Presented by
Presented by
Presented by
Presented by
21° & PARTLY CLOUDY ON THURSDAY 11 FEBRUARY IN SYDNEY
Customers of the former butcher shop are now getting their wagyu beef on a brioche bun and flocking from all directions to get it.

The quiet, leafy north shore suburb of Wahroonga has always been attractive, with its verdant, tree-lined streets and blossoming parks — but now it’s even more appealing. The Butcher’s Block is a sleek cafe that’s serving the community an impressive breakfast and lunch six days a week. Formerly a butcher’s shop for more than 70 years, its customers are now getting their wagyu beef on a brioche bun and flocking from all directions in order to get it.

The team behind this popular noshery is father and son duo George and Anthony Karnasiotis. Together they’ve done a fine job in recreating the pre-existing business, albeit making it a smart and chic eatery this time. Black-and-white tiles line the walls right throughout the long space, opening up to the light-filled shaded terrace out the back, and meat hooks, knives and sharpeners are suspended from the wooden beams above — salutations to its history. Waiters’ aprons are the classic blue-and-white stripes, and an original butcher’s knife is wedged into the bathroom door to act as a handle (don’t fret, it’s wedged in quite well).

In keeping with this butcher theme, the menu lends itself to good, hearty fare. The All Press coffee packs a punch (from $3) and a ruby sipper serendipiTea is a warming brew ($4.50). Young hearts will love the milkshake menu: suck down a snickers bar ($8) that’s been whipped into a sweet, milky oblivion.

Hungry breakfast patrons will either eye off the ‘feel good’ bircher ($12) or go all out for a butcher’s feed, complete with black pudding, spicy sausage and bacon ($22). Brasserie bread is good but steps up a notch in our books once you spread it with Pepe Saya butter and jam ($6).

Lunch time is when the place really heats up; despite it seating 80, expect to wait for a table if you’ve arrived on the weekend. Albeit the staff are deeply rueful for the inconvenience and kindly set up your cutlery and napkins after you’ve ordered — preparation perhaps for those who’ve ordered the wagyu beef burger ($20). The sizeable mountain oozes with smoky BBQ sauce— praise to the serviette. Same goes for the pumpkin risotto ($25) — wipe that truffle oil and Persian feta from your chin please.

Salad lovers will rejoice: a zesty lemon dressing jazzes up a quinoa salad of pumpkin and tomato ($17) and the Butcher’s chicken Caesar salad is utter egg yolk porn ($17). Our pick of the sandwiches ($10) is the smoked salmon and cream cheese — not your average high tea version, that’s for sure. Don’t forget to order a side of chunky chips ($8), crispy and golden — just how they’re meant to be. If you’ve come either side of a mealtime, spoil yourself with the dark chocolate mousse with orange brulee ($9.90): a chocoholic’s melting point.

It might be further afield than your local favourite, but The Butcher’s Block is worth a place at the top of your list — the mousse cake alone is worth the trip. Just make sure your companions are in a good mood. What with all those knives hanging about, it could get nasty. Is that why the staff were so friendly?

Published on October 31, 2013 by Aimee Sics

Tap and select Add to Home Screen to access Concrete Playground easily next time. x