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.
This has become a go-to spot in Mouille Point for all meat lovers. The food is fuss-free but always delicious, with the meat always the focus. Start with deliciously flavourful beef carpaccio, or try the baby grilled calamari for something from the sea. Mains simply have to be meaty: Select the cut and size from the menu, or choose your own piece of meat from the butcher counter. With so many cuts available, it makes the eating experience a little more exciting. The sirloin on the bone is perfectly cooked and seasoned well. The classic fillet is an intense and juicy choice, with a surprising amount of flavour. The monkeygland sauce is a mouthwatering retro addition. Sides include comforting options such as pumpkin, creamed spinach and onion rings.
The wine list is sure to please all wine drinkers with the massive and excellent choice. They even have their own label. Take a peek at the cellar to choose a bottle.
The experience begins from the moment that you are greeted at the front door by smiling, welcoming faces and it doesn’t waver throughout the dining experience. Service is attentive and precise.
A massive bull’s head adorns the bar area, and open butchery counters emphasise that this is a meat-eater’s heaven. With modern design and clean lines, the space is warm, thanks to the use of leather and good lighting.
For quality meat at excellent prices, their in-house butchery is hard to beat. It keeps restaurant hours, too, so it’s ideal for a last-minute braai purchase.
Eat Out critics dine anonymously and pay for their meals in full. Read our editorial policy here.
If a meaty meal is what you’re after, the fare served at this upmarket restaurant will hit the spot. With the flagship branch of this establishment having been an institution in Johannesburg for more than 20 years, it’s no surprise that Capetonian carnivores have sharpened their incisors! The menu boasts a smorgasbord of choice, from local cuts of beef, lamb and game, to Argentinian ribeye steaks and Kobe-style Australian Wagyu… On the seafood side, exemplary specimens have been sourced, such as Scottish salmon, Portuguese sardines and Mozambican tiger prawns (served with a peri-peri sauce). Choice starters include the sticky Chinese-style pork riblets. The smoked salmon or prawns with avocado and cocktail sauce are also popular or, for steakhouse traditionalists, try the garlicky garlic snails. For a steak as mains, you can choose from grain or grass-fed mature-aged cuts. Portions are generous and cooked to prescriptive standards (though the menu recommends nothing beyond medium) and there is an array of sauces and side dishes, including morogo (wild African spinach with spring onion) to choose from.
Proprietor Alan Pick prides himself on the extensive wine selection which includes both limited edition and specially selected varietals, many in a higher price bracket, but with some more affordable options too. There’s also a wide offering of spirits (including a great whisky list) as well as Cognacs, brandies and Port.
Service is slick; professional waiters are unobtrusive and very knowledgeable when it comes to the menu.
It’s clear that the sophisticated interior has been well considered to create a traditionally smart, yet quite contemporary feel. You won’t be able to miss the large Nguni cow displayed at the entrance, and a trip to the loo is worth it to giggle at the designations on the doors!
If you’d like to try your hand at being master of the grill, pop into the adjoining deli to take home reasonably priced cuts of meat, as well as other delicacies such as poussin and langoustines.
Eat OutCape carnivores watched with interest as The Butcher Shop and Grill’s slick new branch took shape on Beach Road. We visited Mouille Point’s newest steakhouse to put it through its paces.