We are the only restaurant in SA that does the classic slow roasted prime rib. The whole rib is coated in a black pepper, coarse salt and cracked mustard seed spice. It is then slow roasted for between 9 and 12 hours, keeping it at a holding temp so that it remains medium rare. The portion is sliced fresh out of the oven per order, and finished for a minute or two on the grill. This large portion of extremely tender beef is served with a tangy creamed horseradish to compliment
Fillet on the bone
Again a unique dish .Most people order the T-Bone, and savour the small piece of fillet on the one side. We have the solution to that most sought after cut. Two large medallions of tender aged fillet, still attached to the bone to impart delicious flavour.
Boerewors
Our specially prepared boerewors (typical South African sausage) is made up of premium hind quarter meat only(all deboned in our onsite butchery), and combined with our own spices to bring you absolutely delicious boerewors. We pack this for you to take home too.
Seafood
We receive at least two different types of fresh fish daily, usually kingklip and Scottish salmon. Other firm favourites include queen prawns, king prawns and langoustines. If you’re hard-pressed for choice, opt for the seafood platter. Please have a chat to your waiter about the day’s seafood specialities – they’ll be happy to help.
Sweet endings
Try a dessert wine, vintage port or cognac, or one of our too-hard-to-resist desserts – the cheese platter, baked cheesecake, or brownies and hot chocolate sauce.
