The Butchers Bench

The Butchers Bench at Novotel Glen Waverley unveils a new menu featuring a wide selection of the regions finest quality meats and seasonal Victorian produce.      
 
Under the guidance of Executive Chef Ross Chapman, the kitchen is in safe hands. Originally from the UK, Chapman has worked at a number of Michelin Star restaurants led by high profile chefs such as Gary Rhodes, Phil Vickery and Robert Clayton. After moving to Perth in 1999 he worked for the Duxton Hotel and Ascot Racecourse where he was appointed his first Head Chef role at the age of 25.  Ross spent three years in the Maldives running a 5-star resort with multiple restaurants before returning to Australia as Executive Chef of Novotel Glen Waverley.  

Chapman's wealth of knowledge and passion for Melbourne food scene translates into a rustic Australian paddock to plate menu which features signature grill dishes including a 400gm flank steak with Chimichurri, a 300gm MSA rib eye on the bone and a Surf & Turf New York steak with grilled garlic prawns and crispy soft shell crab.  All are served with a variety of homemade sauces and sides including heirloom baby carrots and steak chips.  There is also a selection of lighter mains such as Miso marinated salmon with pea puree and zucchini threads or green tea smoked duck breast with roasted baby beets, hazelnut crumb and a raspberry glaze. 

Dessert time at Butchers Bench is particularly memorable. We fell in love with the Frozen chocolate truffle with warm coffee liqueur sauce. This is one for the chocolate lovers - decadent, rich and truly gratifying. For something a little left of centre, the deconstructed summer berry tart is a must. Think a beautiful amalgamation of shortbread crumb, creamy vanilla bean custard, berries and moreish vanilla bourbon ice cream. Just. Yum!
and mint coulis

Location: 285 Springvale Road, Glen Waverley
Phone: 03 8561 2345,
Link: www.novotelglenwaverley.com.au