The restaurant, which already has 13 outlets in Sydney and Melbourne, is the latest addition to the 140 William Street precinct.
Marketing special projects spokeswoman Mona Ibrahim said the casual dining restaurant specialised in quality food, served fresh and cut to order.
�All meals are cooked with �real ingredients� to ensure our customers� well-being is taken care of,� Ibrahim said.
�All meats are free range, grass fed, antibiotic free and steroid free, with no binding agents, no salts or peppers, just pure meat.
�The dining experience offers you a relaxed and cosy atmosphere in a retro ambiance of the traditional �butcher shop�, celebrating the history and phenomena of our butchers and their passion and knowledge for meat and the people who enjoy eating it.�
The restaurant uses a unique chargrilling South African chefs� chargrilling technique called braaing that ensures there is a signature char or burn on the meat, while ribs are slow cooked for seven hours to ensure the meat is tender and falls off the bone.
�The pork ribs are cooked in a wet sauce environment, while the beef and lamb ribs are cooked in a dry environment (without sauce) to enhance the flavour of the produce,� Ibrahim said.
�Our burger patties have been researched intensely to find the most flavoursome balance of the right cuts of meat to produce all rounded full mouthed meaty flavour.
�The chicken is marinated for 24 hours with a signature lemon and herb marinade to offer guests a distinct flavour and experience.
�Our famous basting is a 40-year secret recipe that only few members in the company know how to make to ensure it remains an exclusive flavour and taste. The sauces are also unique to the brand. An example is �The Pink Sauce� we use in our burgers; it�s a family recipe that you cannot find or taste elsewhere.�