Alan Pick’s mother, Fay, was South Africa’s first woman butcher. In the 1940’s, she married Dave and in 1948 Alan Pick was born. The family operated Kalk Bay Butchery. After an illustrious career in the restaurant business, Alan identified the site for The Butcher Shop & Grill at Sandton Square in 1994. The innovative walk-up butchery, where customers can walk up to the counter and select their own cut of meat carries the Pick legacy in both Johannesburg and Cape Town.
A friend selected the creamiest chicken liver starter and I immediately felt order envy. Another ordered a game carpaccio starter that was stylishly presented and tasted delicious. The lunch menu offers a series of dishes priced at R135 and below, one of which, the Lamb Pita was so fragrant that it reflected the freshness and quality of the meat. The piece de resistance were the pork chops in black pepper, perfectly grilled, unimaginably succulent. For dessert, a South African favourite, malva pudding dances to-to-toe with Eastern-European and Middle-Eastern, halva ice-cream.
The wine list is extensive, there are two wine cellars on site, as well as access to a selection of exclusive Cape Winemakers Guild auction wines. Delaire Graff Shiraz 2016 paired perfectly with our meat, although a host of beers, coffee, whisky and non-alcoholic beverages are available.
Mouille Point’s prime promenade position receives generous sunlight. This warmth is matched by the hospitality of the team. From an invitation to select a wine in the cellar, or to easily cater to a table of eight and a friendly wave from the barman, service is a cut above.
The modern building can be quite intimidating, however, the Mouille Point promenade, crisp, white table cloths, hanging cuts of meat, plush seats and delicious food are all delightfully inviting.
A cut of meat that feels as though it was selected with you in mind.
Eat Out critics dine anonymously and pay for their meals in full. Read our editorial policy here.
Obviously the name of the game here is meat. If it moos, oinks, bleats, or even clucks they have it. But, as this is Cape Town, there is a fabulous fish menu with some of the best in town right there, including Scottish salmon, langoustines, and flame-grilled Portuguese sardines.
Starters include superb steak tartare with cognac as an optional extra; steamed mussels in the shell with a heavenly white wine, cream and garlic sauce; very special lamb boerewors and lamb kidneys on a skewer; and baked camembert with a tart cranberry sauce. If you must have a salad there are ten from which to choose, including one with calamari and haloumi that is excellent.
Also available are fifteen different steak dishes done any way you would like them, with a great sauces and a starch. Or the serious carnivore can go for the kilogram of beef ribs, which are nice and sticky. Finish up with classic malva pudding or the excellent crème brûlée.
They have a spectacular wine list that includes some of the best the country has to offer, all chosen to enhance the food they serve.
Friendly, knowledgeable and professional — for what more can one ask?
The large space is cleverly laid out with quiet corners, should you want them. The restaurant seems comfortable in its own skin. They know they are doing it right and it shows.
The on-site deli and butchery carries the best of the best for you to take home.
Eat Out critics dine unannounced and pay for their meals in full. Read our editorial policy here.