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Posh restaurant, Marble in Rosebank, was barely open when I paid a visit. It was love at first sight. Their open fire cooking is unique and adds a traditional sense to upmarket eating. Now they're in the process to launch a butchery, and I can't wait to get my hands on their offerings.
Back to the drawing board, Chef David Higgs and Gary Kyriacou have started the next phase of their Marble journey. The Butchery by Marble is set to open in July and will sell cuts of meat enjoyed at South Africa’s flagship live-fire restaurant and other décor items curated by interior designer, Irene Kyriacou.
It’s official, the “The Butchery by Marble” is finally under construction and is set to open its doors to a growing contingent of meat-enthusiasts in July this year.
Modeled along the lines of Victor Churchills in Sydney – essentially the jewelry shop of butchers, The Butchery will be a space for all meats 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 Chef David Higgs. “We also want to be able to support specialty offerings, such as the 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 also get guidance on how to best 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 to best 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 handle knives… anything you might need to make your dinner party different and special,” Irene explains.
The Butchery will have ten 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 our same focus on quality and consistency,” says Gary Kyriacou, co-owner at Marble.
The Butchery will be located the ground floor of Trumpet on Keyes, 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.
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