Cape carnivores watched with interest as The Butcher Shop and Grill’s slick new branch took shape on Beach Road. We visited Mouille Point’s newest steakhouse to put it through its paces.
Order off the menu, or visit the meat deli and select your cut on consultation with the butcher. You’ll find a wealth of options at the deli counter – wet- and dry-aged steak, marinated ribs, homemade boerewors. All the meats are marked with their suppliers, from esteemed international Waygu to local heroes such as Eat Out Zonnebloem Produce Awards Winners, Greenfields.
The meal kicks off with complimentary bread made from a kitka-like dough, served with tasty chunks of homemade boerewors stewed in a piquant tomato sauce. It’s a challenge, but try your best to save room for the rest of the meal.
You’ll find all the steakhouse classics on the starters menu: spicy chicken livers, garlic snails in a rich buttery sauce, and baked Camembert with cranberry sauce or stuffed with garlic and rosemary. If you’re after something simple, the Greek salad is large and fresh and comes with a lovely dressing.
As mains go, the dry-aged sirloin on the bone is delicious and beautifully cooked – the flavourful fat nice and crispy. The prime rib is huge and also well executed – a crucial factor for good steakhouse fare, which relies on excellent meat, simply, but precisely cooked.
Other signature dishes include steak tartare, oxtail in a rich red wine gravy and sweet, sticky, fall-off-the-bone beef ribs. For a South African twist, try the izimbambo zemvu (traditional African salted lamb riblets and neck), the venison of the day or the lamb boerewors.
The dessert menu is filled with nostalgic childhood favourites. Think malva pudding with apricot jam and custard, dark and white chocolate mousse, or the real throwback: jelly and custard.
The winelist is extensive, with classic options like Meerlust, La Motte and Rust en Vrede, along with some less well-known options, plus the Pick family’s own range. Each wine listing comes with a summary, to help to narrow things down. There’s also a good variety of hard tack, including a range of single malt whiskeys, cognac, brandy and South African ports.
As you would expect from a high-end steakhouse like this, the service is very professional. The butchers at the deli counter are knowledgeable and very helpful, so don’t be afraid to ask their advice.
The décor is glamorous and sophisticated. Think padded leather booths paired with white table linen, sheer drops of glass, and unrestricted views out towards the ocean across the road. A large wine bottle chandelier twinkles at one end of the venue.
You can also buy meat to cook at home. Given the quality, it’s very reasonably priced.