Since it opened eight years ago, The Butcher Grill, under Head Chef Atish Bhuruth, has earned a reputation for serving the best steaks in town. The introduction of The Weekend Roast from 1st December has showcased what its many dedicated regulars already know well – this is much more than a steakhouse.
The Weekend Roast has replaced Brunch on Saturday and Sunday with a new, deceptively simple offering – three starters, three roasts, eight sides and one dessert. This is comfort food at its very best, using the finest ingredients to create a perfect relaxed dining experience.
The three starters on offer have been selected to complement the roast selection: Achill south pacific oysters with red wine shallot vinaigrette (€16/€28), tuna tostados with avocado puree, chipotle mayo and crispy shallots (€13), and a white pudding scotch egg with home made brown sauce (€7).
The stars of the show are the three roasts costing €18 each or €35 for two. Choose from roast rib of beef with horseradish sauce, roast rack of pork with apple sauce or a half roast chicken with chicken jus. Roasts can also be ordered family style – serving up to six people for €100 for a real feast, or four people for €68. Roasts are served with the usual comforting accoutrements; Yorkshire pudding, gravy, stuffing and roast potatoes.
Sides, costing €4.50, are the perfect accompaniment. Choose from cheesy cauliflower, house fries, house salad, smokey bacon with black eyed beans, mash with bone marrow butter, grilled broccoli with hazelnut dressing, brussel sprouts & bacon or parsnips, carrots & green beans. There is just one dessert, costing €8, but it is so good that it is all that is needed – bread & butter pudding with brandy butterscotch and vanilla ice cream.
General Manager Anthony Bonneau can advise on aperitifs, digestifs, wines and more from the excellent selection available. His expertise and effortless charm is a large part of the popularity of The Butcher Grill – now serving Ireland’s best roast!