The Butcher’s Kitchen, @ Suntec
Off goes the Kennett crew goes to Suntec today. Shopping for Amy’s birthday present for next week, to pop in to my favourite shop Tott, and of course to grab some lunch. It was a little stumble on this place to be honest, but I saw wagyu on the menu, they have the meat cuts of a cow sign (like my new tattoo), and thought it has to be. So today we had lunch at The Butcher’s Kitchen, @ Suntec. I we were all so very glad we did too. It was amazing!
As I sat there, I did not realise that this is indeed the restaurant of The Butcher @ Parkway Parade. The very place I have been buying my meat for the dry ageing. Guys be proud, The Butcher’s Kitchen, @ Suntec is such an excellent restaurant. Mary actually spotted this, and then ad I scanned round I also saw the butcher counter. First time with these guys, that surely won’t be the last. So do you remember my dry ageing – well here is one side of my relationship with The Butcher.
This is The Butcher’s meat 3 weeks in to my 6 weeks dry air ageing process. Looking good boys, looking good.
Sadly for The Butcher’s Kitchen, @ Suntec I only had my iPhone, so photos are not so flash. Apologies. But believe me the food surely was. Let’s have a wee looksie at what we consumed for lunch.
Is it just me of does the menu cover look rather similar to a ChillaxBBQ? You kind of 100% know that this is going to be superb, well with pictures like that.
Even the drinks and right up my alley. Again a little ChillaxBBQ style for the first cocktail on the list, similar to our desserts. It’s a must have isn’t it… More of that in a moment – it took a wee while to serve.
Anyone up for a Coke Float? “Yes please Dad!” said Baby Jude.
I have written many many blogs. But not too many include the chips we had with the meals. That has changed today. These are the Butcher’s Classic Fries. Golden brown with salt, I think was the description. The description should be, the very best chips you will ever have in your life. These were insanely good. A little skin left off to give fully flavour, fried to perfection, and seasoned by the Gods of Frites. We were all ooohing and aaaahing over these. Knock-out.
Here’s the cocktail, sadly my bacon disappeared when Jude saw the drink arrive. This was akin to a Margherita, really nice and sour, with that little smoky bacon kicker. Real nice.
Here it is – we went to the proper restaurant side. The other sider looks more takeaway, being called Express. It got much much busier. Very cool bar, fresh meat counter, and home-made sausages to boot. Well hello there – foodie heaven this place.
“Brain-freeze Dad!!!!”
Lamb rack for Amy and Baby Jude to share. How good does that look. Killer mint sauce, just to the right. This was devoured.
Not sure if Jude was looking forward to eating this. Hmmmm I reckon he might be.
Mary and I opted for the 100g Wagyu Sirloin. Free range from Australia. I demanded to have it cut in half though. Medium for me and well done for Mary. Served with a light sauce, salad and some mashed potato. Seriously so very very good. Great work on a wonderful steak The Butcher’s Kitchen, @ Suntec.
A truly wonderful lunch at The Butcher’s Kitchen, @ Suntec. We’ll be back, that is a certainty. Great place. Great food. Really friendly staff too. Super. Loved it. It’s a must try, especially if you are bored shitless with shopping.
Even managed to top off the fantastic lunch with a trip to my favourite shop in the planet, TOTT. ChillaxBBQ top-up time, and a few new gadgets. Aided by my Sous-Chef, Baby Jude. Thanks buddy!
And the final snap is something new for ChillaxBBQ moving forwards. Yep we’re going to try our hand at Paella cooking on the BBQ. Bring it on Knibbsy!
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