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 flambéed, crushed Madagascan peppercorns & cream.
R 340.00 (300g) R580 (500g)

THE GROSVENOR

Steak Aux Champignons
Fillet, foraged mushrooms, Dijon mustard, sherry, white truffle oil, Kataifi & black truffle.
R 350.00 (300g) R595 (500g)

THE HUGUENOT

Steak Bordelaise
Fillet, port wine, roasted garlic, blistered grapes & bone marrow jus.
R 330.00 (300g) R580 (500g)

THE FAT BUTCHER PRIME CUTS

SIRLOIN STEAK

R 210.00 (300g) R330 (500g)

RUMP STEAK

R 195.00 (300g) R300 (500g)

BEEF FILLET

R 240.00 (200g) R320 (300g)

DRY AGED

NEW YORK CUT

R 340.00 (600g)

CÔTE DE BŒUF

R 360.00 (600g)

T-BONE

R 350.00 (500g) R480 (800g)

TO SHARE

T-BONE

R 660.00 (1,2kg)

TASTY ADDITIONS

ONION RINGS

R 36.00

BRAAIBROODJIE

R 45.00

SWEET POTATO MASH

R 36.00

SWEET POTATO CHIPS

R 36.00

WILTED BABY SPINACH

R 48.00

TOMATO & ONION SALAD

R 30.00

SIDE SALAD

R 55.00

BAKED POTATO

R 36.00

SEASONAL VEGETABLES

R 48.00

CHARGRILLED CORN OTC

R 45.00

FB CHIPS

R 40.00

PARMESAN MASH

R 40.00

SAUCES

Béarnaise

+ R 40.00

Bordelaise

+ R 37.00

Truffle Mushroom

+ R 50.00

Monkey Gland

+ R 36.00

Oven-Roasted Garlic

+ R 36.00

Blue Cheese & Vodka

+ R 40.00

Black Peppercorn

+ R 38.00

ALWAYS PERFECTLY PREPARED

Although we recommend a steak cooked between

RARE and MEDIUM, our chefs will prepare your cut

to your preference.