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 and cream.
R 295.00 / 300g
R 525.00 / 500g

THE GROSVENOR

Steak Aux Champignons
Fillet, foraged mushrooms, Dijon mustard, shery, white truffle oil, Kataifi & black truffle.
R 310.00 / 300g
R 550.00 / 500g

THE HUGUENOT

Steak Bordelaise
Fillet, port wine & bone marrow jus.
R 285.00 / 300g
R 525.00 / 500g

THE FATBUTCHER PRIME CUTS

SIRLOIN STEAK

R 140.00 / 300g
R 245.00 / 500g

RUMP STEAK

R 150.00 / 300g
R 285.00 / 600g

BEEF FILLET

R 180.00 / 200g
R 240.00 / 300g

DRY AGED

NEW YORK CUT

R 285.00 / 600g

COTE DE BOEUF

R 330.00 / 600g

T-BONE

R 260.00 / 500g
R 390.00 / 800g

TO SHARE

T-BONE

R 550.00 / 1200g

TASTY ADDITIONS

ONION RINGS

R 25.00

BRAAIBROODJIE

R 35.00

SWEET POTATO MASH

R 25.00

SWEET POTATO CHIPS

R 25.00

WILTED BABY SPINACH

R 35.00

TOMATO & ONION SALAD

R 25.00

SAUCES

Béarnaise

R 30.00

Bordelaise

R 30.00

Crushed Black Peppercorn

R 30.00

Truffle Mushroom

R 35.00

Monkey Gland

R 30.00

Oven-roasted Garlic

R 30.00

Jalapeño Cheese

R 30.00

Blue Cheese & Vodka

R 35.00

ALWAYS PERFECTLY PREPARED

Although we recommend a steak cooked between

RARE and MEDIUM, our chefs will prepare your cut

to your preference.