I love a good steak. By good I mean cooked to medium rare perfection, so flavoursome any add-ons or full cream sauces are a no-no. Salt & pepper will do, thank you. Before I started dating a man who loves to cook steak – and cooks it well – I would attempt it in my own kitchen to disappointing results. My only alternative was steakhousing. Although I hardly need to these days, it’s fun every now and then to desert kitchen chores and take yourself out for STEAK.
Bernard and I visited The Butcher Shop & Grill in Mouille Point. We were hungry, we were protein deficient, we were on end-of-month-salticrax which meant we had very little money to spend, but we counted our pennies and afforded ourselves a meal at The Butcher Shop & Grill. Word of warning: it’s not cheap, so we’re not saying go in poverty. We needed to post this and we happened to be in Mouille Point so we pooled our funds and shared a scintillating rump steak – not before getting stuck in to a shared bowl of muscles and (shared) glass of wine.
Family-owned, the Butcher Shop opened its flagship store on Sandton Square in 1994, and has since grown from strength to strength – even delighting us Capetonians with an impeccably decorated and sophisticated establishment. Although the decor alludes to fine dining, one can purchase their meat, shellfish or sauces from the adjacent butchery. Similar to Publik Wine and Frankie Fenner, the butchery is multi-talented – with a day and night crowd.
There’re two wine cellars on site: the Pick’s Pick cellar (after owner Alan Pick) offering outstanding yet affordable wines and the investment cellar for exclusive vintages. The talented sommelier will gladly guide you through each.
The Butcher Shop & Grill serves only the best mature aged meat, including superb local beef and lamb, Argentinian ribeye, Kobe-style wagyu and Dutch veal. The meat hangs in carcass for three days. Then the rump, sirloin, fillet, ribeye, T-bone and prime rib are aged for 21-40 days, at which point you’re invited to make your choice of a specific cut – small or large.
Beyond the custom cuts and sizes, there’s the Butcher Shop procedure: look at the meat, see what appeals to your eye (stomach), get it on or off the bone, grass or grain-fed. Sounds good right? It is. Beautifully decorated with outstanding service, I can’t wait to go back. (Maybe next time after pay day, what do you say B?)