With kangaroo skin lamps and a table featuring cross-sections of animal shin bones, flag-waving sustainability advocate and whole animal butcher Feather and Bone opens on Friday in Waverley.
The butcher of choice for many of Sydney's A-list restaurants, Feather and Bone nabbed the former site of a pizzeria after an exhaustive search for digs in the area.
Co-owner Laura Dalrymple says the business, based in the inner-west, has always had strong support from the east, but the move nine years ago from Rozelle to Marrickville made it a less convenient destination for that customer base.
"Marrickville is a production facility, so it's slightly different. But there is a dry-aging cabinet [at Waverley]," she says.
Dalrymple stresses "being part of the community" is one of Feather and Bone's goals. To that end, the new store is more than just a butcher.
They'll also serve takeaway food, chef Hamish Pollitt punching out ready-to-eat meals such as lamb shank ragu and goat curry. There is a daily choice of a meat or vegetarian sandwich, as well as sausage rolls and organic chicken booster broth.
They will also run a regular program of events, tastings, group discussions and feature an occasional farmer in residence.
"There's a growing interest in what we do and the wider conversation about regenerative agriculture and sustainable consumption," Dalrymple says. It's a subject she and her partner Grant Hilliard discussed deeply in their 2020 cookbook The Ethical Omnivore. Now they want to spread the word.
With Grassland Poultry, Moorlands Lamb, Near River Pork and Burraduc Buffalo Dairy part of its program, Dalrymple says they visit every supplier at source. The new Waverley outlet is on busy acreage, but has a carpark behind the store.
Open Tue-Fri 9am-6pm, Sat 8am-5pm, Sun 10am-2pm.
270 Bronte Road, Waverley, featherandbone.com.au