This restaurant specializes in steak and prides itself in having the best cuts of aged meat, cooked to perfection. Starters include a steak tartar made from chopped fillet steak seasoned with capers, gherkins and herbs and served with crisp toasted bread. There is also a succulent sautéed prawn and tomato dish with a hint of chili, served with a 1000 island dipping sauce.
For mains, try the signature dish (and my favorite dish), the picanha steak; an 800g hunk of Beef cooked to your liking served with an accompaniment of hand cut potato chips, chimichurri sauce and a crisp house salad dressed in a deliciously balanced balsamic dressing (the owner shared the secret to his perfect dressing with me, a drizzle of honey to add a slight sweetness). This may be an obvious statement for some, but the picanha is recommended for sharing, but hey, no judgement here if you choose to devour it all on your own.
Also on the menu for mains is rib eye steak on the bone, fillet and sirloin. For those who don't want steak, there is also lamb and chicken to choose from as well.
For dessert, there are options of churros with dark chocolate sauce, ice cream, sorbet and caramel flan (crème caramel). I'd like me, your knees go weak at just the thought of dulche de leche on a menu, then you best try the crepes for dessert. Paper thin pancakes, drizzled with caramel sauce, served with dulce de leche ice cream - the only way to describe it is heavenly.
Drinks menu includes a selection of local wines ranging on prices, some sold by the glass as well. They even have local MCC available in 375ml bottles as well. There's a selection of spirits and soft drinks as well.
Service is relaxed yet efficient; the waiters know the menu and meat cuts well. They describe the specialty dishes on the menu and make recommendations on how you should have your meat prepared.
The restaurant has a dark and moody interior with wooden tables; dark walls and the artwork on the walls are sketches of animals that feature on the menu. The restaurant is double volume, with the seating on the ground floor on high chairs. Upstairs, there are booths as well as free standing tables. It can get rather warm upstairs from the heat rising up from the downstairs kitchen.
Beer and BBQ
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