THE STEAK

As a consequence of our lacking antlers to sort matters out, man’s competitive nature can lead to all manner of attempted besting between friends. One popular method is over a flame. Not by wrestling on a bonfire, but by outdoing your pal in the cooking of man’s greatest culinary obsession: THE STEAK.

   
   SIGNATURE STEAKS

   THE GROSVENOR

   Steak Picasso

   Fillet, chocolate, chilli & beer. Served with fb_sig chips.

   R270 | 300g


   THE COLLINS

   Steak Au Poivre

   Fillet, Cointreau flambéed, crushed Madagascan peppercorns and cream. Served with fb_sig chips

   R295 | 300g


   THE HUGUENOT

   Steak Bordelaise

   Fillet, port wine & bone marrow jus. Served with fb_sig chips.

   R280 | 300g

THE FATBUTCHER PRIME CUTS


SIRLOIN STEAK

R140 | 200g

R275 | 400g


RUMP STEAK

R140 | 300g

R240 | 600g


BEEF FILLET

R180 | 200g

R240 | 300g


DRY AGED


NEW YORK CUT

Sirlion aged on-the-bone

R275 | 500g


COTE DE BOEUF

R350 | 600g


T-BONE

R260 | 500g

R495 | To Share 1200g


TASTY ADDITIONS


ONION RINGS
R25

BRAAIBROODJIE
R25

GARLIC ROLL
R25

SWEET POTATO CHIPS
R25

COOKING PREFERENCES

cooking_pref_full

ALWAYS PERFECTLY PREPARED

Although we recommend a steak cooked between

RARE and MEDIUM, our chefs will prepare your cut

to your preference.