Butcher’s Block

An evening at Butcher’s Block begins with a whisper of smoke and heat. It is followed by a proud introduction to the primal theatre of wood and flame, where the open kitchen commands attention until the first expertly prepared dishes arrive. For the new or undecided, the Imua tasting menu—bold yet refined in conception—offers a glimpse into the restaurant’s star offerings, such as the lomi lomi kambu-cured bigeye tuna and Blackmore Farms wagyu beef. Each bite leaves you wishing for the full portion. The standout is the huli-huli dry-aged duck: rich, smoky-sweet and subtly succulent, its firm bite a testament to the chef’s command of fire and flavour. Service is warm, confident and uniformly attentive, with a team fluent in both the menu and the unspoken rhythm of hospitality. Butcher’s Block is fire, finesse and quiet confidence—a dining experience whose warmth and flavours continue to smoulder long after the final bite.