Tramsheds newcomer, Butcher and the Farmer is nailing what is potentially the best combination for all meat eaters by creating a restaurant that is restaurant slash bar slash butchery. All in one.
Their focus is on the highest quality meat and produce, with eggs from Cornucopia Bio-dynamic Farm and meat from Richar Gunner. Yes they’re on a first name basis with the butcher, which can only mean good things for the quality.
For brunch, there will be plenty of signature dishes and old classics as well as new favourites that will please both experimental brunchers and brunch purists alike. There will be dishes like poached eggs with spinach puree, gravlax and radish salad as well as Juices, smoothies and house made Jun, a naturally fermented probiotic drink.
Lunch will see substantial dishes like 500g dry aged rib eye on the bone delivered straight to your table or lighter options like wood smoked Kinkawooka mussels with roasted leek, garlic and parsley.