Botswana Butchery is one of Good Group’s premium restaurant brands.

Located in the historic Ferry Building on Quay Street, Botswana Butchery is a steakhouse offering a classy setting. We offer an incomparable ocean view and a welcoming ambience, along with the finest meat cuts and dishes full of flavour. This dedication to bringing only the best ingredients to customers has helped grow the restaurant’s popularity and overall praise from many visitors.

As part of Good Group’s premium restaurant brands, Botswana Butchery is also in Queenstown. Discover why many people enjoy our unique cuisine and values.

International Expertise, Local Ingredients

Every ingredient, meat, and wine is carefully reviewed and selected to bring you original recipes with the best fresh products Central Otago has to offer. Furthermore, our menus are constantly evolving to bring unique flavours that will suit every palate.

More Than a Restaurant: A Fun Experience

Botswana Butchery is one of the best intimate date night restaurants with its plush mezzanine. But it can be more than that thanks to a welcoming bar offering cocktails in a more casual setting and a comfortable dining room.

You can come in for a romantic night with your family or enjoy a good steakhouse restaurant with friends. We can welcome over 155 people, and we can accommodate groups of eight or more with special sets that will leave no one hungry.

We aim to offer the best cuisine possible without being pompous. We call this fun dining! We strive to feature original menus that can play with your expectations through innovative ideas. We also welcome you warmly and ensure you have a wonderful time.

Experience Premium Fun Dining With Us Today!

If Botswana Butchery sounds like a good steakhouse restaurant you want to try, come and enjoy some fun dining with us. You can book a table online or give us a call to discover one of the top Auckland steakhouses.

Anton Leyland // Executive Chef

Anton’s extensive career started at the Hyatt Regency in Auckland, but he quickly moved on to work for award winning chef Michael James at MJ’s and at Euro before heading across the Tasman. He landed a job at Tetsuya under Martin Benn. Anton’s love of fusing culturally polarised cuisines was born when Tetsuya was on the forefront of melting haute French fine dining with Japanese simplicity and executional perfectionism.
Anton moved on to work for Gulf Air, which allowed him to experience the flavours of the world. After a stint as Area Manager at Bid Food, he landed the role of Head of Recipe Development at My Food Bag, one of NZ fastest growing companies.
Anton joined Good Group Hospitality in 2023, where he continues his success story as Executive Chef.
Renata Hitchcock // General Manager

Renata joined Botswana Butchery as General Manager in 2022 and has been a vital part of the Good Group Hospitality team since. She moved to New Zealand in 2019 and found her passion for the hospitality industry when she joined Cook Brothers Bars as a General Manager of La Zeppa.
Born and raised in a small town in the Czech Republic, she moved to Prague to study business law and management.
Renata has extensive experience in the Fashion Retail industry throughout Europe. She worked for Kenvelo, Skechers, Van Graaf and won the Most Successful New Business Award while working as Country Manager for Answer.
Renata is a true powerhouse and her positive nature mixed with her professionalism have made her an outstanding leader at Botswana Butchery. Renata speaks 3 languages and loves good food and wine.
Christianto Hadi // Head Chef

Originally from Jakarta, Indonesia, Christianto arrived in New Zealand in 2009, having recently graduated from the Satya Wacana University (Java) with a law degree.
While this was an achievement, he was proud of, it never quite felt like this was the path he was destined to lead.
‘Chris” got his first taste of restaurant life as a kitchen porter under the acclaimed chef Kate Fay of Cibo in 2009. After witnessing the fast-paced and exciting pressure of the kitchen, Chris had an epiphany and decided cooking was his future “path”
From there, Chris was hooked and decided to enroll in a professional cookery school.
Chris then spent the next 10 years working in the kitchens of some of Auckland's Best restaurants, including Cibo, Molten, Mikano, Chapel Bar & Bistro and Kermadec, alongside our now Executive Chef Anton Leyland.
After a short stint working in Sydney, Chris then returned to Auckland, taking up senior roles including Sous Chef at Ben Bayly’s “The Grounds” and then Head Chef of Tapestry at the Pullman Hotel.
Now, as Head Chef of Botswana Butchery, Chris brings 15+ years of vast experience to his role, pulling from a myriad of rich and flavorful styles.
His clean and modern approach to his cuisine is deep in flavour and yet beautifully simplistic.
Each dish is carefully curated and grounded in his deep understanding of seasonal ingredients and technique.
Chris is a true professional whose food is not only loved by our loyal customers but is also loved by the team he leads.
Kevin Tjiawi // Head Pastry Chef

With over a decade of experience in boutique patisseries and having worked in world-class luxury hotels, including Studio City Macau, Cordis Auckland by Langham, Hilton Auckland, and Intercontinental Auckland.
Kevin brings a deep understanding of high-end pastry production, luxury service standards, and the artistry required to consistently impress.
From intricate plated desserts to large-scale banquet creations, his focus is on flavour, finesse, and delivering a memorable guest experience through every dish.