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BROWSE |
The Grill & Butcher restaurant | Restaurants
Bellville, Northern Sub, Cape Town Region, Western Cape, South Africa
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The Grill &
Butcher |
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Shop 4,
Sterling House |
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86
Edward Street |
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Tyger
Valley, Bellville |
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7530
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Butchery
Mon - Sat: 10h00 - 22h00
Closed Sundays
Restaurant
Mon - Sat: 12h00 - 22h00
Closed Sundays
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R 100.00
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Main:
Fine Dining
Other: Seafood, Grills, Steakhouse |
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Upmarket |
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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.
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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.
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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. |
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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.
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