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The focus is on steak done well and it’s a reputation they established at their first restaurant on Florida Road, which opened in 1999. This location is no different, with wet and dry aged steak the hero of the menu, in various iterations that will have carnivores salivating.
The prime cut ages are displayed on boards on the wall and your server will also happily make suggestions on what the butcher recommends. Choose your cut, side and a sauce and enjoy a steak at its simple best. A ribeye steak cooked medium rare served with chips and a Madagascan pepper sauce was heavenly, my knife slicing through the steak as if it were butter. Special cuts such as the tomahawk are featured as specials and are cut to your liking when ordering.
More intricate dishes are listed under the ‘Lazzies Legendary’ section on the menu and include an ‘eat-before-you-die’ sliced avo and Dijon mustard topped prime sirloin, with a creamy sauce that will leave you wanting to lick the plate, as well as an ‘old school is cool’ côte de bœuf, decadently topped with roasted marrow bones, which have been grilled under the salamander with pesto.
The menu includes salads and a variety of tempting starters, which on their own are perfectly adequate meals, but it’s dishes like the impressive fillet espetada, which arrives at your table skewered and hooked, or the California strip sirloin topped with crispy bacon, herb cream sauce and grated cheddar, which make this menu a tough one to choose from, because it all sounds delicious. As if knowing the quandary their customers might be in, there’s a combo section, which pairs up the most popular cuts with either chicken, ribs, prawns or calamari – problem solved.
It’s great to see some interesting side dishes on their menu, instead of the run-of-the-mill chips, veggies or side salad. The creamy spinach is outstanding, as are the Butcher Boys chips – chunky French fries tossed in olive oil, garlic and parsley.
Finish off your meal with a South African favourite - their apple malva is a rich slab of baked pudding, drizzled with bourbon and butterscotch sauce and fresh cream. The young at heat will love that they also serve an array of delicious Mozart ice cream in chocolate sugar cones.
A well-considered wine list consisting of local vintage varietals is rounded off with French champagne, all stored at the optimum temperature in their wine cellar.
Efficient and friendly, this is a well-organised team led by strong management.
Large picture windows let in lots of natural light and frame the passing scene of this busy Umhlanga corner. The space is modern industrial with the open kitchen and butchery counter visible on one side and a wine cellar and bar separating an enclosed verandah on the other.
A hearty meal with friends before hitting the Umhlanga strip, or date night – they have a special menu for two on Thursday nights.
Eat Out critics dine anonymously and pay for their meals in full. Read our editorial policy here.