Ray and Eelke love working with fine meat, and ensure that all the meat in their new butcher shop is cruelty-free. They have been experimenting for years to perfect their own range of charcuterie. In the bright kitchen behind the shop, chefs produce fresh and air-cured sausages, pates, professional cuts of meat and other delicacies for use in the restaurants and for public sale.
In keeping with Locavore’s nose-to-tail philosophy, customers can expect to see unusual items such as blood sausage and lamb carpaccio. The butcher shop will sell chicken, duck, air-cured Bali beef, Java lamb, rabbit and goat from Bali and pork from traditional black Bali pigs and also hybrid pigs whose meat is more appropriate for bacon. To enhance the charcuterie, the kitchen also makes and sells excellent pickles, preserves and jams.
Locavore lunch reservation
