Butcher and the Farmer at Tramsheds in Glebe has launched a new menu that takes the restaurant in a different direction.
Butcher and the Farmer
The menu concept has been transformed from ‘main & sides’ to ‘sharing’, reflecting the evolving brand concept and current trends in dining. Will Stewart and Steve Flood, aka Will & Steve, past winners of My Kitchen Rules in 2015 are responsible for curating all individual recipes across the ‘breakfast’ and ‘all day’ menus.
The focus is on seasonality using available produce direct from local providores – a direction that is in line with the ethos of the brand of celebrating and respecting ingredients and produce sourced from farmers that have a direct relationship with Butcher and the Farmer.
Chorizito, corn, pretzels
The all-day menu at Butcher and the Farmer is rather versatile and centred on ‘sharing’. It features a solid variety of ‘small’ and ‘large’ plates designed to offer a communal dining experience for guests at affordable prices.
Divided into three sections, dishes from ‘The Table’ include scotched green olives, goat’s cheese and romesco; pea and parmesan croquettes, hazelnut and truffled mayonnaise and Chorizito with corn pretzels at $9 each.
Kingfish
A ‘Raw’ section features oysters natural and Kingfish ($15) with citrus miso, red grapes, coconut cream, pickled baby cucumber, micro coriander.
12 Hour Smoked Brisket
‘Large Shared Plates’ focus on proteins and you’ll find dishes such as 12 Hour Smoked Brisket, pickled cucumber, jalapeño cream;
Duck Breast
Duck Breast on pumpkin hummus, pickled cauliflower, orange and star anise syrup, seeds;
&
Rolled Porchetta
and Rolled Porchetta topped with raw fennel salad and apple caramel. All ‘Large Shared Plates’ are priced at $24 each.
Charred Gem Cos
Side dishes ($11) or small share plates include Charred Gem Cos with black garlic aioli, aged Parmesan; Blackened Broccolini with sweet tahini, barley, almonds; and Sweet potato with thyme truffle and pecorino.
Earl Grey and Chocolate
Desserts include Earl Grey and Chocolate with vanilla bean mascarpone,
Butternut Squash, Maple and Sea Salt Tart
and a rather divisive mix of sweet, savoury and sour flavours in the Butternut Squash, Maple and Sea Salt Tart with sour yoghurt and sweet dukkah.
Artisan Cheese
For those who prefer a savoury finish to the meal, a selection of Artisan Cheeses at $10 a piece includes Ford Farm Cave Aged Cheddar, Shadows of Blue and Lingot d’argental with fruit bread and quince paste.
Butcher and the Farmer offers a weekend breakfast menu and a daily ‘all day menu’ 7 days a week.
Butcher and the Farmer
Tramsheds Harold Park,
Shop 7, 1 Dalgal Way,
Forest Lodge NSW 2037
butcherandthefarmer.com
Photography © by Gourmantic – Copyright: All rights reserved.
