events .parties . weddings · 2020-07-07 · weddings. house speciality communal dining experience...

The new way from your seat

to party

SET IN CROWS NEST ON THE LOWER NORTH SHORE, BUTCHERS DAUGHTER VENUE IS A CURIOUS SPACE

FILLED WITH ANTIQUES AND ODDITIES OF A BUTCHERS DAUGHTERS PAST.

WE STYLE THE SPECIAL PLACE WITH LOCALLY GROWN FRESH FLOWERS AND BEAUTIFUL DECOR, AND

OFFER ORIGINAL FOOD, DRINKS AND CHARMING CUSTOMER SERVICE.

THIS UNIQUE VENUE NORMALLY SEATS 50 AND STANDS 100.

DURING COVID-19 RESTRICTIONS WE SEAT 32 GUESTS, OUR VENUE IS REGISTERED COVID SAFE.

COCKTAIL PARTIES HAVE EVOLVED, WE NOW CATER THEM IN A SIT DOWN FORMAT WITH A SOCIAL

DISTANCING EXPERIENCE OF 1.5M OF FRESH FLOWERS AND DECOR BETWEEN EACH GUEST. CANAPES

ARE SERVED TO THE TABLE AND OUR FOOD BARS HAVE TRANSFORMED INTO TABLE BARS, IT IS THE NEW

WAY TO PARTY FROM YOUR SEAT.

WE WELCOME YOU USE BUTCHERS DAUGHTER VENUE FOR EVENTS, PARTIES, WEDDINGS AND UNIQUE

CONFERENCING. WE LOOK FORWARD TO FASHIONING A UNIQUE OCCASION FOR YOU.

E x c l u s i v e H i r eV E N U E

F o o d a n d F l o w e r s

P r i c e G u i d e

V E N U E H I R E 2 TO 4 HOURS $7005 HOURS $850

PROJECTOR + SCREEN $200

D I N I N G4 CANAPES + 2 SUBSTANTIAL CANAPES $ 406 CANAPES + 2 DESSERT CANAPES $ 48

6 CANAPES + 2 SUBSTANTIAL CANAPES $ 528 CANAPES + 1 SUBSTANTIAL + 1 DESSERT $ 62CANAPES + DESSERT CANAPES $ 6SUBSTANTIAL CANAPES + SUPPER $ 8DAUGHTERS FEAST HOUSE SPECIALITY $ 98

HOUSE MADE SOUR DOUGH + MISO BUTTER $ 2AMUSE BOUCHE $ 52 COURSE SET MENU $ 603 COURSE SET MENU $ 754 COURSE SET MENU $ 90

ALTERNATE SERVE $ 5PETIT FOUR $ 5

C A K E SSERVES UP TO 50 GUESTS $250

SERVES UP TO 100 GUESTS $350

T A B L E B A R SYAKITORI BAR $ 35SMOKE BAR $ 35

SEACUTERIE BAR $ 35BUTCHERS BAR HOUSE SPECIALITY $ 35CHEESE BAR $ 35DESSERT BAR $ 35SPIT ROAST LAMB OR PIG $ 35

B E V E R A G EBEVERAGE ON CONSUMPTION MIN SPEND $ 30BRING YOUR OWN WINE + CHAMPAGNE $ 20BEVERAGE PACKAGE ‘LOVEDALE’ 2 HOUR $20 : 3 HOUR $30 : 4 HOUR $40 : 5 HOUR $50

BEVERAGE PACKAGE ‘WILDFLOWER2 HOUR $30 : 3 HOUR $40 : 4 HOUR $50 : 5 HOUR $60

U N I Q U E C O N F E R E N C I N GFULL DAY CONFERENCE $ 95FULL DAY + COCKTAIL PARTY $135FULL DAY + DINNER PARTY $155HALF DAY CONFERENCE $ 65

H O U S E S P E C I A L I T Y D I N I N G E X P E R I E N C E

C H O O S E 7 D I S H E SRAW KINGFISH WITH SWEET GINGER AND SHALLOT DRESSINGPROSCIUTTO SAN DANIELLE WITH TOMATO AND BREAD SALSA

BROAD BEAN SALAD WITH SHAVED FENNEL, PEAR AND PECORINO . GF . VEGWHITE ZUCCHINI OMELETTE WITH PROVOLONE AND MINT . GFGRILLED OCTOPUS AND PANZANELLA SALAD . PESCATARIAN

QUAIL SALAD WITH FIGS, PANCETTA AND RADICCHIO . GFSALAD OF SPANNER CRAB, CHRYSANTHEMUM LEAVES AND NASHI . GF

WHOLE ROAST ORGANIC CHICKEN WITH PAPRIKA AND OREGANOBRAISED MULLOWAY WITH PRESERVED LEMON, BASIL AND PEAS

WILD BARRAMUNDI WITH SWEETCORN PUREE AND KING BROWN MUSHROOMSROAST AYLESBURY DUCK WITH OLD BAR SOUR CHERRIES AND PARSNIP . GF

HERB CRUMBED PORK CUTLET WITH BURNT APPLE SAUCE AND BRAISED CHICORYBRAISED LAMB SHOULDER WITH EGGPLANT AND TOMATO JAM

WAGYU BEEF CHEEKS WITH CHILLI, CORIANDER AND CRISPY ESHALLOTSHOUSE MADE ORECCHIETTE WITH POTATO, PEAS AND PESTO . VEGAN

ROASTED POTATOES WITH TUSCAN HERBSBAKED WITLOF WITH PECORINO AND LEMON . GF . VEGPARSLEY, DIJON AND DUTCH CREAM MASH . GF . VEG

SHAVED CABBAGE AND YUZU PONZU DRESSING . GF . VEGCORN ON THE COB WITH SUMAC AND LIME ZEST BUTTER . GF . VEG

PROFITEROLES WITH THICK FIG CREAM . VEGSUMAC STRAWBERRIES AND CREAM WITH WHITE CHOCOLATE SPONGE AND UMESHU JELLY

VALRHONA CHOCOLATE PAVE WITH KAHLUA SYRUPYOGHURT SORBET WITH WATERMELON, BLUEBERRIES AND KAFFIR LIME

HEIRLOOM BRAEBURN APPLE GALETTE WITH HOUSE MISO CLOTTED CREAM

D a u g h t e r s F e a s t

D i n i n g

A M U S E B O U C H ESTRAWBERRY GAZPACHO, MEREDITH GOATS CURD

TARAMASALATA, BRICK PASTRY, YARRA VALLEY SALMON PEARLS

B R E A D + B U T T E RHOUSE SOURDOUGH SERVED WITH INDIVIDUAL MISO BUTTER

E N T R E EGOATS CHEESE AND FIG TART WITH PEDRO XIMENEZ . VEG

ORGANIC POACHED EGG, KALE CHIPS, ZUCCHINI FLOWERS PENCIL LEEKS . GF . DF . VEGSEARED TUNA STEAK WITH CONFIT OF FENNEL AND BLACK OLIVE TAPENADE

TRIO OF STEAMED PACIFIC OYSTERS WITH XO, VERMICELLI, GINGER AND SHALLOTGRILLED QUAIL WITH TURMERIC, LEMON AND SMOKED GARLIC

HIROMASA KINGFISH CARPACCIO, HORSERADISH, CURED EGG YOLK . DFGRASS-FED BEEF TARTARE WITH THAI FLAVOURS GF . DF

SPRING LAMB RACK WITH BLUEBERRIES WITH JUNIPER AND OLIVE . GF . DFSEARED SEA SCALLOPS, MINTED GNOCCHI AND TRUFFLE

SALAD OF CRISP SPICED PORK BELLY AND SQUID, WITH NOUC CHAM DRESSING . GF

M A I NHEIRLOOM WHITE POLENTA WITH PINE MUSHROOM RAGOUT AND PARSLEY PESTO

PUMPKIN, RICOTTA AND NETTLE ROTOLO WITH HAZELNUT AND RAISIN BEURRE NOISETTEBLACK ANGUS SIRLOIN WITH PARIS MASH AND ROSEMARY BUTTER

GRASS-FED BEEF STRIPLOIN, SALSA VERDE AND TUSCAN FRIED POTATOES . GF . DFROAST PORK BELLY WITH SEARED SCALLOPS, CAULIFLOWER PUREE AND MUSCOVADO DRESSING

MASTER STOCK BRAISED PORK BELLY, SIMMERED DAIKON, DUTCH CREAM PUREEBARBECUED OCEAN TROUT WITH CHRYSANTHEMUM AND SESAME . GF . PESCATARIAN

ROAST WILD BARRAMUNDI WITH CAULIFLOWER AND COUS COUSBARBECUED BAR COD, CRISP FRIED ARTICHOKES, BEANS AND GREEN GODDESS

CONFIT OCEAN TROUT, FENNEL RISOTTO AND WATERCRESS SAUCE . GFROASTED LAMB RUMP WITH FREEKEH AND CAPONATA . DF

GRILLED DUCK BREAST, BUCKWHEAT, GRILLED LEEKS, DASHI VINAIGRETTE . GF . DF

D E S S E R TDAUGHTERS TIRAMISU

BANANA AND CARAMEL FUDGE SOUFFLECARAMELISED PEAR WITH FILO PASTRY AND MACADAMIA PRALINE PARFAIT

WHITE CHOCOLATE AND YOGHURT GANACHE WITH BRAISED RHUBARB AND HONEYCOMB . GFRICOTTA PANNA COTTA, HAZELNUTS AND DARK CHOCOLATE . GF

PLUM SEMIFREDDO, MALFROY’S GOLD HONEY AND CINNAMON SABLEROSE SCENTED WATERMELON, GREEK YOGHURT, WHITE CHOCOLATE AND KAFFIR LIME . GF

COCONUT SORBET, MANGO AND PALM SUGAR CARAMEL . GF . DF

P E T I T F O U R SSALT CARAMEL TRUFFLES

GINGERNUT SANDWICH COOKIESCHOCOLATE ECLAIRS

OLD BAR LEMON TARTS

D i n i n g

S A V O U R Y

APPELLATION OYSTERS WITH WHITE BALSAMIC APPLE AND GINGER

SALTED COD BRANDADE AND POTATO CHIPS . GF . PESCATARIAN

TURMERIC AND COCONUT SPICED CAULIFLOWER FRITTERS . GF . VEGAN

KINGFISH SASHIMI TOSTADA WITH GREEN PAPAYA AND GUACAMOLE

SWEET POTATO AND WAGYU CROQUETTES WITH JAPANESE CURRY

PANKO CRUMBED SARDINES STUFFED WITH PECORINO

BRAISED DAIKON WITH SAIKYOU MISO . GF . VEGAN

GRILLED PORK BELLY AND SCALLION YAKITORI . GF

SHIITAKE, TOFU AND SENDAI MISO GYOZA

CRISP FRIED OYSTERS WITH TARAMA

BLACK PUDDING AND QUAIL EGG

GRILLED BABY CORN WITH LIME AND PARMESAN . GF . VEG

SUNG CHOI BAO OF SZECHUAN LAMB AND SMOKED EGGPLANT

KOREAN FRIED CHICKEN

LEMONGRASS BEEF TACO . GF

CRISP FRIED, SWEET AND SOUR PORK HOCK

TOASTED BRIOCHE, GOATS CURD, GRILLED HONEY PEAR & TRUFFLE . VEG

C a n a p e s

S U B S T A N T I A L

GRILLED TIGER PRAWNS WITH GREEN CURRY BUTTER

SCALLOPS IN THE SHELL WITH SHISO AND TAMARI BROWN BUTTER . GF

MABO TOFU AND TEMPEH RICE BOWL . GF . VEGAN

SALT AND PEPPER LAMB CUTLETS WITH FENNEL AND CUMIN SALT . GF

CRISP FRIED SNAPPER ON A SOFT POTATO BUN . PESCATARIAN

HOT GLAZED HAM ROLL WITH MUSTARD FRUITS

BEEF KATSU SANDWICH

SLOW COOKED PORK BELLY IN SHOYU, BLACK SUGAR & POTATO PUREE

D E S S E R T

VALRHONA, MUSCOVADO AND PEANUT COOKIES

AMBROSIA APPLE AND BLUEBERRY TURNOVERS

BABY GINGER AND KUROMITSU JELLIES

MATCHA AND WHITE CHOCOLATE TRUFFLES

HAZELNUT AND ORANGE BLOSSOM SHORTBREADS

PISTACHIO AND SOUR CHERRY NOUGAT

CARDAMON AND PISTACHIO BUTTER FUDGE

DURING COVID-19 RESTRICTIONS OUR COCKTAIL PARTIES ARE CATERED IN A SIT DOWN FORMAT FOR UP TO 32 GUESTS.

Y A K I T O R I B A RSKEWERS GRILLED OVER AUSTRALIAN IRON BARK WOOD

C H O O S E 6 D I S H E SCHICKEN WINGS WITH SEA SALT FLAKES

CHICKEN THIGH WITH SCALLIONSCHICKEN TENDERLOINS WITH UMEBOSHI

CHICKEN MEATBALL WITH EGG YOLK EMULSION

CHICKEN SKIN CRACKLING WITH ORIGINAL TERIYAKICHICKEN BREAST MEAT WITH ORGANIC BLACK VINEGAR

JUMBO TIGER PRAWNS WITH GARLIC BUTTERKUROBUTA PORK BELLY WITH SHICHIMI TOGARASHI

SHITAKE MUSHROOMS WITH MEYER LEMON . GF . DF . VEGAN . VEG

GRILLED BABY CORN WITH MISO RANCH . VEGEGGPLANT WITH LABNE . VEG

MACHA ICE CREAM SANDWICH . VEG

S M O K E B A RSLOW SMOKED WAGYU BRISKET, VEGAN BRAISED BLACK BEANS,

GUACAMOLE, TOMATILLO SALSA, SMOKED CHEDDAR, CULTURED CREAM AND BLUE CORN TORTILLA

Table Bars

S E A C U T E R I EASSORTED SASHIMI AND NIGIRI SUSHI, SYDNEY ROCK OYSTERS,

POACHED TIGER PRAWNS, SALMON GRAVLAXRYE CROSTINI, WASABI, SOY AND PICKLED GINGER

B U T C H E R S B A RSPIT ROASTED SUCKLING PIG

SERVED WITH BAHN MI CONDIMENTSVIET-STYLE BAGUETTES, ORGANIC CHICKEN LIVER PATE, CHICKEN FAT

MAYO, PICKLED CARROT AND DAIKON,CORIANDER, SPRING ONIONS AND CHILLI

C H E E S E B A RCHEDDAR, MANCHEGO, TRIPLE BRIE, GORGONZOLA PICANTE,

HOUSE MADE WHOLE WHEAT SOURDOUGH WITH MISO BUTTER, CRACKERS, FRESH AND DRIED FRUITS,

SMOKED ALMONDS AND SEASONAL BERRIES

D E S S E R T B A RPAVLOVA WITH SUMMER BERRIES AND MASCARPONE

BURNT BASQUE CHEESECAKEWHITE CHOCOLATE AND COCONUT TRUFFLES

VALRHONA CHOCOLATE CAKESFRESH FRUITS AND BERRIES DIPPED IN WHITE CHOC

S P A R K L I N G W I N E & C H A M P A G N ECLOVER HILL TASMANIAN CUVEE, TASMANIA $ 70JOSEF CHROMY SPARKLING CUVEE, TASMANIA $ 60PIPER-HEIDSIECK CUVEE BRUT, FRANCE $120VERVE CLICQUOT BRUT, FRANCE $115 MOET & CHANDON BRUT, FRANCE $120BILLECART SALMON BRUT RESERVE, FRANCE $130CHARLES HEIDSIECK BRUT RESERVE NV, FRANCE $150RUINART CHAMPAGNE BLANC DE BLANCS, FRANCE $190

W H I T E W I N E & R O S EOAKRIDGE OVER THE SHOULDER CHARDONNAY, YARRA VALLEY $ 48THE LANE BLOCK 1A CHARDONNAY, ADELAIDE HILLS $ 40SANTI SORTESELE PINOT GRIGIO, VENEZIE, ITALY $ 42OAKRIDGE ‘OVER THE SHOULDER’ PINOT GRIGIO, YARRA VALLEY $ 48ARA SINGLE ESTATE SAUVIGNON BLANC, MARLBOROUGH NZ $ 36GIESEN SMALL BATCH SAUVIGNON BLANC, MARLBOROUGH NZ $ 49PEDESTAL SEMILLON SAUVIGNON BLANC, MARGARET RIVER $ 46LUNA ROSA ROSE, ORANGE $ 44PIKES TRADITIONALE RIESLING, CLARE VALLEY $ 55ROBERT OATLEY SIGNATURE SERIES RIESLING, WA $ 46

R E D W I N EPHILIP SHAW WIREWALKER PINOT NOIR, ORANGE $ 48OAKRIDGE OVER THE SHOULDER PINOT NOIR, YARRA VALLEY $ 48GEMTREE BLOODSTONE SHIRAZ, MCLAREN VALE SA VEGAN $ 46RYMILL THE YEARLING CABERNET SAUVIGNON, COONAWARRA $ 35OAKRIDGE OVER SHOULDER CABERNET MERLOT, YARRA VALLEY $ 48BREMERTON CABERNET, SHIRAZ, MALBEC, MERLOT, SA $ 39PIKES THE ASSEMBLAGE SHIRAZ, MOURVEDRE, GRENACHE, SA $ 44APOSTROPHE POSSESSIVE REDS SHIRAZ, GRENACHE , MATARO, WA $ 35

LOVEDALE WINES $34 PER BOTTLEWILDFLOWER WINES $44 PER BOTTLE

H E R M I T S C O C K T A I L SSTUCK IN THE MED : GIN + TONIC, ROSEMARY SALT $18SPICED PEAR + VANILLA BEAN MARGARITA $18BUTCHERS SIDECAR $18SALT CARAMEL ESPRESSO MARTINI $18LYCHEE BLOSSOM MARTINI $18DAUGHTERS AFFOGATO $18MANGO TANGO MOCKTAIL $14

B E E RPERONI $ 9CORONA $ 9GREAT NORTHERN LAGER $ 8CROWN LAGER $ 7GARAGE PROJECT CHAMPAGNE PILSNER $10BJAMES OAGS LIGHT $ 6

S P I R I T S W I T H M I X E R S BOTTOM SHELF $10TOP SHELF $15

S O F T D R I N K SLEMON, LIME + BITTERS $ 5COKE, DIET COKE + LEMONADE $ 4SPARKLING MINERAL WATER $ 4HOUSE BLEND JUICE $ 5

C O F F E E + T E ANESPRESSO COFFEE $ 4BLACK AND HERBAL TEAS $ 4

H e r m i t s R e t r e a tB A R

L O V E D A L E1 SPARKLING, 1 WHITE + 1 RED + 1 BEER

201 WINES SEMILLON SPARKLING WINE, LOVEDALE HUNTER VALLEY201 WINES SEMILLON SAUVIGNON BLANC, LOVEDALE HUNTER VALLEY

201 WINES SEMILLON SEMILLON, LOVEDALE HUNTER VALLEY

201 WINES SEMILLON CHAMBOURCIN, LOVEDALE HUNTER VALLEY201 WINES DURIF, LOVEDALE HUNTER VALLEY

PERONI + JAMES BOAGS LIGHTSPARKLING AND STILL WATER + COKE + DIET COKE + LEMONADE + LEMON, LIME & BITTERS

2 HOUR 3 HOUR 4 HOUR 5 HOUR

$20 $30 $40 $50

W I L D F L O W E R1 SPARKLING, 1 WHITES + 1 RED + 1 ROSE + 2 BEERS

NV WILDFLOWER BRUT CUVEE, WESTERN AUSTRALIA2018 WILDFLOWER SAUVIGNON BLANC, WESTERN AUSTRALIA ‘KANGAROO PAW’

2019 WILDFLOWER PINOT GRIGIO, WESTERN AUSTRALIA ‘SMOKE BUSH’2018 WILDFLOWER CHARDONNAY, WESTERN AUSTRALIA ‘FLAME PEA’

2019 WILDFLOWER ROSE, WESTERN AUSTRALIA ‘FEATHER FLOWER’

2018 WILDFLOWER CABERNET SAUVIGNON, WESTERN AUSTRALIA ‘STURTS DESERT PEA’2018 WILDFLOWER SHIRAZ, WESTERN AUSTRALIA ‘BROWN BORONIA’

GREAT NORTHERN SUPER CRISP LAGER + PERONI + JAMES BOAGS LIGHTSPARKLING AND STILL WATER + COKE + DIET COKE + LEMONADE + LEMON, LIME & BITTERS

2 HOUR 3 HOUR 4 HOUR 5 HOUR

$30 $40 $50 $60

H e r m i t s R e t r e a tB E V E R A G E PA C K A G E S

F U L L D A Y

NESPRESSO COFFEE, BLACK + HERBAL TEASLEMON, LIME & BITTERS + SPARKLING AND STILL WATER

CHOOSE 3 MORNING TEA AND AFTERNOON TEA ITEMSCHOOSE 5 DAUGHTERS FEAST LUNCH DISHES

TABLE NIBBLES + WATERBEST IN SEASON FRESH FLOWERS AND FOLIAGES

PROJECTOR + SCREEN

H A L F D A Y

NESPRESSO COFFEE, BLACK + HERBAL TEASLEMON, LIME & BITTERS + SPARKLING AND STILL WATERCHOOSE 3 MORNING TEA OR AFTERNOON TEA ITEMS

CHOOSE 5 DAUGHTERS FEAST LUNCH DISHESTABLE NIBBLES + WATER

BEST IN SEASON FRESH FLOWERS AND FOLIAGESPROJECTOR + SCREEN

U P G R A D E S

FOOD BAR $25WILDFLOWER BEVERAGE PACKAGE $5

HERMITS COCKTAIL $18SUBSTANTIAL CANAPE $8

SPEAKER FLOWER BOUQUET GIFT $100DELEGATE GIFT FLOWER POSY $25

C o n f e r e n c i n g

F U L L D A Y + C O C K T A I L P A R T Y




PROJECTOR + SCREEN

4 CANAPES + 1 HOUR LOVEDALE BEVERAGE PACKAGE

F U L L D A Y + D I N N E R P A R T Y




PROJECTOR + SCREEN

2 COURSE SET DINNER + 2 HOUR LOVEDALE BEVERAGE PACKAGE

C A P A C I T Y

2 LONG TABLES 50 DELEGATESTHEATRE STYLE 50 DELEGATES

U-SHAPE 27 DELEGATES

C O L L E C T I O N

M O R N I N G + A F T E R N O O N T E APEA, MINT AND RICOTTA FRITTATA . GF . VEG

CAMPBELL'S SUPERIOR MEATS IN WEST PYMBLE BACON QUICHESEA SALT CHOCOLATE FUDGE BROWNIE

GLAZED HAM, MUSTARD AND GRUYERE BAGUETTECHEESE AND TOMATILLO QUESADILLA

TUNA AND AVOCADO SUSHI ROLLKIM CHI AND CHEDDAR TOASTY

BLUEBERRY AND BRAN MUFFIN . VEGGIANDUJA FRIANDS . GF . VEG . VEGAN

AVOCADO AND CORIANDER TOASTY . VEG . VEGANPALEO GRANOLA WITH COCONUT YOGHURT . GF . DF. VEGAN

L U N C HINCLUDES HOUSE BAKED SOUR DOUGH WITH MISO BUTTER

SAUTÉED KALE WITH CHILLI . GFROCKET, AVOCADO AND CHERRY TOMATO . GF

NEW SEASON BEANS WITH ALMONDS AND CONFIT ESCHALOT . GFROASTED CAULIFLOWER AND QUINOA SALAD . GF

POACHED CHICKEN, PICKLED CELERY + CANDIED WALNUT SALAD . GFGRASS FED BEEF SIRLOIN WITH CHIMICHURRI . GF

SLOW ROASTED LAMB SHOULDER WITH CHERMOULA SPICE . GFCRISP FRIED SNAPPER FILLET WITH ROASTED GARLIC AIOLI

ROASTED ORGANIC CHICKEN WITH OREGANO AND LEMON . GFCOUS COUS WITH APRICOTS AND ALMONDSBASMATI RICE WITH CASHEWS AND PEAS . GF

ROAST POTATOES WITH PAPRIKA SALT . GFKUMARA WITH CAPER, PARSLEY AND PRESERVED LEMON . GF

EGGPLANT CAPONATA . VEG

B E V E R A G E

NESPRESSO COFFEE, BLACK + HERBAL TEAS, LEMON, LIME & BITTERS, SPARKING AND STILL WATER

C o n f e r e n c i n g

C H O O S E 2 F L A V O U R S

HUMMINGBIRD ‘SPICED PINEAPPLE’

WHITE CHOCOLATE

DARK CHOCOLATE MUD

HEIRLOOM CARROT

SALT CARAMEL

RED VELVET

COCONUT

BANANA CREAM CHEESE

ALMOND PRALINE

TRADITIONAL FRUIT AND BERRY

ORANGE AND POPPY SEED

OLD BAR LEMON AND VANILLA

OUR CAKES ARE FILLED WITH OUR HOUSE MADE SOUR CHERRY JAM,

ICED IN BUTTER CREAM OR CREAM CHEESE, TOPPED WITH FRESH FLOWERS

SEASONAL FRUITS, AND DUSTED IN GLITTER

C a k e s

11-15 ALEXANDER STREET, CROWS NEST NSW 2065

(02) 9439 0045

[email protected]

W W W . B U T C H E R S D A U G H T E R . C O M . A U

C o n t a c t

events .parties . weddings · 2020-07-07 · weddings. house speciality communal dining experience...

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