Join us for a special fundraising dinner, The Garden Gala, in support of Wayside Chapel. 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 the ‘divorced fish’, tostadas, lobster scrambled eggs and Achiote red rice. The Butler is also a proud supporter of local community heroes Wayside Chapel, donating $1 from every confit duck carnita dish sold.
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.
To Start
Baguette with Mānuka seaweed butter | 2pp
House fried tortilla chips with our selection of salsas (df, gf) | 16
Rock oysters with hibiscus mignonette (df, gf) | Half 33 / Doz 70
Cured Ōra King salmon with nashi pear, nasturtium & xnipec (df, gf) | 27
Tuna tartare with blood orange, ponzu, shiso & avocado oil (df, gf) | 27
Raw scallop with coconut, kumato, dulse & wild scampi caviar (df, gf) | 26
Octopus salad with potato, celery, herbs, spiced ancho mayo (df, gf) | 26
Butler’s crudo platter for two: ½ doz oysters, scallop & Ōra King salmon (df, gf) | 70
Caviar plate: 10g of seasonal caviar with condiments: crème fraiche, chives, salsa ravigote, corn cakes | 79
Tostadas & Tacos
Shaved squash tostada with asparagus, mint & buffalo mozzarella (v, gf) | 11 ea
Scallop tostada with avocado, cucumber & spicy peanut oil (n, df, gf) | 12 ea
Crispy calamari tostada with chile arbol, lime & mayo (df, gf) | 11 ea
Masa tempura Humpty Doo barra taco with slaw, verde & salsa ravigote (df, gf) | 12 ea
Vegetables
Bean & cheese empanadas with charred habanero salsa (v, gf) | 24 3pc
Heirloom tomato with miso, sesame & ancho (vegan, gf) | 18
Cucumber with tahini & smoked guajillo oil (vegan, gf) | 16
Grilled Broccolini with pepita & chile macha (vegan, gf, n) | 16
Achiote red rice with pickled mushrooms, cashew cream & peas (vegan, gf, n) | 21
Shoestring fries with guajillo mayo (v, df, gf) | 11
Seafood
Seared scallops with yellow mole & sweetcorn (df, gf) | 37
Sautéed cuttlefish with pork sangrita, guajillo & lime (df) | 32
Lobster scrambled eggs with chipotle dashi, chives & flour tortilla | 42
King prawns with chintexle & red chilli brown butter (gf) | 48 (4pc)
Coral trout with mussels, saffron butter, zucchini blossom & snow pea (gf) | 58
Butterflied NZ pink snapper divorciados with red & green salsas (gf, df) | 55
Meat
Confit Duck carnitas with radish, salsa negra, baby cos, warm tortilla (df, gf) | 38
* $1 from every plate sold supports our local community heroes at Wayside Chapel
250g, MB8+ Westholme Wagyu rump cap with koji, fresh salsa verde (df, gf) | 89
500g, MB3+ Dry Aged bone in sirloin with our salsas (df, gf, n) | 110
Lamb Barbacoa with sumac onions, cucumber, yoghurt & habanero salsa (gf, dfo) | 55/78
Salsa + Tortilla
VIP Style add on – turn any meal into a taco feast – selection of fresh salsas, pickles, corn tortilla (gf) | 18
Corn tortilla pack (gf) | 9
Flour tortilla pack 6
Extra salsa – Pico de gallo, chipotle tomatillo, salsa verde, habanero, chile arbol, cashew crema, pepita chile macha (v, df, gf, n) | 2.5 each
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 2 people. Required for groups of 8+ guests
Baguette with Mānuka seaweed butter
Tuna tartare with blood orange, ponzu, shiso & avocado oil (df, gf)
Heirloom tomato with miso, sesame & ancho (vegan, gf)
Black bean & four cheese empanadas with charred habanero salsa (v, gf)
Seared scallops with yellow mole & sweetcorn (df, gf)
Lamb Barbacoa with sumac onion, cucumber, yoghurt & habanero salsa (gf, dfo)
Cucumber with tahini & smoked guajillo oil (vegan, gf)
Shoestring fries with guajillo mayo (v, gf, df)
Enhanced Banquet 98 per person
Min 4 people. Required for groups of 8+ guests
Sydney Rock oysters with hibiscus mignonette (df, gf)
Cured Ōra King salmon with nashi pear, nasturtium & xnipec (df, gf)
House fried tortilla chips with pepita chile macha (df, gf)
Crispy calamari tostada with chile arbol, lime & mayo (df, gf)
Heirloom tomato with miso, sesame & ancho (df, gf)
Seared scallops with yellow mole & sweetcorn (df, gf)
Dry aged sirloin with adobo, koji & fresh salsa verde (df, gf)
Served VIP style with warm tortilla & selection of house made salsas
Cucumber with tahini & smoked guajillo oil (vegan, gf)
Shoestring fries with guajillo mayo (v, df, 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 flowing bubbles, wine, beer and soft drinks
Baguette with Mānuka seaweed butter
Tuna tartare with blood orange, ponzu, shiso & avocado oil (df, gf)
Heirloom tomato with miso, sesame & ancho (df, gf)
Bean & cheese empanadas with charred habanero salsa (v, gf)
Seared scallops with yellow mole & sweetcorn (df, gf)
Lamb Barbacoa with sumac onion, cucumber, yoghurt & habanero salsa (gf, dfo)
Cucumber with tahini & smoked guajillo oil (vegan, 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
Butler Paloma | 21
Olmeca Altos Blanco Tequila, House Grapefruit Soda, Citrus
Non Alc Option | 16
Wayside Native Spritz | 21
Lemon Myrtle Tanqueray, Tanica Plum Aperitivo, Local Honey, Fizz
Non Alc Option | 16
Spicy Ex | 23
Habanero Olmeca Altos Tequila, Del Maguey Mezcal, Lime, Chipotle Agave, Guajillo Oil
Non Alc Option | 16
Passion Project | 23
Ketel One Citron Vodka, Native Passionfruit, Citrus, Vanilla, Fizz
Mango Mezcal Tommy’s 25 | 25
Kensington Pride Mango Del Maguey Mezcal, Lime, Agave, Citrus Chilli Salt
Don Rosado | 46
Celebrate a decade of Butler’s excellence with our anniversary masterpiece cocktail
Don Julio 1942 Rosado, Rosé Champagne, Raspberry, Fizz, Meringue
Pineapple Express | 24
Coconut Washed Pampero Blanco Rum, Reeftip Spiced Rum, Marionette Curaçao, Pineapple Tepache, Lime
Applejacker | 23
Four Pillars Apple & Rhubarb Gin, Marionette Peach Liqueur, Spiced Apple Cordial, Applejack Aperitif, Fizz
OK Papa | 22
Papa Salt Coastal Gin, Marionette Curacao, Hibiscus, Lime, Orange Blossom
Spicy Peanut Old Fashioned | 26
Spiced Peanut Washed Bulleit Bourbon, Chilli, Burnt Orange, Cinnamon (Contains nuts & sesame)
Sparkling
120ml
NV Applejack ‘Be Present’ Prosecco | 14
Regional, SA
NV Clover Hill ‘Pyrenees’ | 16
Pyrenees, VIC
NV Taittinger Cuvée Prestige |30
Reims, FRA
White
150ml/ 250ml
Rieslingfreak No.3 Riesling | 15 / 25
Clare Valley, SA, 2023
Seresin MOMO Sauvignon Blanc | 14 / 23
Marlborough, NZ, 2022
S.C. Pannel ‘Protero’ Pinot Gris | 16 / 26
Adelaide Hills, SA, 2023
Ravensworth Fiano | 17/ 28
Canberra District, ACT, 2023
Swinging Bridge ‘Mrs Payton’ Chardonnay | 18 / 29
Orange, NSW, 2023
Skin Contact
150ml / 250ml
Italian Plastic ‘Golden’ Semillon, Muscat, Gewürztraminer | 16 / 26
Adelaide Hills, SA, 2024
Rosé
150ml / 250ml
Mercer ‘Rosato’ Nebbiolo | 14 / 23
Hunter Valley, NSW, 2022
Rameau d’Or ‘ Petit Amour’ | 15 / 24
Provence, FRA, 2022
Red
150ml/ 250ml
Rising Pinot Noir | 18 / 29
Yarra Valley, VIC, 2022
Giant Steps Syrah, Carignan, Grenache | 18 / 29
Yarra Valley, VIC, 2020
Bodega Catena Zapata ‘High Mountain Vines’ Malbec | 19 / 31
Mendoza, ARG
Applejack ‘Otis’ By Margan Shiraz | 13 / 21
Margaret River, WA
Vasse Felix ‘Filius’ Cabernet Sauvignon| 17 / 28
Margaret River, WA, 2022
Click to view the full wine list including by the bottle prices >
Dessert & Fortified Wine
75 ml
Frogmore Creek ‘Iced Riesling’| 17
Coal River, TAS, 2022
Toro Albalá Don PX Montilla-Moriles Pedro Ximenez | 22
Andalucia, SP, 2021
NV Quinta di Noval ‘Tawny 10 YO’ | 16
Douro, POR
NV Henriques & Henriques ‘15 YO’ | 24
Madeira, POR
Beer and Cider
On Tap
Grifter Lager | 11.5
4.5%, NSW
Stone & Wood Pacific Ale | 13
4.4%, NSW
Bottle & Can
Birra Moretti | 11.5
4.6%, ITA
Mountain Culture Status Quo Patio Pale | 13
5.2%, NSW
Young Henrys Stayer Mid Strength | 10
3.5%, NSW
Hawke’s Half XPA | 9
1.75%, NSW
Philter XPA | 12
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 flavoursome 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.