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Butchers Diner is a late-night meat-storage, cafe and takeaway spot.

If you find yourself in the CBD after a night out, hankering for $5 worth of saturated fat and regret at three o’clock in the morning, keep moving. If it’s a blood-sausage and devilled-egg hamburger you’re after, look no further.

Red and grey tile floors and a long, curving orange bench are a play on the American diner. Further in you’ll find rows of premium beef stored in a large meat cabinet.

Con Christopoulos acquired the space initially as a boning room for his in-house butcher, Simon Poole, who oversees meat across Christopoulos’s other restaurants, which include French Saloon , Neapoli and The European around the corner. The concept evolved from there.

The menu includes milk-bun burgers; Coney Island chilli dogs; charcoal-grilled creole salmon cutlets; Greek pork skewers with crusty bread rolls; and yakitori-style ox tongue, gizzards, livers and duck hearts.

Upstairs is a rustic, slightly regal second-level dining room and function space. It has a high, assorted-timber ceiling overhead; and an antique floral stained-glass doorway that leads out onto a small roof-top courtyard.

The breakfast menu includes an egg burger with bacon, or pretend you’re in New York with a filter coffee and a cinnamon and caramel scroll. Or you might just opt for a $2.20 dim sim.