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Hinterland Vleishandelaar

Hinterland Vleishandelaar
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Cost
R150 avg main meal
Ambience
Contemporary cool
Food
Bistro fare, Burgers, South African, Steak
Payment
Mastercard, Visa

Critic's review

Alida Ryder

Food
Hinterland is unapologetic about the fact they are all about meat. Lamb and beef are crowned king in this well-loved establishment in Pretoria’s leafy Hazelwood. To start, their carpaccio is truly delicious and very well prepared. They often have more than one option, with springbok and kudu being the most popular amongst diners. The marrow bones are equally popular and is served with toast, the perfect vehicle for the rich marrow.

However, most patrons skip starters altogether and go straight for the star of the show – the excellent steaks and lamb chops. Choose between Kalahari or Karoo lamb chops, prepared to your preference and simply served with your choice of starch, vegetables or salad. If you’re here for the steak, choose between fillet, t-bone, rump or sirloin (250g or 350g). The steak is cooked exactly to your preference and is, again, served simply with your choice of side dish. The choice of sauces are all excellent, should you choose to order one, with the bearnaise being the stand-out. Made in-house, it is buttery and the perfect accompaniment for the fillet steak.

They also offer a range of other meat-based dishes like lamb curry, beef stroganoff and both lamb and fillet skewers. Pescatarians can look forward to seared Norwegian salmon while vegetarians are catered for with a roasted vegetable plate and other salad options. The dessert selection is very small and uneventful; however, the crème brûlée is good and is definitely the favourite of regular patrons.

Drinks
The wine list is relatively small but the wines are well chosen and represent a selection of good wine estates. Expect a good range of Guardian Peak, Rust en Vrede and Stellenbosch Reserve wines as well as the very popular Donkiesbaai Pinot Noir (which is also available per glass). They offer a standard selection of beers (both craft and commercial) and liquor.

Service
Service is friendly and efficient. Staff are always close by to ensure your experience is pleasant. Food is served relatively quickly and tables are cleared promptly.

Ambience
The interior of the restaurant is beautiful and well-designed. The rich, red leather banquet seating and interesting light fixtures add to the old-school steakhouse meets modern-restaurant vibe.

And…
Buy some of the excellent quality meat to take home for your next braai or stock up on biltong and droëwors.

(September 2016)

Eat Out reviewers dine anonymously and pay for their meals in full. Click here to read our editorial policy.

  • Ambience
  • Service
  • Food
  • Alida Ryder

    Food
    Lamb and beef are crowned king in this well-loved establishment in Pretoria’s leafy Hazelwood.

    To start, the carpaccio is truly delicious and very well prepared. There’s often more than one option with springbok and kudu being the most popular amongst diners. The marrow bones are equally popular and are served with crisp toast, the perfect vehicle for the rich marrow.

    However, most patrons skip the starters altogether and go straight for the star of the show, the excellent steaks and lamb chops. Choose between Kalahari or Karoo lamb chops, prepared to your preference and simply served with your choice of starch, vegetables or salad. If you’re here for the steak, choose between fillet, T-bone, rump or sirloin (250g or 350g). The steak is cooked exactly to your preference and comes with your choice of side dish. Sauces are all excellent, should you choose to order one, with the béarnaise being the stand-out. Made in-house, it’s perfectly buttery accompaniment for the fillet steak.

    More meat-based dishes like lamb curry, beef stroganoff and lamb and fillet skewers also make an appearance. Pescetarians can look forward to seared Norwegian salmon while vegetarians might go for a roasted vegetable plate or other salad options. The dessert selection is very small and uneventful; the crème brûlée is good, definitely the favourite of regular patrons.

    Drinks
    The wine list is relatively small but the wines are well chosen and represent a selection of established estates. Expect a good range of Guardian Peak, Rust en Vrede and Stellenbosch Reserve wines as well as the very popular Donkiesbaai pinot noir (which is also available per glass). There’s a standard selection of beers, both craft and commercial, and liquor.

    Ambience
    The interior of the restaurant is beautiful and well designed. The rich, red leather banquette seating and interesting light fixtures add to the old-school steakhouse meets modern restaurant vibe.

    Service
    Service is friendly and efficient. Staff are always nearby to ensure that your meal is pleasant. Food is served relatively quickly and tables are cleared quickly.

    (July 2016)

  • Diane de Beer

    Food
    One of Tshwane’s most successful property developers, Louis van der Watt, and a Cape king winemaker (of Rust en Vrede), Jean Engelbrecht, together with third partner, Carel Chapman, opened Hinterland Vleishandelaar in the heart of Pretoria’s most densely populated foodie mecca. With the expertise of the Rust en Vrede kitchen behind them and the focus of the restaurant very specifically on meat, it’s understandable that when people talk about Hinterland, it’s going to be about the quality of beef and lamb. The menu, while nodding to vegetarians and pescetarians, is clear about its intentions. Meat is king, with beef steak and lamb the stars of this particular show. Some rave about the starter salad of blue cheese, pear and caramelised nuts, and the tempting marrowbones, while others dive straight into those main courses. If you want to veer a little off the straight and narrow, opt for the hamburger served with mature cheddar, bacon, caramelised onions and shoestring fries. The other meat choices include two kinds of lamb chops, the one from the Kalahari, the other from the Karoo, and the beef with options of fillet, rump, sirloin and T-bone. These can be ordered in either 250g or 350g portions. The meat is put through a stringent maturing process and then further hung to dry before it appears on a plate. Preferably you won’t be spoiling it with a sauce, although these are available. The portions are generous. The knife glides easily through the meat, the presentation is simple but attractive, and the accompanying vegetables simply prepared with a lick of butter. The meat is thickly cut, well-seasoned and done exactly according to expectations. Prices range from R95 for the gourmet burger and R120 for lamb chops to R120-R150 for the beef selection, depending on weight and cut. The small desserts selection features Pretoria’s top sweet priority, crème brûlée.

    Drinks
    Because of the Engelbrecht connection, his is the wine featured at the restaurant: Guardian Peak, Rust en Vrede, Stellenbosch Reserve; and the beautifully named Donkiesbaai, which is very popular in Pretoria. Prices for both meat and wine are kept to a minimum because of the direct line from farm to table.

    Service
    Attentive yet not overtly so, very friendly and well informed.

    Ambience
    While it’s set in a very commercial spot, Hinterland is isolated because of its placement in the far corner. The inside has been opened up to the outside, which is perfect in Pretoria’s amazing climate – especially on lush summer nights. Brown wood is the determining design element. There’s nothing fussy, their intent is clear and that is reflected in the design.

    And…
    Because meat is their business, they also have a butchery. Even when the butchery is officially closed, they will sell meat that doesn’t need further chopping or slicing at any time.

  • Diane de Beer

    One of Tshwane’s most successful property developers, Louis van der Watt, and a Cape king winemaker (of Rust en Vrede), Jean Engelbrecht, together with third partner, Carel Chapman, recently opened Hinterland in the heart of Pretoria’s most densely populated foodie mecca.

    “We own a Kalahari cattle and sheep farm together,” says Van der Watt about this partnership, explaining that this is a passion project rather than a financial venture for them. The group is hoping to open more around the country, with the first in the new Africa Mall just outside Joburg and the next Hinterland in Stellenbosch.

    Food
    With the expertise of the Rust en Vrede kitchen behind them and the focus of the restaurant very specifically on meat, it’s understandable that when people talk about Hinterland, it’s going to be about the quality of beef and lamb.

    The menu, while nodding to vegetarians and pescetarians, is clear about its intentions. Meat is king, with beef steak and lamb the stars of this particular show.

    Some rave about the starter salad of blue cheese, pear and caramelised nuts, and the tempting marrow bone, while others dive straight into those main courses.

    If you want to veer a little off the straight and narrow, opt for the hamburger served with mature cheddar, bacon, caramelised onions and shoe-string fries. The other meat choices include two kinds of lamb chops, the one from the Kalahari, the other from the Karoo, and the beef with options of fillet, rump, sirloin and T-bone. These can be ordered in either 250g or 350g portions.

    The meat is put through a stringent and uncompromised maturing process and then further hung to dry before it appears on a plate. Preferably you won’t be spoiling it with a sauce, although these are available. The portions are generous. The knife glides easily through the meat, the presentation simple but attractive, and the accompanying vegetables simply prepared with a lick of butter. The meat is thickly cut, well-seasoned and done exactly according to expectations. Prices range from R95 for the gourmet burger and R120 for lamb chops to R120-R150 for the beef selection, depending on weight and cut. The small desserts selection features Pretoria’s top sweet priority, crème brûlée.

    Drinks
    Because of the Engelbrecht connection, his is the wine featured at the restaurant: Guardian Peak (R90+); Rust en Vrede (R231 to R1 320); Stellenbosch Reserve (R150 to R270); and the beautifully named Donkiesbaai, which is very popular in Pretoria (R220 to R230). Prices for both meat and wine are kept to a minimum because of the direct line from farm to table.

    Service
    The service isn’t really tested the night we are there (it was a long weekend’s Sunday night), but our waiter is attentive yet not overtly so, very friendly and can advise and respond to any questions.

    Ambience
    While it’s set in a very commercial spot, Hinterland is isolated because of its placement in the far corner. The inside has been opened up to the outside, which is perfect in Pretoria’s amazing climate – especially on lush summer nights. Brown wood is the determining design element. There’s nothing fussy, their intent is clear and that is reflected in the design.

    And…
    Because meat is their business, they also have a butchery. Even when the butchery is officially closed, they will sell meat that doesn’t need further chopping or slicing at any time.

    (April 2015)

User reviews

  • Visit the restaurant because of the good reviews, but was a bit disappointed. Waited over 45 minutes for two burgers and we were the only people in the restaurant. Thought the burger was about a 3/5.
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    • Food
  • Great place for a steak night.
    • Ambience
    • Service
    • Food
  • The food, wine list, service and setting is great. I would definitely go back and also recommend Hinterland
    • Ambience
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  • Certainly the BEST steaks in Pretoria. Attentive service, excellent wines 5 stars!
    • Ambience
    • Service
    • Food
  • My wife and I have been to many meat / steakhouse, including Wombels and The Local Grill in Johannesburg, however, we found Hinterland to be superior in all aspects. The meat and wine list is amazing and the service is excellent. I can recommend Hinterland to any meat lover.
    • Ambience
    • Service
    • Food
  • My wife and I have been to many meat / steakhouse, including Wombels and The Local Grill in Johannesburg, however, we found Hinterland to be supurior in all aspects. The meat and wine list is amazing and the service is excellent. I can recommend Hinterland to any meat lover.
    • Ambience
    • Service
    • Food

Facilities

  • Accepts credit cards
  • Child friendly
  • Dinner
  • Food
  • Functions
  • Licensed
  • Parking
  • Serves food
  • Takeaways
  • Wheelchair
  • WiFi

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