braised lamb, salsa macha, pumpkin seed picada

House cured Lonza made with Linton Pasture Pork

RESTAURANT BUTCHER AND CATERING

Welcome to Fat Rabbit. What's in the name you ask? We don't really know, other than the fact that it has a good ring to it.

A butcher shop inside of a restaurant? Or a restaurant inside of a butcher shop?

We're not a Spanish restaurant but our menu is Tapas forward. In our spare time we like to build fires and cook food over wood, you can hire us to do that. We make all of our own charcuterie in house, and we're determined to get better at that everyday. How do two concepts operate together in harmony? We don't really know yet, but we will work on it ‘til it's seamless. One thing we do know, all of the meat served & sold between these walls is derived from whole animals butchered in house, sourced from happy places.

Restaurant - With a focus on small shareable plates & rotating menus, we like to showcase some of the lesser known cuts of meat.

RESERVE A TABLE

Butcher - With a focus on pastured whole animals, we are looking to bring back that sense of community that the butcher shops of old used to provide.

Catering - Inspired by the style of Argentinian Asados, we showcase the simplicity of ethically raised meat cooked over coals.

CATERING PACKAGE

“Porchetta” sausages flavoured with spices that scream roast dinner but in sausage form.

“FOOT THUMPING GOOD FOOD”
SHOP MERCH

RESTAURANT & BUTCHER

ZACH SMITH

With 20 years of culinary experience, chef Zach Smith has ran kitchens from Vancouver to Niagara. Most recently, Toronto’s Bar Raval and Matty Matheson’s Meat & Three in Fort Erie, Ontario.