It’s a mystery who comes to Hussar and orders the kingklip or the breaded chicken. This long-running steakhouse favourite (the Rondebosch original opened in 1964) is all about prime cuts of beef. Loyal diners return again and again for a great steak, properly cooked and well-priced.
If you do want something more exciting than the 300g rump done medium-rare (you won’t be disappointed) there is a wide selection of dressed-up steak dishes. The brandy-flambéed Chateaubriand is popular, as is the adventurous oyster-stuffed Hussar Carpetbagger. Ask the friendly waiters about daily specials and game options too. Orders include your choice of starch and it’s worth adding a bowl of onion rings and the classic spinach/butternut combo.
If you really don’t want steak, you’ll find slow-cooked lamb shanks, burgers, salads and seafood on offer too.
The Hussar Grill franchise is famous for not charging corkage, despite its extensive (and award-winning) wine list. Although by-the-glass offerings are limited, the selection ranges widely from big brands to boutique producers, all at extremely fair mark-ups. There’s a focus on red wines, obviously, and unless you have a special bottle in mind there’s really no reason to BYO. They also have a good range of single malts and brandies for after.
Warm hospitality from the moment you step through the door.
A restaurant of two halves: indoors there’s a cosy convivial atmosphere thanks to leather-backed chairs, dark woods and old wine cases gracing the walls, while terrace tables make the most of lovely sea views.
If you loved the steak, there’s a small selection of prime cuts vacuum-packed and ready to take home.
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