Bar Copains Group to Open Sasi & Sons Butcher-Dining Room in 2027

The Goodies Hospitality will open Sasi & Sons in early 2027, a neighbourhood butcher and dining room on Macleay Street in Potts Point, Sydney — the group's second venue on the same strip and its sixth overall.

The group operates Bar Copains, Bessie's, Alma's, Vin Cenzo's and La Buvette, and is led by friends and co-owners Sali and Nathan Sasi and Morgan McGlone. Sasi & Sons will sit a short walk from La Buvette, the group's recently opened Parisian-inspired wine bar.

The concept is deliberately hybrid. The venue will operate as a full-service butcher with fresh cuts and whole-animal butchery, alongside ready-made meals, gourmet pantry goods and takeaway wine. Thursday through Saturday, the same space will open as a dining room, with a dinner menu built around the butcher counter.

What does this change for the Potts Point operator landscape?

It puts a five-brand hospitality group into retail butchery, a category most restaurant groups avoid because it splits labour, sourcing and counter service across two dayparts and two skill sets. The Goodies Hospitality is betting the opposite: that a butcher counter can feed a dinner menu, and that a wine bar customer base within walking distance can carry a retail-plus-dining format.

The retail offer is broad for the footprint. Alongside fresh cuts, the shop will stock:

• house-made meals
• a selection of provisions and kitchenware, from tinned seafood to steak knives
• bottles of wine to take home

That range positions Sasi & Sons between a specialty butcher, a deli and a bottle shop — three revenue streams in one lease.

Whole-animal butchery as the operating principle

Chef and co-owner Nathan Sasi said that since opening La Buvette, the group has enjoyed being part of the Potts Point neighbourhood, making another venue there a natural next step.

"We want Sasi & Sons to be the local butcher people drop into on the way home, whether it's for a steak, a bottle of wine or dinner sorted for the week," Sasi said.

He also framed the project in personal terms, and the sourcing model follows from it.

"My dad was a butcher, and he taught me about nose-to-tail long before I ever worked in a kitchen," Sasi said. "He used the whole animal and respected every part of it, and that way of thinking has stayed with me."

"Opening a butcher shop is my way of honouring my late dad and everything he taught me."

Nose-to-tail is not just a menu philosophy here — it is the procurement logic. Whole-animal purchasing shifts cost control from per-cut buying to yield management, where the butcher counter sells the premium cuts, the kitchen uses the rest, and the ready-made-meals case absorbs trim. It is the same waste-to-margin structure that underpins restaurant groups operating their own butchery, and the group's existing five venues give it a ready internal channel for any surplus.

Timeline and open questions

Sasi & Sons is slated to open in early 2027. The group has said further details — trading hours beyond the Thursday-to-Saturday dinner service, headcount, and the exact retail mix — will come closer to opening.

For now, the confirmed facts are these: a Macleay Street address, a 2027 debut, a butcher counter that doubles as a dining room three nights a week, and a five-venue operator adding a sixth concept within a few hundred metres of two of its existing sites.