The Butcher's Block (Rosebank)

The menu is smartly designed and kept simple with choice cuts and toppings listed separately. There are side orders and starches to match, as well as interesting sauces like jalapeno, roast chilli and tomato, and honey mustard. Salads include a prawn and papaya option with red onion and celery, dressed with fresh lime and ginger.

A relatively comprehensive list with the likes of Vergelegen, Buitenverwachting, Boschendal, Nederburg, Porcupine Ridge and Graham Beck wines.

The staff are all well trained in the manner of big hotels; no request is too much trouble. They gladly prepared a vegetarian risotto (not on the menu) for a long-term guest who needed a change.

The restaurant interior is mercifully less nouveau riche and glitzy than the hotel foyer. The large chandeliers and wonderful old-school banquettes are given coherence by the neutral colour scheme.

The French would possibly cringe at the thought of crêpes served with ice cream, Bar One sauce and Kahlua, but what the heck – this is Joburg after all. (HF, October 2011)

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