejacker | 23
Four Pillars Rare Dry Gin, Marionette Pineapple, Spiced Apple, House Aperitif, Fizz
Finger Lime Strawberry Dacquiri | 24
Flor de Caña 4 Year Old Rum, Lime, Strawberry, Finger Lime
Butler Negroni | 26
Four Pillars Rare Dry Gin, Campari, Vanilla, RHUBI Mistelle, XILA Aperitif
Sparkling
120ml
NV Applejack ‘Be Present’ Prosecco | 14
Regional, SA
NV Clover Hill ‘Pyrenees’ | 17
Pyrenees, VIC
NV Taittinger Prestige |30
Reims, FRA
White
150ml/ 250ml
Rieslingfreak No.4 Riesling | 16 / 26
Eden Valley, SA, 2024
Settlement Sauvignon Blanc | 17 / 28
Marlborough, NZ, 2023
Henschke ‘Innes’ Pinot Gris | 20 / 33
Adelaide, SA, 2025
Monte Tondo ‘Soave Classico’ | 17/ 28
Veneto ITA, 2024
Swinging Bridge ‘Mrs Payton’ Chardonnay | 18 / 29
Orange, NSW
Skin Contact
150ml / 250ml
Italian Plastic ‘Golden’ Semillon, Muscat, Pinot Gris | 16 / 26
McLaren Vale SA, 2025
Rosé
150ml / 250ml
Mercer ‘Rosato’ Sangiovese | 14 / 23
Orange, NSW
Rameau d’Or ‘ Petit Amour’ | 16 / 26
Provence, FRA
Red
150ml/ 250ml
Rising Pinot Noir | 18 / 29
Yarra Valley, VIC, 2024
Rutini ‘Trumpeter’ Malbec | 16/ 26
Mendoza, ARG, 2024
Applejack ‘Otis’ By Margan Shiraz | 14 / 23
Hunter Valley NSW, 2022
Yangarra Shiraz | 20/ 33
McLaren Vale SA, 2023
Vasse Felix ‘Filius’ Cabernet Sauvignon| 17 / 28
Margaret River, WA, 2023
Dessert & Fortified Wine
75 ml
Frogmore Creek ‘Iced Riesling’| 17
Coal River, TAS, 2024
Carmes de Rieussec Sauternes | 22
Bordeaux FRA, 2020
Toro Albalá Don PX Montilla-Moriles Pedro Ximenez | 22
Andalucia, SP, 2021
NV Quinta di Noval ‘Tawny 10 YO’ | 16
Douro, POR
Beer and Cider
On Tap
Sunset Lager | 12
4.2%, NSW
Stone & Wood Pacific Ale | 13
4.4%, NSW
Bottle & Can
Modelo Especial Lager | 13
4.4%, MEX
Mountain Culture Status Quo Patio Pale | 13
5.2%, NSW
Young Henrys ‘Newtowner’ Mid Strength | 10
3.5%, NSW
Hawke’s Half XPA | 9
1.75%, NSW
Capital Brewing Co. ‘Alc-Less’ Pacific Ale | 10
0.5%, ACT
Batlow Cloudy Apple Cider | 13
4.2%, Batlow NSW
Kitchen | Amber Doig brings her creative flavours to The Butler’s Mexican seafood menu.
Meet Our Head Chef: Amber Doig
From New Zealand to New York, Doig’s creative flare takes traditional Mexican techniques, methods and flavours and puts a modern slant on The Butler’s shared style menu.