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Industry

April 26, 2013

The Butcher’s Block

15 Redleaf Avenue, Wahroonga 2076
(02) 9487 8136

A smart café family has reinvented the old Wahroonga butcher’s shop into a hip new concept in the heart of this busy shopping precinct. Owners George and his son, Anthony, Karnasiotis have been involved in the hospitality industry for over 25 years. George started off in McMahons Point with a café deli on Blues Point Road. He then moved on to a café/restaurant in Roseberry, an espresso bar on Miller Street in North Sydney followed by a café/restaurant in Chatswood and another café/restaurant in North Ryde corporate area and finally, “Cafe Zivelli” in Lane Cove. Anthony, on the other hand, is undertaking his debut as a new café owner, although he has cut his teeth in his dad’s businesses from an early age. Such is the life in many good European hospitality families.

The Butcher’s Block is a cool take on a traditional old suburban butcher shop, which includes a themed fit out with lots of butchery paraphernalia including the staff uniforms, meat rails and a meat clever handle on the toilet door. The unique butcher shop customer service skills have also been transferred well, with a warm approach to this fun café business. The café has been packed since opening over a month ago, and many locals have made this space their home.

The food is amazing and is served up on slabs of seasoned timber, which fits the rustic theme. I had the perfect Eggs Benedict with soft poached eggs and creamy homemade hollandaise. The coffee also was well presented, and the team of baristas quickly put out perfect brews to the busy line up of eager patrons. The café has a nice outside courtyard that backs onto the main Wahroonga City Council parking lot with plenty of spaces available, making the café easy to get to. What I enjoyed was the fact that I can pull straight off the north coast freeway after a four hour drive and be sipping a coffee within minutes – a welcome start to my frequent Sydney visits. The Butcher’s Block has a definite easy feel about it and has some unique features, such as a workable herb farm built into the back deck verandah walls and large communal tables for business or family reunions.

It’s nice to see Sydney café owners investing in some interesting concepts like The Butcher’s Block.

I think this style of café is the future of Sydney hospitality; I look forward to what lies ahead in the next decade of café development.





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