A neighbourhood space to delight carnivores with highly creative food and a range of dining options under the one roof.
A spin-off from the butcher’s shop next door (hence the name), Nextdoor is a curious business: part high-end dining room with French linen napery and all the trimmings; part bar with high tables and stools where you can prop for a beer; and part eating bar around the kitchen.
The menu offers a small selection of adventurous and beautifully crafted starters, mains with a “butchery” focus and a few desserts and cheese
The delineation is not necessarily articulated, but at a table in the more formal dining room, the menu offers a small selection of adventurous and beautifully crafted starters, mains with a “butchery” focus and a few desserts and cheese. Starters, such as an artful, ostrich egg-like orb that opens to reveal squid “noodles” and white mushroom strands bound with bone-marrow emulsion – sublime flavours and really interesting textures – show great skill and creativity. Another of warmed raw tuna slices with bisque cream, green poblano and chicken-fat confit yolk follows suit.
Still, dishes at this price point – a fine, properly aged $79 piece of sirloin on the bone is pretty much naked until you consider clever sides, at $27 a pop – demand service with more charisma and greater explanation, from floor staff or kitchen. There’s adventure and skill here; when the parts form a complete whole, the place could shine.
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