Catering to carnivores, this new branch located next to the Holiday Inn Express in Umhlanga make choice cuts the hero of their menu, with various iterations of flame grilled beef, wet-aged for a minimum of 21 days. Pick your cut and top with your selection of sauce, or go with the butcher’s recommendations and try one of their signature dishes.
A starter of camembert served with roasted almonds, rocket and cranberry sauce is oozy and delicious on melba toast, and panko-crumbed prawns are delicate and crisp, dipped in sweet chilli sauce. Other starter dishes include chicken livers (pan-fried in onion, garlic, lemon, peri-peri and Napoli sauce), garlic and herb or Roquefort snails, boerewors skewers, or grilled calamari.
The rib-eye steak served with bordelaise and bone marrow sauce is tasty and the pork ribs are tender and meaty, slathered in sticky barbeque sauce. Seafood options include lightly flour-dusted kingklip in lemon-and-herb butter, grilled calamari tubes, butterflied prawns and line fish, when available.
The offering is rounded out by crumbed chicken schnitzels, flame-grilled flatties, ostrich with cranberry-and-port jus, oxtail simmered in pinotage, plum tomatoes, carrots, haricot beans and garlic, and lamb and pork chops. Various combos will keep those wanting the best of both worlds happy.
Desserts are decadent, with the likes of deep-fried Oreo cookies, served with ice cream, a chocolate volcano (soufflé), or malva pudding to satisfy a sweet tooth, as well as milkshakes.
A good selection of South African wines and MCCs are listed, with certain varietals available by the glass.
Friendly, but could be more attentive and consistent.
Sparsely decorated and located in quite a cavernous room, the restaurant lacks warmth, despite the addition of wooden bulkheads and room dividers. The location adjacent to a hotel means there are a few single diners, which adds to the lack of atmosphere, with not much conversation amongst patrons.
Book a table with great views towards Umhlanga.
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There are some retro starter options like prawn cocktail, deep fried camembert and escargot in a Roquefort sauce. But you can also expect boerewors served with a chakalaka sauce, panko prawns or triple cheese chilli poppers in a beer batter. Overlook salads as the kitchen focuses its expertise on meaty offerings. Steak (rump, fillet, sirloin, T-bone, prime rib and rib eye in various sized portions) is wet aged for 21 days and is best showcased simply in the house basting. Burgers offer some unusual toppings like the BBC – bacon, biltong and cheese (cheddar and mozzarella). Other carnivorous options include suitably sticky ribs and Karoo lamb shops done with rosemary, garlic and olive oil.
They offer an accessible local wine list in terms of wine descriptions, budget and palate. The compilation is a general crowd pleaser, although there is repetition of estates within white varieties.
The service is very well intentioned and hands-on management works the floor as hard as the waiters. The staff members are confident in menu knowledge and aim to please, but there can be glitches when the restaurant is busy.
As one might expect given the location, the diner demographic incorporates solitary business people and foreign tourists. Unlike so many grill houses, the interior is light and bright, as it is glass-fronted, and makes use of blonde wood, calabash inspired light fittings and low backed white leather chairs. Daytime dining can reward with sea views.
There are also some great milkshake options like salted caramel and Oreo.
Steaks – served generously basted – take pride of place on the menu. The menu includes the usual suspects in terms of cuts, along with an easy reference guide that indicates flavour profile and tenderness. As for other meaty offerings, you’ll also find Karoo lamb chops, ribs and oxtail. A smattering of poultry and seafood dishes and casual dining options like a hamburger or wors roll round out the choices. Go retro with side orders of garlic and cheese bread or beer-battered onion rings. Sweet offerings include time-honoured favourites like malva pudding and apple crumble, the rich decadence of a banana and ginger pudding, or and Amarula and chocolate crème brûlée.
The wine list is dominated by instantly recognisable names; the wine by the glass options will find wide appeal. Mainstream varietals are well represented and cost-conscious quaffers are catered for with some good quality offerings.
The front-of-house team and management are eager to please and waiters have a disarming, casual charm which belies the prompt service.
Blonde wood is partnered with exposed brick, off-white leather and Nguni skins and artwork to create a clean and contemporary look. The glass front makes for a space drenched in natural light and offers a 180-degree sea view.
Book an outside table for daytime dining and enjoy the glorious views.