Havana Grill is famous for its 28-day wet-aged free-range grass-fed beef from a farm outside Mooi River in KZN. Portion sizes are really hearty, so go hungry. Aside from the draw card of serious steak, the menu also caters for vegetarians and includes the chef’s best risottos, seafood, chicken and venison. The choices are delightfully eclectic and varied dishes are available so you should have no problem finding something that you like. The food is carefully presented, although sometimes not entirely beautiful. Regulars are kept interested by the numerous off-menu specials. A highlight was the wasabi ice-cream that accompanied the gravadlax.
There’s a semi-private bar section to enjoy drinks if you’re not sitting down to a meal. The wine list matches the menu in terms of range, with South African wines chosen to complement both the standard menu and the specials. Cocktails and soft drinks are also available.
All aspects of service, from booking to paying the bill, were professional and friendly. Our server was genuinely interested in our eating experience and, although not a gourmet expert as such, informative and helpful. The hosts took time to visit each table, which was a nice touch.
Décor is rustic, with Cuban design elements and white linen to lend smartness. There is a huge sea view and the seating is comfortable if you’re staying for a long meal. Havana Grill has a trendy feel and attracts a vibey crowd – the music was a little on the loud side – even though the servers are quite formal.
Havana Grill has its own humidor (a humidity-controlled room used to store, preserve and age cigars) with Cuban cigars and a view through the glass of the meat hung up to mature.