Meat-lovers, rejoice! The Butchery by Marble is under construction and set to open its doors in July. This is the next step in Chef David Higgs and Gary Kyriacou’s journey, after Marble, the live-fire cooking restaurant in Johannesburg, opened last year to much praise. Continuing the beautiful Marble aesthetic, the interior of The Butchery has also been designed by Interior Designer Irene Kyriacou.
Modelled along the lines of Victor Churchills in Sydney, The Butchery will be a space for all meats to be profiled – beef, lamb, chicken, game, pork, rabbit and cured meats.
“The butchery has always been part of our planning for Marble, and will feature some really special cuts – both dry-aged and wet-aged,” explains Chef David Higgs. “We also want to be able to support specialty offerings, such as the cured meats by Charcutier, Neil Jewell. He’s an absolute genius and we want to be able to support him, and others like him, and bring Johannesburg something different.”
Customers will be able to purchase the cuts of meat that are on the Marble menu, as well as get guidance on how best to cook them in their own kitchen. “Our team of blockmen and Chefs at The Butchery will ensure the meat is beautifully prepared, and that our customers know how to best cook it,” Higgs says.
The Butchery will also feature a retail section, curated by Irene Kyriacou. “There will be a range of handmade plates, glasses, linen, olive wood handle knives… anything you might need to make your dinner party different and special,” Irene explains.
The Butchery will have ten two-seater tables where customers can enjoy a glass of wine, cup of coffee, a bowl of soup, or a selection of meats and cheeses.
“Alongside sharing a brand, The Butchery by Marble will share our same focus on quality and consistency,” says Gary Kyriacou, co-owner at Marble.
The Butchery will be located the ground floor of Trumpet on Keyes, the same building as Marble, and will be accessible from street level. It will be open from 10am to 10pm daily. Weekends may differ slightly.
