After the unwavering success of Marble Restaurant in the heart of Rosebank, Johannesburg, Chef David Higgs and Gary Kyriacou have started the next phase of their culinary journey. The Butchery by Marble is finally under construction and is set to open doors to a growing contingent of meat-lovers in July this year.
Modelled along the lines of Victor Churchill in Sydney – essentially the jewellery shop of butcheries – The Butchery will be a space for all types of meat 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 Higgs. “We also want to be able to support specialty offerings, such as 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 not only be able to purchase the cuts of meat they enjoy at Marble restaurant, but can also receive guidance on how best to cook them at home.
“Our team of blockmen and chefs at The Butchery will ensure the meat is beautifully prepared and that our customers know how best to cook it,” Higgs says.
The Butchery will also feature an incredible retail section, curated by interior designer Irene Kyriacou. “There will be a range of handmade plates, glasses, linen, olive wood-handled knives… anything you might need to make your dinner party different and special,” she explains.
The Butchery will have 10 two-seater tables – perfect for customers to enjoy a glass of wine, a cup of coffee, a bowl of soup in winter, or meats and cheeses.
“Alongside sharing a brand, The Butchery by Marble will share the restaurant’s focus on quality and consistency,” says Gary Kyriacou.
The Butchery will be located on the ground floor of Trumpet on Keyes, in 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.