Butcher Block Cafe

I'm Conor Plunkers, I'm the head chef here at the Butters Block restaurant. I've been a chef for about 18 years now. Basically, if I can't make it myself, it's not going to go on the menu. From start to finish, whether it be the health spread or cultured butter, to the ice cream on the desserts. I go to the flemeting markets each week to select all my own veg. You get to know the growers, seasonality and all that sort of stuff. 98% of the ingredients on the produce we use are Australian. The natural ingredients in Australia are so good. We use premi We get a lot of stuff off the meat. Obviously, all fresh. And also, just use Australian cheeses. We work very closely with sort of artisans. And the taste test really is where it joins through. With our new menu, we want to have a seamless service from the Butters Block Cafe to the Butters Block restaurant. Big part of what we do here is we have a top sommelier matching all the wines. We work together to create the menu. We want to showcase a good understanding of meats and how to cook them. But that's not purely what we're about here. We're moving towards a smaller plate, sort of informal. But a lot of the other stuff is much lighter, much more approachable and designed to share. Three things that obviously flavour, texture and produce are the driving forces in what we do here.