After Service: Amber Doig, The Butler, Potts Point

Amber left Christchurch in New Zealand at the age of 17 to pursue cooking. She began working in a local Sydney cafe and worked her way up the hospo ladder being trained by James Viles and Jeff Campbell. Next was II Piave in Rozelle, where she was the sous chef to Vanessa Martin, the youngest owner-operator of a hatted restaurant at that time.

In 2015, Amber began working under superstar pastry prodigy turned dark lord of tacos, Alex Stupak, in New York City. Eventually Amber returned to Sydney to run the kitchen and food direction at The Butler. She’s constantly bringing her creative flair and exceptional food knowledge to the table and she’s here to share her thoughts on Sydney’s food scene.

The last guest has left the restaurant, where are you off to for a late night drink or snack?

“Depends on the mood and feel at the time. If I want something a bit on the bougie side I’ll head to Bopp and Tone for steak or seafood. If I’m after something quick and easy you can find me at Din Tai Fung, devouring dumplings by the bowl full. Otherwise Cho Cho San just down the road. That miso eggplant and their hibachi grilled prawns are on point.”

How’s the coffee in Sydney? Where should I go to get a good caffeine hit?

“I’m rather biassed in the areas I frequent but Melted Monster, The Grindhouse and Copo Cafe are my top three. Melted Monster is in Potts Point and the other two are in Drummoyne.”

What’s your favourite cafe for breakfast or brunch?

“Shuk, Bondi. Their shakshuka is amazing, so are their pastries and the coffee. Actually anything they sell there is a hit.”

If money was no object, where would you go for dinner and why?

“Hands down, Oncore by Clare Smyth, as her legend precedes her. Sydney is blessed to have her.”

After a long week, what’s your favourite place to unwind with a glass of wine or beer?

“Our terrace here at The Butler has the bomb view so here or Dulcie’s Kings Cross for the chill vibes.”

If you could eat anywhere in the world right now, where would it be?

“Funny you say that because I’d 100% be back in Aotearoa eating kaimoana (Seafood), or al pastor tacos in Mexico City.”

What are your favourite places to go food shopping here?

“Basically any Asian supermarket, Harris Farm Markets for what’s in season, Raineri’s deli in Five Dock or good old IGA Haberfield (Lamonica) for all things Italian.”

Awesome! I can’t wait to check out that deli next time I’m in Sydney. What about bakery recommendations?

“There’s a few. First, Drummoyne Bakehouse for the delicious apple shortcake and vanilla slice. Sonoma for sprouted sourdough and buttery almond croissants. Pasticceria Tamborrino for profiteroles, rum baba and ricotta doughnuts.”

And finally, what do you love about the food scene in Sydney?

“Its tenacity, the way it survives, the strength and love of the industry.”

Amber Doig’s After Service address book:

Bopp and Tone: 60 Carrington St, Sydney NSW 2000

Din Tai Fung: Shop 11.04, Level 1/644 George St, Sydney NSW 2000

Cho Cho San: 73 Macleay St, Potts Point NSW 2011

Melted Monster: 146 Victoria St, Potts Point NSW 2011

The Grindhouse: 5/52 Lyons Rd, Drummoyne NSW 2047

Copo cafe: 56 Formosa St, Drummoyne NSW 2047

Shuk Bondi: 2 Mitchell St, North Bondi NSW 2026

Oncore by Clare Smyth: Crown Sydney, Level 26/1 Barangaroo Ave, Barangaroo NSW 2000

The Butler: 123 Victoria Street, Potts Point NSW 2011

Dulcie’s Kings Cross: 44B Darlinghurst Rd, Potts Point NSW 2011

Harris Farm Markets: 121-125 Victoria Rd,
Drummoyne NSW 2047

Lamonica IGA: 155 Ramsay Street, Haberfield NSW 2045

Raineri’s Continental Delicatessen: 97 Great North Rd, Five Dock NSW 2046

Drummoyne Bakehouse: 150 Lyons Rd, Drummoyne NSW 2047

Sonoma: 32 Birmingham St, Alexandria NSW 2015

Pasticceria Tamborrino: 75 Great North Rd, Five Dock NSW 2046