New Zealand-born chef Amber Doig has taken the reins of Potts Point venue, The Butler.
Doig started her career under the watch of Sydney chefs James Viles and Vanessa Martin before travelling to New York to work with chef Alex Stupak at the Empellon restaurant group.
During her time in New York, Doig learnt more about Mexican/Ibero-American cuisine, which is now front and centre on The Butler’s new menu.
Dishes include kingfish crudo with jalapeno and cucumber; achiote chicken with beluga lentils, pickled red onions and aji Amarillo; and lamb shoulder slow-cooked in banana leaf with adobo, green olives and coriander.
In line with Doig’s arrival, The Butler has opened a new bar called Juanita’s, which features a seasonal cocktail list.
Highlights include the Juanita Spritz—Absolut Elyx vodka, Aperol, rose syrup, rhubarb, lemon and soda— and the Toasted Coconut Espresso Martini – Absolut Elyx vodka, Kahlua, toasted coconut and espresso.