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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