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 COLLINS
Steak Au Poivre
Fillet, Cointreau, crushed Madagascan peppercorns & cream.
Fillet, Cointreau, crushed Madagascan peppercorns & cream.
R 370.00 (300g) R580 (500g)
THE GROSVENOR
Steak Aux Champignons
Fillet, foraged mushrooms, whole grain mustard, fynbos vinegar, black truffle oil, Kataifi & fresh black truffle.
Fillet, foraged mushrooms, whole grain mustard, fynbos vinegar, black truffle oil, Kataifi & fresh black truffle.
R 390.00 (300g) R630 (500g)
THE HUGUENOT
Steak Bordelaise
Fillet, port wine, roasted garlic, blistered grapes & bone marrow jus.
Fillet, port wine, roasted garlic, blistered grapes & bone marrow jus.
R 330.00 (300g) R580 (500g)
THE DROSTDY
Steak Escargot
MCC Beurre Blanc, hint of Danish Danablu cheese, fresh herbs & snail tempura.
MCC Beurre Blanc, hint of Danish Danablu cheese, fresh herbs & snail tempura.
R 380.00 (300g) R580 (500g)
THE FAT BUTCHER PRIME CUTS
RUMP STEAK
R 230.00 (300g) R320 (500g)
SIRLOIN STEAK
R 250.00 (300g) R350 (500g)
BEEF FILLET
R 240.00 (200g) R325 (300g)
DRY AGED
NEW YORK CUT
R 350.00 (600g)
CÔTE DE BŒUF
R 360.00 (600g)
T-BONE
R 385.00 (500g) R570 (800g)
TO SHARE
T-BONE
R 880.00 (1200g)
CÔTE DE BŒUF*
R 450 (700g) R 560 (800g) / R 620 (900g) / R 700 (1kg)
TASTY ADDITIONS
ONION RINGS
R 38.00
BRAAIBROODJIE
R 45.00
SWEET POTATO MASH
R 38.00
SWEET POTATO CHIPS
R 38.00
WILTED BABY SPINACH
R 58.00
SIDE SALAD
R 55.00
BAKED POTATO
R 38.00
SEASONAL VEGETABLES
R 58.00
CHAR-GRILLED CORN OTC
R 55.00
FB CHIPS
R 42.00
PARMESAN MASH
R 42.00
SAUCES
Béarnaise
+ R 40.00
Bordelaise
+ R 40.00
Truffle Mushroom
+ R 50.00
Monkey Gland
+ R 38.00
Oven-Roasted Garlic
+ R 40.00
Blue Cheese & Vodka
+ R 40.00
Black Peppercorn
+ R 40.00
ALWAYS PERFECTLY PREPARED
Although we recommend a steak cooked between
RARE and MEDIUM, our chefs will prepare your cut
to your preference.
