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L'avis de Gault&Millau
Head Chef Amber Doig’s menu comprises fun and flavour, utilising methods such as smoking, pickling and slow cooking to her advantage.
With alluring vistas and a dining space much like the Garden of Eden, comfort levels are high. Toss in some tropical cocktails and The Butler becomes a pleasurable oasis.
Chef Doig has a done a fabulous job of constructing a menu that is in line with her Ibero–American style of cooking. Each dish has character without deviating from the theme. This story tells of her experiences in the United States, where Latin and Caribbean flavours and methods are prevalent within the food culture, and the cuisine is designed to be shared. The buttermilk fried chicken slider is a perfect representation of this backstory, as the ranch slaw, peanut salsa mocha and pickled jalapeño positively collide with the protein. The red chile braised wagyu shin is served with marinada pickled vegetables ready to assemble on corn tortillas.
PSST! The Butler is part of the Applejack Hospitality Group, which has other dining concepts to experience.
Reviewed for the 2019 Guide