The Butcher's Block, Wahroonga

Father and son have joined forces to open The Butcher’s Block in Wahroonga, transforming a butcher shop into a meat-themed eatery. Belts, cleavers and knife sharpeners hang from the walls. But the feature point is a cleaver that the original butcher used back in 1882, now refitted as a door handle for the bathroom.

Up until this family-run business opened a few weeks ago, it was a butcher shop for over a century. Preserving the history, the look and the concept was important to owners George and Anthony. This is perceptible in the beautiful wooden decor, exposed brick walls and tables designed in butcher block style. What used to be a loading dock is now a relaxed outdoor verandah bordered by an herb garden, drenched in sunlight, and overlooking treetops.

For obvious reasons The Butcher’s Block menu favours meaty dishes, but doesn’t neglect pescetarians. In fact, one of their most popular dishes is the truffle infused scrambled eggs with smoked salmon atop Brasserie Bread sourdough toast.

But let’s discuss those amazing sliders and burgers on our mini brioche buns. Account manager James and I hoe into the meatball sliders with three different cheeses. Tasty, juicy and homemade, the meatballs are wrapped in melted provolone, American jack cheese and buffalo mozzarella. Absolutely delicious. Also on the wooden board are a good heap of triple cooked crunchy chips.

We also get a taste of the impossibly moreish chocolate croissant. Our toasted croissant is halved, smeared with chocolate & hazelnut spread (inside AND outside), then topped with crushed hazelnuts. So indulgent, but so yummy.

George and Anthony are extending their opening hours to nights. Café by day, wine bar by night, the focus will be around keeping it fun and casual with share plates to accompany boozy beverages.

Stay in touch with The Butcher’s Block on Facebook or call them on 9487 8136.