Meat-forward restaurant. Neighbourhood butcher shop.
Days: the butcher shop operates with Chef Cam at the helm, with all meat sourced and hand-selected directly from trusted local farmers and suppliers and butchered directly on the premises. For lunch, Chef Cam will showcase different cuts and breeds at the meat-tasting bar, with a daily selection of rich sandwiches available for dine in or take-out. Weekends showcase Chef de cuisine Rudy Boquila's meat-forward brunch with a twist.
Nights: the space morphs to a neighbourhood “meat”-ing place, with a menu featuring a selection of starters such as tartar and duck confit, vegan selections from the Cow’s Trough, and features of Butcher Block Meats curated daily from the butcher shop.
Brought to you by Chef Cam Nelson.