Fay Pick was the first female butcher in South Africa, put to work at the family-owned Farmers’ Meat Supply in the mid-1930s. In the 1940s she met and married Dave Pick, also a butcher, and Alan was born in 1948. Soon afterwards, the family acquired the licence for the Kalk Bay Butchery, and Alan’s formal education began.
Staff is really kind and informed on the menu items. I particularly enjoyed the Kudu steak which was excellently prepared. It’s in a very good location and the ambiance in the restaurant is sophisticated and calming.
Went on a recommendation. Place was nearly empty with far more staff than customers but it was late afternoon. Was talked into picking our own cut of meat rather than use the menu. Have to say, very nice not to mention expensive. Sitting down and enjoying the view of the square, the steak arrived soon after with a very small plate of undercooked fries. Wondering where the rest of the Veges were, they were an ‘extra’, as were any sauces. Disappointed but keen to try the meat it was gorgeous and very filling. Despite waiter’s attempts to get us to buy more drinks, a desert or coffee, we asked for out bill to be split three ways. No was the reply which was strange but that was not the worst. On seeing the bill, our eyebrows raised but we paid what was printed, even leaving the change only to be told by the returning waiter that we had not paid enough. Confused we asked why and it appeared there is a ‘gratuity’ not mentioned anywhere until AFTER you’ve eaten and the bill arrives. Such a shame that the experience was ruined by this embarrassment and could have been clearly avoided if displayed prior. Overall, nice meat but not an experience any of us will do again as profit is clear winner.
Honestly the best Rib eye I have had in a while, well seasoned and perfectly cooked. Service was quick, however I lacked that informative waiter you would usually get at a upmarket restaurant. Besides that I would definitely return.
Save up for a while, because this upmarket steakery will cost you a monthly salary for some. The expansive restaurant is filled with men in suits sipping wine and talking business, while the waiters bustle around to try and get to every corner of the place. Service was slow, maybe for this reason, but food also took forever to come out of the kitchen. So be prepared to fill your wait with some decent conversation.
Choosing your own cut of steak is the reason to come to this classic steakhouse, and we went big and decided to order their finest cuts of wagyu rib eye and rump. The rib eye comes in at around R2500 per kg, and you have to get a minimum of 350g. They don’t play around. The man behind the counter slices of a piece of marbled goodness and hands you a number, so they can keep track of your piece of gold. When the meat finally arrived, I tried a piece of the rib eye first, and it was quite spectacular. The fat melts in your mouth, and I found the thicker pieces to be juicy and delicious (they slice it quite thin, so the outside cuts were a bit chewier). I also sampled a piece of the rump, which wasn’t as tender but definitely had a bit more flavour. Overall, not the best steak I’ve ever had, but close to the top and definitely an experience worth having. We ordered some other dishes, like an overly expensive Calamari and Halloumi salad which was good, but not amazing. And the Springbok Carpaccio which was delicious, but could have done with a few slices of lemon instead of a sad looking lettuce and jalapeño garnish. To end, the cheesecake won out over the malva pudding and brownie.
Oxtail and lambshank is very good. The sweetbread and sausages for starters are delicious. But the restaurant is extremely expensive!! You will pay on average R220 for a meal.