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