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About Ronnie’s

The Ronnie’s Story

 

Matthew Butcher grew up watching his dad Ronnie cook in the family takeaway shop.  A country boy with a heart of gold and values to match, Ronnie loves to bring people together over a good meal and a few beers.  And it’s this simple but big-hearted philosophy that lives at the heart of what we do.

Famous in the Butcher family for the only pasta dish he ever makes, Ronnie’s approach to food is pervasive throughout the venue – delicious, hearty dishes designed to be shared.

You’re always welcome at Ronnie’s place.

About Matthew

Matthew Butcher is a culinary visionary and restaurateur, responsible for some of Australia’s most unique hospitality venues.

Butcher cut his teeth alongside some of the industry’s international heavyweights including Gordon Ramsay, Shannon Bennett and Ryan Clift.

He now splits his time between Sydney and Melbourne, heading up innovative restaurant & bar group ETO Collective.

Meet The Team

Ronnie’s is brought to you by some of Australian hospitality’s brightest talent. Headed up by our fearless leader and creative visionary Matthew Butcher (left) and supported by Head of Culinary Scott Eddington (middle), and Venue Manager Ben Fergus (right).

 

Scott Eddington

HEAD OF CULINARY

Scott built his kitchen chops in the UK, working for the legendary Nuno Mendes at progressive gastropub Bacchus before moving on to Viajante, and wrapping up life in London at cult restaurant Zuma. Back in Melbourne he turned his hand to some magic Mex at Mamasita before spending time running the culinary operations for Belle’s Hot Chicken. More recently he has made some noise at Automata and opening A1 canteen in Sydney before we got lucky and had him join our team. Not only can Scotty cook like an absolute demon but is probably the nicest, most level-headed chef ever to grace a kitchen. Pop your head over the pass and say hi…tell him we sent you!

Ben Fergus

VENUE MANAGER

Ben will probably be the first smiling face you see when you step inside Ronnie’s (but he won’t be the last – we’re a smiley bunch). He can also mix you a mean cocktail thanks to his time at Bar Americano, is our go-to guru for all things wine, and never compromises on his service standards, having managed venues such as Melbourne institution Spice Temple and Japanese-French fusion restaurant, Yugo. If he’s not working you will probably find him sitting on the terrace in the sun, Negroni in hand, like most civilized humans.

Book Now

Book a table for lunch or dinner, or just walk in and join us in the bar.