|
|
| |
|
|
| The Grill &
Butcher |
| Shop
4, Sterling House |
| 86
Edward Street |
| Tyger
Valley, Bellville |
| 7530
|
|
|
|
|
|
|
|
|
|
Butchery
Mon - Sat: 10h00 - 22h00
Closed Sundays
Restaurant
Mon - Sat: 12h00 - 22h00
Closed Sundays
|
|
R 100.00
|
|
|
|
|
|
|
|
|
|
|
|
Main: Fine
Dining
Other: Seafood, Grills, Steakhouse |
|
Upmarket |
|
|
|
|
Established in 1998 The Grill & Butcher has been winning awards in
the Steakhouse of the year competition since 2000, and the
philosophy of owner Colin Grant-Smith is aptly summed up in the
restaurant’s motto "Living up to a standard and not down to a
price!" Having just won the "2004 Best Steakhouse in South Africa"
award, Colin is justifiably proud of the Grill & Butcher’s
enviable reputation and personally overseas the kitchen, staff
training and even menu design to ensure that the restaurant
maintains its excellent standards. It is not surprising that
whilst The Grill & Butcher has a good lunch time trade of local
businessmen, the evenings attract diners from all over the Western
Cape including Paarl and Stellenbosch. |
The restaurant interior has ample seating to suit both intimate
dining and larger groups, and there are separate smoking and
non-smoking sections as well as a balcony for those warm weather
days. The rough face-brick walls provide a good back ground for
the display cupboards and wine racks which house an impressive
selection of local (and award winning wines) from various estates.
Colin places great emphasis on wine and usually has in stock
between 4 500-5 000 bottles with many well priced wines starting
at around R60 a bottle. A butchery service is available from 10.00
am to enable customers to purchase top quality meat for their
braai at home which includes a selection of game. |
As is expected in a steakhouse of this caliber, only the finest
quality beef is sourced from a supplier in Vryberg (commonly
referred to as "little Texas") Northern Cape. The meat is aged for
a week on the carcass, then deboned, and the fillet, rump and
sirloin are vacuum packed to allow the natural juices to work and
assist in the ageing process. All steaks are aged between 10 and
21 days and diners are welcome to visit the butchery counter and
select their own cut and size (if they require a lager steak than
the regular portions). Main course specialities (of which there
are many) include the Blockman's Fillet with creamed Feta, Biltong
powder, crushed black pepper and bacon strips, and the gourmet
Carpetbagger fillet with its impressive combination of fresh
mussels, bacon and snails smothered with a creamy garlic sauce.
|
|
|
Take the N1 from Cape Town towards Bellville. At the Bellville/Durbanville
offramp turn left onto (R302) Willie van Schoor Ave (one way
road). Turn off Willie van Schoor Ave into Edward Road, you will
find The Grill and Butcher.
|
|
|
|
