At Haverick Meats, we supply some of Sydney’s most acclaimed restaurants, meaning we work alongside some of the most adventurous, creative, and talented chefs in the industry. We’re constantly in awe of the innovation and inspiration our partners bring to the culinary landscape.

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Three Blue Ducks

Since the beginning, we’ve been part of the growth of Three Blue Ducks, providing the very best free-range meats to complement their no fuss, simple, locally sourced menu.

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Three-Blue-Ducks
Catalina

Catalina

We’re proud to support another family-run business in Catalina Rose Bay. For years, we’ve worked closely with small scale producers to source the highest quality and most creative cuts to grace their fine dining menu.

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Chophouse Sydney

For over a decade, we’ve worked alongside Head Chef, Scott Kim, to fill his menu with the very best selection of grass and grain-fed, wagyu and dry-aged beef; all unique enough to make the most of his Montague Steakhouse Gas-Fired Broiler.

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Chophouse
Felix

Felix

Tucked away in the laneways of Sydney, Head Chef Nathan Johnson, has brought to life the ultimate quintessentially Parisian bistro. Since opening, we’ve supplied the restaurant with a range of meats suited to their French rotisserie.

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Whenever we need something, Haverick is spot on with standardising the items for our menu and can always accommodate exactly what we need. Even when we’ve forgotten to place an order for something, they’ve always made sure they delivered it straight to us. We couldn’t be happier with the service we’ve had with them, we’re just super impressed.

Mark Lebroy, Three Blue Ducks

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