Our Meat

Our meat hangs in carcass for three days. Then our rump, sirloin, fillet, ribeye, T-bone and prime rib are aged for 21–40 days, at which point we invite you to take a walk, stand at the counter and make your choice of a specific cut – or a larger cut…

What to Expect

Please be aware that because SA beef is leaner in natural fat (11%) than beef from the USA (33%) and Europe (23%), meat cooked past ‘medium’ can dry out quickly. Due to the size and nature of our extraordinary steaks, expect up to 40 minutes of grilling time.

Our Wine Cellars

We have two wine cellars on-site: the Pick’s Pick cellar offering outstanding yet affordable wines, and the investment cellar for exclusive vintages. Our sommelier is glad to guide you through either one.

Housekeeping

All of our menu items have been carefully considered. There is a basic minimum charge of R200 per head (adults only). One bill per table, please. Tables of 6+, a compulsory service charge will be added.