The focus is on steak done well and it’s a reputation they established at their first restaurant on Florida Road, which opened in 1999. This location is no different, with wet and dry aged steak the hero of the menu, in various iterations that will have carnivores salivating.
The prime cut ages are displayed on boards on the wall and your server will also happily make suggestions on what the butcher recommends. Choose your cut, side and a sauce and enjoy a steak at its simple best. A ribeye steak cooked medium rare served with chips and a Madagascan pepper sauce was heavenly, my knife slicing through the steak as if it were butter. Special cuts such as the tomahawk are featured as specials and are cut to your liking when ordering.
More intricate dishes are listed under the ‘Lazzies Legendary’ section on the menu and include an ‘eat-before-you-die’ sliced avo and Dijon mustard topped prime sirloin, with a creamy sauce that will leave you wanting to lick the plate, as well as an ‘old school is cool’ côte de bœuf, decadently topped with roasted marrow bones, which have been grilled under the salamander with pesto.
The menu includes salads and a variety of tempting starters, which on their own are perfectly adequate meals, but it’s dishes like the impressive fillet espetada, which arrives at your table skewered and hooked, or the California strip sirloin topped with crispy bacon, herb cream sauce and grated cheddar, which make this menu a tough one to choose from, because it all sounds delicious. As if knowing the quandary their customers might be in, there’s a combo section, which pairs up the most popular cuts with either chicken, ribs, prawns or calamari – problem solved.
It’s great to see some interesting side dishes on their menu, instead of the run-of-the-mill chips, veggies or side salad. The creamy spinach is outstanding, as are the Butcher Boys chips – chunky French fries tossed in olive oil, garlic and parsley.
Finish off your meal with a South African favourite - their apple malva is a rich slab of baked pudding, drizzled with bourbon and butterscotch sauce and fresh cream. The young at heat will love that they also serve an array of delicious Mozart ice cream in chocolate sugar cones.
A well-considered wine list consisting of local vintage varietals is rounded off with French champagne, all stored at the optimum temperature in their wine cellar.
Efficient and friendly, this is a well-organised team led by strong management.
Large picture windows let in lots of natural light and frame the passing scene of this busy Umhlanga corner. The space is modern industrial with the open kitchen and butchery counter visible on one side and a wine cellar and bar separating an enclosed verandah on the other.
A hearty meal with friends before hitting the Umhlanga strip, or date night – they have a special menu for two on Thursday nights.
Eat Out critics dine anonymously and pay for their meals in full. Read our editorial policy here.
No bones about it, you come here to eat meat. We’re talking six hundred grams of prime rib or a great big juicy T-bone cooked to perfection for those in hungry-as-a-hunter, carnivore mode.
This lively eatery arrived in Umhlanga with a reputation preceeding it, thanks to the long-time popularity of its Florida Road, counterpart. The drawcard here are the big tables that encourage large parties and long festive evenings.
The menu caters appropriately with several platter options perfect for sharing. The starter platter includes their delectable version of buffalo wings, their acclaimed boerie bites, a sampling of their light and tasty pan-braised chicken livers livened with chorizo sausage, other meaty bits – and for the vegetarian, their delicately chewy flash-fried haloumi cheese strips that come with a light lemon butter sauce.
Talking of vegetarians, Butcher Boys (and founding owners) Alan “Laz” Lazarus and Derryck Myers have been in the business long enough to know better than to ignore them. While “the boys” pride themselves on their perfectly wet or dry aged meat (depending on the cut), vegetarian options dot the menu. The provolone cheese and vegetable stack makes for a well-presented and tasty starter or main course (there are two size options). And there is a salad section.
But mostly, as the name suggests, you come here for the meat. Gourmet burgers (including one with chicken and one with lamb), choice game cuts (availability dependent) or their slow-roasted legendary lamb shank. Else there’s the 400g of sticky, chewy, fall-off-the-bone, finger-licking beef or pork spare ribs. Smaller appetites might like to bite into 200g of tender fillet. Or from the starter menu and irrisistible: the rich, melt-in-the-mouth roasted marrow bones served with crostini.
For afters, the melting chocolate lava pud with vanilla ice cream and the apple malva pud served with a bourbon and butterscotch sauce and fresh cream are stand-outs.
The wine list features a good range of South African varietals including many tried and trusted standards, with prices to suit all pockets. There’s a craft beer selection.
Helpful, informed, professional. Never intrusive.
An inviting upscale man-cave. There’s a designer bar that’s both a design feature and an attractive place to linger.
Ask about their “boys night” Wednesday and “date night” Thursday specials. For the under 13 set, there’s a “Little Butchers’” menu.
Eat Out critics dine unannounced and pay for their meals in full. Read our full editorial policy here.