In Review: Spring Time at The Butler

SPONSORED BY CHAMPAGNE G.H.MUMM

What could be better on a warm spring day than sitting amongst a lush, green paradise with a glass in hand, taking in the sweeping views of Sydney’s awe-inspiring skyline? The Butler, Potts Point’s multi-storey restaurant and bar venue is the ideal spot to soak up the warmer weather and spoil yourself with some light, tasty fare.

Tucked down one of the suburb’s historic back streets awaits The Butler, ready to serve you fresh food and flavoursome drinks before a fabulous view.

The venue has come a long way since its days as the Butlers Restaurant, recently opening up the new bar Juanita’s and now dishing up modern, Latin-American inspired dishes on a patio oasis filled with verdant foliage.

Bask in the bright glow of Sydney’s skyline and feast on small and large share plates focused on spices, slow-cooked meats, fresh seafood, and seasonal veg and salads.

Moving onto the drinks, you can’t beat one of its signature espresso martinis made three ways, with vodka and toasted coconut, rum and maple or cognac and cinnamon. There is also a range of light and fruity cocktails on offer and an extensive wine list by the bottle.

Looking for some spring-spiration on flavours for the season, we hosted an intimate lunch at this casual, yet classy venue. Head chef Amber Doig prepared and selected a three-course menu matched perfectly with a glass of one of Mumm’s premium Champagnes to bring out the vibrancy of the fresh ingredients.

The first course saw rock oysters with pickled cucumber, lime and guajillo oil and ruby tuna tartare with tomato, pasilla chilli, turtle beans and black quinoa tostada both matched with the bright, bubbly taste of Mumm Cordon Rouge.

For the second course, the rich flavours of citrus peel, pears, hazelnuts and toast in Mumm’s Millésimé 2008, perfectly complemented the dishes of baked barramundi with smoked tomato and pomegranate sangrita, white cabbage, red radish and beurre blanc, and quinoa with pickled red cabbage, cucumber, mint, pomegranate and labneh.

Finally, the third course saw The Butler’s signature plate, cured salmon with green apple, habanero, onion and citrus, and its tangy treat of lime pannacotta with blueberry and hibiscus paired perfectly with the fruity and elegant taste of Mumm Rosé.

For your next brunch, lunch or dinner head to The Butler and enjoy a culinary experience with one of the best city views in Sydney.

www.butlersydney.com.au

YOUR SPRING-SPIRATION MENU

MUMM CORDON ROUGE:

  • Rock oysters with pickled cucumber, lime and guajillo oil
  • Ruby tuna tartare, tomatillo, pasilla chilli, turtle beans and black quinoa tostada

MUMM MILLÉSIMÉ 2008

  • Baked barramundi, smoked tomato & pomegranate sangrita, white cabbage, red radish and beurre blanc
  • Quinoa, pickled red cabbage, cucumber, mint, pomegranate and labneh

MUMM ROSÉ

  • Cured salmon, green apple, habanero, onion and citrus
  • Lime pannacotta with blueberry and hibiscus

This story originally appeared in explore DRINKS Spring. Click here to get your copy.

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