A surf and turf combo. Photo supplied.

Butcher Block was established in 2003 with the aim to put the best quality steak front and centre on its menu. Since, it’s opened several stores around the country and underwent a refreshing brand and store redesign process in 2016. Following the new modern décor, owner Manuel Savic realised the menu deserved a transformation of its own and the restaurants have now introduced 16 new dishes to its menu, including a range of starters, mains and sharing options.

Everyone loves a good starter. It wets your appetite for the meal to come and gives you a small taste of what the restaurant is capable of. Butcher Block has brought five new starters to its menu with the addition of dishes like calamari and chorizo, marrow bones, smoked salmon carpaccio, antipasti miso and a carpaccio trio.

The Butcher Block at Mall of the South. Photo supplied.

Bridging the gap between starters is a new burger selection, featuring the Dagwood; avo and blue cheese; a classic beef burger; crispy chicken and avo; and smashed chicken and avo.

Butcher Block’s chocolate brownie. Photo supplied.

If you’re not already salivating, the new combo main courses are sure to clinch the deal. Have your favourite steak done to your preference served with chicken wings, or delight in the new crispy pork chops. There’s also a brand new seafood platter and pescatarians will also enjoy the prawn dish with wild mushrooms.

In the mood for some braai? Roll up your sleeves to enjoy the shisa nyama board, which comes topped with meats as well as pap, chakalaka and three-bean salad. Go hungry or with a friend so you’ll have space to round it all off with the new Mississippi mud pie. Yum.