Easter is a time for ohana or ‘family’ in Hawai’ian, when loved ones gather over a feast to celebrate convivially in the occasion. Wood-fire glow, smoke, and flame, while the aromas of meats, seafood, vegetables, and herbs fill the air at Butcher’s Block; primed for a decadent Easter lunch bounteous in flavours and textures.
Contemporary wood-fire cooking meets Hawai’ian passion as helming Chef Jordan Keao showcases his heritage and way of life in his whole animal butchery and zero-waste philosophy. And on Easter, 31 March 2024, he wields the transformative heat of wood-fire to present a special course – Easter Leg of Lamb as part of the Easter IMUA Lunch Tasting Menu ($198++ per guest for six courses, $138++ per guest for tailored five-glass wine pairing), showcasing the restaurant’s signatures and seasonal dishes.
At Butcher’s Block, lamb from Margaret River, Australia is sourced whole and butchered down so every part is prepared differently for various dishes, and to commemorate the significance of Easter, Chef Jordan has chosen the leg for this Easter Leg of Lamb special. Buttermilk brined for 48 hours, then slow-roasted through ambient heat over wood-fire, the lamb leg is carved and plated with grilled English peas; radish with the tops from Butcher’s Block’s very own local farm; and lamb jus made from lamb bones, trimmings, and port wine.