The Original Butchers Club: Introducing an All-New Menu Featuring The Big Beef Experience

When was the last time you rounded up the entire crew to enjoy a hearty meal together? The more the merrier, right? And this is especially true for The Butchers Club’s original initiative at its Secret Kitchen located in Tin Wan, Aberdeen.

The Butchers Club private dining room welcomes you and your flock of 10 or more friends to feast on its revamped menu, which, courtesy of Regional Executive Chef Tom Brimble and his team, marries old (or rather, aged) favourites with new flavours. And no doubt, Chef Brimble’s modernist techniques and Michelin-studded experience in the industry lend extra flair to the menu. Nowhere does a custom dry-aged steak as mean as The Butchers Club, so round up the troops and get ready to be blown away by the most indulgent 5-course dinner experience of your life.

Chef Brimble and his team have designed a menu to take you on a journey from the ocean, to land, and finally to heaven with Head Baker Nick Ratzlaff’s unbelievably rich desserts. Upon arrival, guests are presented with a glass of champagne and a little treasure chest containing delicate bite-size hors d’ouevres. Guests are then led to tour a special room where all of Butchers Club’s famed beef is stored and dry-aged (fun fact: each hunk of meat has been christened with a person’s name). Head back to the table to find a giant vat of jet-fresh seafood to share including Gin & Tonic oysters and lobster ceviche, which is followed by hot dishes of mussels and Chef Nick’s phenomenal pull-apart beer bread with bone marrow.

Then comes the torrent of all things beef. For your “Big Beef Experience” (rightly named), choose between the Dry-aged 300 Day Grain-fed Rangers Valley “Black Onyx” Rib Chop and Dry-aged USDA Certified Angus Prime Rib or Shortloin. Savor the beautifully tender meat with a simply dressed salad and signature triple-cooked duck fat fries. The big finale comes in the form of Chef Nick’s indulgent Key Lime Pie and New York Cheesecake – two classic desserts that never go out of style.

The rapidly-expanding Butchers Club franchise is dominating both locally and abroad – but its core philosophy stays staunchly the same. Its classic homey and personalized dining experience centered on high-quality dry-aged beef actually originated in this very private kitchen in Tin Wan, where Butchers Club first launched in April 2013. Considering how far the brand has come since then, it only makes sense to bring it back to where it all began - and with an epic new menu to boot.

With a requirement of minimum 10 and maximum 18 attendees, the menu is priced at HK$1,000 per person, meaning a minimum spend of HK$10,000 is required to book The Butchers Club Tin Wan Secret Kitchen. This does not include the rack of dry-aged beef and beverage package. A deposit must be made in the form of purchasing a rack of dry-aged beef, to be prepared for you at dinner. The price of Custom Dry-aged 300-day Grain-fed Rangers Valley “Black Onyx” Rib Chop is HK$650/kg and the others are priced at HK$400/kg.

For all enquiries email events@thebutchers.club or call (852) 2884-0768. 

And now, without further ado, the full menu is as follows:

Private Dining Menu
Includes a Magnum of Champagne & Parting Gift
Min. 10 People

HORS D’OUEVRES

House-made Wagyu Pastrami on a rye bagel
with house-made butter and onion jam

Caviar and Cured Coral Trout
on a potato blini with sour cream and dill

BUTCHERS CLUB’S FAMOUS SEAFOOD TROUGH

Freshly Shucked Oysters
served with cocktail sauce, mignonette, mango salsa and fresh lemons/limes

Nova Scotia Lobster Ceviche
with shaved fennel salad and burnt orange dressing

Smoked Alaskan King Grab and Avocado Salad
with crispy quinoa, confit tomato and olive oil emulsion

Farmed Australian Yellow Fin Tuna Poke
with toasted sesame, nori flakes and Sriracha aioli

Cured Oyster Shooters
with cucumber relish and Hendricks gin

SERVED PIPING HOT

Baked South Australian Mussels
with chorizo and fennel broth

Roasted Bone Marrow
with parsley and lemon salad and caramelized shallots

Nick’s Famous Bread
with dry-aged beef fat and dark ale

THE BIG BEEF EXPERIENCE

Custom Dry-aged 300 Day Grain Fed Rangers Valley “Black Onyx” Rib Chop
(+$200 per kg)

OR

Custom Dry-aged USDA Certified Angus Prime Rib or Shortloin

Trimmed and cut to your preference and char-grilled to perfection

Served with...

Signature triple-cooked duck fat fries

Butter lettuce and heirloom tomato salad with ranch dressing

Foie Gras Bearnaise sauce, Horseradish Spiked English Mustard,
Stilton Jus, Smoked Apple Ketchup

TO FINISH

Hand selected French Farmhouse Cheeses
with house chutney, grapes, and grilled baguette

Classic Key Lime Pie

New York-Style Cheesecake