Venues

The Hussar Grill (Camps Bay)

The Hussar Grill (Camps Bay)
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Cost
R120 avg main meal
Ambience
Classic elegance, Comfy & casual
Food
Modern, Steak
Payment
Amex, Mastercard, Visa
Corkage
No Charge

Critic's review

Bianca Coleman

Food
The first Hussar opened in Rondebosch 51 years ago, and the menu represents a wide selection of classic, old fashioned dishes like deep-fried Camembert, chicken livers, a big black mushroom topped with spinach and feta, avocado, and prawn in Marie Rose sauce for starters. Desserts lean heavily towards the chocolate, and for main courses, as you would expect, there is a good choice of steaks, grills, venison, and poultry. Cuts like sirloin, rump and fillet can be ordered as they are, perhaps with a sauce on the side, but there are also several classic steak dishes like a Carpetbagger and chateaubriand. With several branches around Cape Town, quality is consistently good throughout.

Drinks
The wine list is extensive and has been awarded Diners Club platinum status. Wines are listed by varietals, their regions are noted, and there are even organic wines. Also a small selection by the glass, including Nederburg Baronne, which is a perfect steak wine. After dinner, linger over a single malt, bourbon, brandy, cognac, or port.

Service
Friendly, polite, and efficient. The waiter paid attention to special requests, and his efforts were supplemented by the manager on duty, who visited every table to ensure customers were happy. There is a reason their status is upgraded from “waiter” to service ambassador.

Ambience
It’s a large restaurant but dark wood partitioning is used to create smaller sections to avoid that intimidating cavernous feel, replacing it with intimacy. The feeling is one of comfort and familiarity.

And…
There is also an on-site butchery, so besides sitting down to eat you can buy meat to take home. –

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  • Graham Howe

    Food
    The sourcing and ageing of top-quality beef and wild game by the restaurant’s own butchers in their own cold rooms has been the secret ingredient of this grill room for five decades. Old-school classics like flash-grilled snails in garlic butter, chicken livers in sherry or hand-chopped steak tartare with all the trimmings make for a winning formula. The house basting sauce is a closely guarded secret and instantly recognisable to connoisseurs who order rump, sirloin, fillet and t-bone by weight (and appetite) on and off the bone. A cheesy garlic roll, pan-fried mushroom sauce and onion rings on the side are de rigueur. The regulars cut to the chase and order the signature fillet béarnaise or Hollandse biefstuk studded with coarse black pepper and flambéed in brandy. Every cut is chargrilled to your exact preference, from bleu to well done (the latter albeit reluctantly). Lighter appetites could opt for the mussel pot, chocolate-chilli chicken or prego.

    Drinks 
    There's an award-winning selection of the Cape’s big reds and white wines at affordable prices, with Platter ratings noted and tasting notes on varieties and regional origin.

    Service
    Service is first-rate, with knowledgeable advice on the length of maturation of the different cuts and advisable grilling times of beef, venison and pork ribs.

    Ambience
    Founded fifty years ago in Rondebosch, this landmark grillroom with its plush banquettes, booths and brass fittings has become an institution and has six branches throughout Cape Town today.

    And… 
    On the way out, stop to buy the finest cuts of wet-aged beef, biltong and boerewors for the braai or grill from the display fridge.

    (July 2014)

  • Food
    Some of best meat is to be found at this spot, which has a very loyal following. Beef is matured on site and they take pride in their knowledge of cuts, which are displayed on a platter and explained to customers before ordering. If you’re not in the mood for steak, there’s much more that will appeal to the palate. The spare ribs literally fall off the bone, while lamb shank or the on-special oxtail are meltingly delicious. There’s also a choice selection of fish and seafood on offer. Portions are on the large side, so come hungry or grab a doggy bag. Starters are traditional with the likes of crumbed Camembert and garlic snails being favourites.

    Wine
    Their vast, award-winning wine list includes Platter ratings and short descriptions. Remarkably they don’t charge corkage.

    Service
    They take service seriously here: management is always on hand to check that things run smoothly, while well-trained and knowledgeable waiters aim to please.

    Ambience
    This is real old-school dining. Dark wood, plush carpets and banquette seating are punctuated with bottles, wooden wine crates and brass kitchenalia along the walls. Fires add appeal in winter.

    And...
    You can now buy their meats from the display fridge too – excellent for a braai or party. (LvA, October 2012)

User reviews

  • Best steak consistently I've had
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  • Best steak ever :) Service very nice
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  • My husband and I celebrated our 14th wedding anniversary at Hussar Grill on Saturday night. We are from JHB so didn't know how popular the restaurant was, but came highly recommended. My husband phoned in the afternoon, the manager did say they were fully booked but since it was a special occasion he would make a plan. Upon arriving he greeted us by name (must be our JHB "look") and a fantastic secluded table was reserved for us. Service was excellent and food just great. The manager very kindly surprised us at the end of our meal with a beautiful dessert platter - which we believe is not on their menu. Wow, they certainly contributed to a very special evening. JHB restaurants have much to learn from Hussar Grill Camps Bay. Prices certainly value for money for such a wonderful setting, superb food and attentive service. We will most certainly be back. Thank you to the manager for making it extra special. Much appreciated!
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  • Last night was my first time at Hussar Grill and I must say, it was fantastic!! Everything, from the staff to the food and wine to the atmosphere was just lovely. We will definately be back! Thank you for an awesome night :)
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  • The music is too loud and completely ruins the environment. It made us feel very rushed and the the choice of music is just inappropriate for the ambiance of the restaurant.

    The good and service is great though!
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  • This was my first time at the Camps Bay restaurant, and frankly, I expected more. They were out of spare ribs - according to the waitron, they had not had ribs for 3 months! There were three items on the starters menu that were out of stock.

    I ordered snails starter. The garlic butter sauce had turned brown it was so burned. The snails had a charcoal flavor and a distinct crunch that I honestly thought was the shell. The manager tells me it was the parmesan chips. How overcooked to the chips have to be to get the texture of a shell?? I had one snail, struggled to swallow, sent it back and forfeited the starter.

    That is where the bad experience ended. My 200g rump steak arrived, cooked a perfect medium rare accompanied by a side salad and vegetables. I understand why they are the best steak house in Camps Bay.

    I finished the evening with an Irish Coffee. Easily ranks as one of the best I've had.

    Verdict: If you are looking for a good piece of meat, then Hussar is for you. If you want quality beyond the meat, and a good atmosphere - then there are better places.
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  • Went to Hussar grill Camps Bay on 10 November with visiting colleagues from Antwerp only two weeks after my wife gave birth - When I booked I requested a quiet table in the corner notifying them that I had a two week old infant. When we arrived the staff were suberp and yes they listened - we had a corner and quiet table . And the steaks and service complemented the evening - well done Hussar.

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  • My husband and I went here for dinner on Friday night. The restaurant was pretty full and we hadn't made a reservation, but the hostess rearranged a few things and made space for us with a smile.
    The decor is very dark, but pretty much what you would expect from a steakhouse. Many old books lining the library walls all over the restaurant, as well as little odds and sods that you'd find in your grandfather's study. All in all a very cosy warm atmosphere.

    We had the mushrooms and snails to start. Mushrooms were great, the snails were a little oily for my liking, and the bread it was served with had been fried.
    The Fillet Moutard that I had as a main course was delicious. The meat was extremely tasty, and the sauce was great. My husband had the Eisbein special, which was larger than he could get through but he said it was good.
    Wine by the glass is expensive, (R75 for a Rupert and Rothschild Classique) and we felt the bill was a little on the steep side (R600 for two starters, two mains, onc glass of wine and 2 lemonades).
    But all in all, a nice evening out, and will probably be back.

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  • My first visit to the Hussar Grill and I was very impressed. Even the house wine was of excellent quality and fine taste.
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  • Tonight was our second time at the Camps Bay Hussar and we were definitely not disappointed. All the staff were friendly and helpful and the food was great. Most impressed with the complimentary appetizers! We will definitely be back at table 24 or 26 - in front of the fire. Special thanks to Chanel and Craig for the extra help and service.
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  • What an unhappy experience! What on earth was happening in the kitchen? All evening long we had the chef smashing down on the bell to let the waiters know the food is ready, he kept on and on and on - and the amount of dishes that were broken! Normally one leaves a restaurant all relaxed, but not this time. Our food and waiter was perfect, but ambience left a lot to be desired.
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Facilities

  • Accepts credit cards
  • Booking required
  • Child friendly
  • Cocktails
  • Dinner
  • Fireplace
  • Food
  • Functions
  • Licensed
  • Lunch
  • Parking
  • Serves food
  • Takeaways
  • Wheelchair

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