Greg Landman

Food
Obviously the thing to eat here is MEAT, for which they are famous, but they also have some delicious fish and even veggie offerings like their superb tomato soup, and a large black mushroom grilled with caramelised onion and feta, nice and rich. The calamari—heads and tails-dusted with flour and grilled with chili and garlic are delicious as are the mussels in cream and garlic, fat and juicy, a perfect way to start. The cuts of meat are perfectly aged, rump, sirloin, fillet as well as ostrich which is served with a wild berry and apple schnapps sauce, irresistible. Their sauces to accompany the meat cuts are legendary, ranging from Béarnaise to classic Café de Paris and give an added dimension to the meat. So nice to see a steak restaurant which serves exactly what you have ordered, with medium being just that, still perfectly pink in the middle. The salads are fresh and crunchy with the caramelised pear, walnut, and blue cheese being a knockout. The baked cheese cake has been gathering fans for years and with good reason. Watch out for seasonal specials which lighten the load on the pocket.

Drinks 
A multi award winning list with many Cape treasures carefully chosen, not badly priced either. The good news is there is no corkage charged—ever.

Service
Where else do they open the door for you when you leave, with a cheery goodbye to lighten your day? Service at the table is equally professional and friendly.

Ambience
Plenty of leather and brass fittings, clubby and cosy with a fire going in winter and large picture windows letting in lots of light. The summer—and when the weather is good, sees outside tables becoming very popular.

Best for...
Weekday business lunches and family weekend meals.

(2018)

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