Botswana Butchery

99 Quay St
Auckland , 1010 NZ
09 307 6966

Opening Hours

SUN 7:30am - late
MON 7:30am - late
TUE 7:30am - late
WED 7:30am - late
THU 7:30am - late
FRI 7:30am - late
SAT 7:30am - late

The Details

  • Modern Kiwi
Need to Know
  • Great for Dates
  • Outdoor Seating
  • Lunch
  • Dinner
In the mood for
  • Beer
  • Cocktails
  • Wine
Need to know
  • Full Food Menu

Get Social

The Verdict

Located in Quay Street's historic Ferry Building, Botswana Butchery is totally droolworthy. This is not your average fancy restaurant—oh no, this spot personifies fun in every corner (no stuffy vibes here) while combining premium produce, delicious wine and local ingredients from across Auckland. Make no mistake, if you're after the best produce Central Otago can offer, we'll see you at Botswana Butchery. 

So what's on the menu? Expect a taste of the deep south across breakfast, lunch, dinner and bar snacks. Start your day off right by going for the classic eggs benedict with a South Island salmon twist. For something heartier, opt for the Botswana Breakfast, complete with sausage, braised beans, and fried hashbrowns.

Our dinner highlights include the green beans (yes, really!) and the big Glory Bay salmon, but you really can't stray too far from the bacon mac 'n' cheese—if you got hungry reading this, don't worry, you're absolutely not alone. It's pictured above and it is totally as good as it looks. Oozey, cheesy, bacon-y goodness. Sign. Us. Up. 

Punters can (should) also go for the deliciously succulent slow-cooked lamb shoulder (from their butcher's block, which is what they're famous for), whitebait fritters and of course, the duck fat potatoes. Praise be, duck fat potatoes. 

As well as food so good you're probably drooling as you read this, the team is also throwing a bunch of upcoming events. Think, a Christmas Eve dinner, a New Year's Eve soiree to end all New Year's Eve soirees and—last but certainly not least—the Bluff Oyster Season. Akin to Christmas, oyster season is the most wonderful time of the year. 

Hungry? Make a booking now. 

Image credit: Jared Donkin 

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