|
|
The Grill & Butcher restaurant | Restaurants Bellville,
Northern Sub, Cape Town Region, Western Cape, South Africa
|
|
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.
|
|
|
|
