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Established in New Zealand, Botswana Butchery has now landed in Sydney, Australia.

The Botswana Butchery restaurants offer sumptuous menus full of flavour and are consistently rated by visitors and locals as highly successful and popular restaurants. The reason why is three-fold – food, fit-out and service.

With the emphasis on fun, innovative dining, Botswana Butchery’s diverse menu is all about flavour and has a strong focus on fine cut meats and locally sourced foods. There are à la carte options to suit every palate and set menus available for groups of eight or more.

Our restaurants combines the best meat, seafood, wine and produce that Australia and New Zealand can offer.


Botswana Butchery's kitchens fall under the guidance of one the Australia's most celebrated Chefs, Angel Fernandez. 

Migrating from Chile in 1985, Angel Fernandez's style of cooking is strongly influenced by his Chilean heritage. He commenced his career in 1989 at Rockpool in George Street Sydney, as an apprentice under Neil Perry for 3.5 years. This was followed by a year at Rocket in Potts Point cooking their much-acclaimed modern Middle Eastern cuisine. At 25, Angel took up the position of Executive Chef at Catalina, which became a two hatted restaurant within the first two years of his 10-year tenure. Just as Angel was set to take up a new position in Moscow, Neil Perry came calling again and snapped him up as Senior Sous Chef for Rockpool Melbourne where he spent 2.5 years before opening up Rockpool Bar and Grill Sydney as

Head Chef.


In 2013 Angel co-opened Cipro Pizza al Taglio which quickly became a cult foodie favourite in Sydney. This was followed by another stint with Rockpool Group in 2014 when he was asked to head up the two hatted Rosetta at Crown in Melbourne.


2018 saw Angel move to New York as Culinary Director at Dante, where during his tenure the much-loved all-day bar/restaurant was awarded number 1 in the World’s 50 Best Bars awards in 2019.


Upon moving back to Melbourne, Angel was quickly secured as Culinary Director for Good Group Hospitality and our expanding portfolio of brands in Australia, which currently includes Botswana Butchery and White + Wong’s in Sydney and Melbourne.

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