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 310.00 (300g) R525 (500g)

THE GROSVENOR

Steak Aux Champignons
Fillet, foraged mushrooms, Dijon mustard, sherry, white truffle oil, Kataifi & black truffle.
R 335.00 (300g) R560 (500g)

THE HUGUENOT

Steak Bordelaise
Fillet, port wine, roasted garlic, blistered grapes & bone marrow jus.
R 295.00 (300g) R525 (500g)

THE FAT BUTCHER PRIME CUTS

SIRLOIN STEAK

R 175.00 (300g) R285 (500g)

RUMP STEAK

R 165.00 (300g) R275 (500g)

BEEF FILLET

R 195.00 (200g) R280 (300g)

DRY AGED

NEW YORK CUT

R 325.00 (600g)

CÔTE DE BŒUF

R 345.00 (600g)

T-BONE

R 295.00 (500g) R410 (800g)

TO SHARE

T-BONE

R 580.00 (1,2kg)

TASTY ADDITIONS

ONION RINGS

R 32.00

BRAAIBROODJIE

R 40.00

SWEET POTATO MASH

R 32.00

SWEET POTATO CHIPS

R 32.00

WILTED BABY SPINACH

R 45.00

TOMATO & ONION SALAD

R 25.00

SIDE SALAD

R 40.00

BAKED POTATO

R 32.00

SEASONAL VEGETABLES

R 45.00

CHARGRILLED CORN OTC

R 32.00

FB CHIPS

R 32.00

PARMESAN MASH

R 35.00

SAUCES

Béarnaise

+ R 32.00

Bordelaise

+ R 32.00

Truffle Mushroom

+ R 45.00

Monkey Gland

+ R 32.00

Oven-Roasted Garlic

+ R 32.00

Blue Cheese & Vodka

+ R 35.00

Black Peppercorn

+ R 32.00

ALWAYS PERFECTLY PREPARED

Although we recommend a steak cooked between

RARE and MEDIUM, our chefs will prepare your cut

to your preference.