What is your cancelation policy?
We have a 48 hour cancelation policy. If you cancel within 48 hours, you will not be refunded.
What is your Covid-19 cancelation policy?
If guests cancel their class or catering due to Covid-19 symptoms, mandatory quarantine, or NSW government restrictions, we will do our best to re-schedule your experience. Refunds for cancelations less than 48 hours prior to your event (due to Covid-19) is at the discretion of The Bondi Butcher.
Are you a COVID SAFE business?
Yes. We are registered with the NSW government as a Covid-Safe business.
What health and safety practices does The Bondi Butcher employ?
Long before Covid-19 there were stringent hygiene practices in place for butchers, meat processing businesses and the likes. We implement all these hygiene practices at The Bondi Butcher to ensure the health and safety of our guests. These practices include (but are not limited to) regular hand washing, regular disinfecting surfaces, regular disinfecting equipment, proper refrigeration of meat, educating employees on best practices, following NSW government guidelines (such as mask wearing and other restrictions). If you have any specific questions about our Covid-Safe policies, please contact us.
What can I do to help keep The Bondi Butcher Covid-safe?
We ask guests to cancel or reschedule their booking if they have a cough, fever or runny nose. We also ask guests to maintain a 1.5m distance where possible, keep windows and doors open where possible, check in via QR code and maintain regular hand washing practices.
What areas do you service?
We service a wide area including: Sydney CBD, The Sutherland Shire, The Eastern Suburbs, The North Shore, The Northern Beaches, The Central Coast, The Hunter Valley and Newcastle. If you are outside our standard service area, please contact us – we will do our best to accommodate you.
What time will you arrive?
The Bondi Butcher arrives 30 minutes prior to your booking time to get set up.
What’s included in the experience?
All butchery experiences include a class, demonstration and a free cooler bag for each participant to take meat products home in. Meat products vary depending on the class selected.
How many people are allowed in each class?
Our classes are designed for 6 – 25 people. The steak favourites class operates on a minimum of 8 people due to the size of the forequarter of beef (we don’t like waste!)
Do we keep all of the meat?
Yes. Participants will divide the meat cuts between themselves at the conclusion of the class. If there are any off cuts left over that cannot be utilized by guests, The Bondi Butcher takes them to the mincer (not the bin!)
Do you hold insurance?