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2016-09-13
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It came as a total surprise when Blue Butcher was closed and is transformed completely into Maximal Concept‘s latest venture, a new butcher shop and dry-ageing room, also a bar and restaurant. The group introduces a whole new culinary team including the original team plus a new artisanal butcher, Jonny Farrell from England, who brings in a traditional butchery method called the seam butchery. The custom-made dry-ageing room is lined with pink Himalayan salt bricks to impart sweet flavor to the m
The group introduces a whole new culinary team including the original team plus a new artisanal butcher, Jonny Farrell from England, who brings in a traditional butchery method called the seam butchery.
The custom-made dry-ageing room is lined with pink Himalayan salt bricks to impart sweet flavor to the meat, where make one of the signatures 45-day dry-aged 12- to 16-year-old Galician Blond bone-in rib-eye. But after all, the Blue Butcher team still stays close to their dry-aged beef root and serves phenomenal International food.
Galician Smoked Beef Fat Candle, Sea Salt, Ciabatta
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Galician Smoked Beef Fat Candle, Sea Salt, Ciabatta
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Scallop Ceviche & Guacamole
114 瀏覽
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Bone Marrow & Foie Gras Brûlée
88 瀏覽
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Chicken Liver Mousse, Crispy Corn, Grilled Crostini
88 瀏覽
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Rubia Gallega Croquette, Slow Cooked Egg, Tomato Confit, Roasted Garlic Sauce
153 瀏覽
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45 Days Dry Aged 18 Year-Old Pasture Raised Rubia Gallega
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French Free Range Yellow Chicken, Whole
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Truffle Fries
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Deconstructed Red Velvet Cake, Cream Cheese Ice Cream, Textures of Raspberries
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Banana Mousse, Caramelized Pecan Nuts, Salt Toffee Foam
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Lime & Basil Sorbet, Lime Curd, Italian Meringue
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Lips
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