Miles Kubheka

Food

For starters, you’re spoilt for choice, from venison skewers to the kudu platter with venison salami, and marrow on the bone. The creamy, delicious biltong soup with marrow broth is a worthy starter.

This being a steakhouse, focus on the grill section of the menu for your main course. Whether you like your meat wet- or dry-aged, grain-fed or grass-fed, there’s an option for you. Then choose how mature your meat must be – the longer the ageing process, the more tender, textured and flavourful the meat becomes.

The waiter suggested the off-the-bone rib-eye steak, perfectly grilled on a salt block at 300℃ for two and a half minutes on each side. The result is a perfect medium-rare steak, expertly seasoned and very tender. A side of pap and gravy will take you back to all that’s good about South African chow.

Drinks

The well-stocked private dining room, ideal for celebrating special occasions, could be mistaken for a cellar, with wine bottles from floor to ceiling. Ask your skilled waiter to suggest a wine pairing. The bar also offers cocktails and whiskies.

Service 

Your waiter will gladly take you on a kitchen tour, explaining the cooking methods and showcasing the different kinds of meat cuts and ageing methods in the walk-in fridge. This is well worth doing if you have the time.

Ambience

There’s no mistaking that this is a traditional steakhouse, but Local Grill adds something special with its private dining room and extensive wine selection.

Best for…

Businesses lunches or dinner with friends and family.

(August 2019)

Eat Out critics dine unannounced and pay for their meals in full. Read our full editorial policy here.