A Cape Town Steakhouse

We recently went for supper at The Butcher Shop and Grill in Mouille Point, Cape Town’s favourite Steakhouse. Their Sandton branch has been going for over 20 years, and they only opened in Cape Town about a year ago and already the place is packed almost every night – even Mondays. Desperate to satisfy Graeme’s steak cravings, we decided to try somewhere new and to see if The Butcher Shop is even family friendly at all. We put some smart shirts on the boys and drove to the seaside to see what all the fuss is about.

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Firstly, The Butcher Shop is super fancy. The decor, the plush finishes and modern twists on everything makes your eyes wander in every direction. I was suddenly worried that the boys and their child-like ways might not be welcome in such a sophisticated atmosphere, but I was so wrong. Everyone was really friendly, and there were one or two other kids in the restaurant too. Without a designated play area, we were a bit nervous about how the boys would behave, but you know – without a play area, they spent all their time at the grown up table and we had such a good time connecting with them. They sat at the table and chatted with us like little mini adults the whole time, and we really enjoyed that! It’s not often these days that we can all sit together and catch up without the television, toys, games, computer, dogs and a dozen other household distractions. It was also really nice to treat them to some proper and delicious food and great service. They were such little gentlemen the whole evening. While I want the kids to run and play and be free and joyful and a little crazy most of the time, it was really sweet to see them ‘clean up’ like that and realize that they can have fun without colouring-in pages and running up and down the aisles of a restaurant with a balloon the whole night. It was so special to watch them be such good (and civilized) little boys.

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The food. Was. Delicious. Graeme and I tucked in to the wine, and the appetizers (sausage, gravy and bread) arrived almost as we sat down. That kept the boys busy, cause kids love bread and dippy sauce, am I right? I ordered a few Oysters and Graeme had the Grilled Baby Calamari (with a lemon butter sauce). Their Oysters are locally sourced, ocean-fresh and plump. Every lemony, salty bite was just incredible. I’m a huge fan of oysters, and there’s nothing worse than overly creamy, cultivated ones. If you’re in to this delicacy, you’ll love theirs. Graeme said that the calamari was delicious but very, well – safe. Then again, so is Graeme. He always orders the same things, so when it came to mains – he chatted to the Master Butcher to make a recommendation. I have watched Graeme order the same meals at restaurants over and over again with a bleeding heart for 8 years, so it was great to have the in-house butchery right there to encourage his adventurous ordering side, you know?

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For mains, Noah ordered the Falafel Burger (vegetarian burger topped with a portabello mushroom, fresh tomato and tangy rocket), and Ben had the Shepard’s Pie (lamb mince with creamy mash). They do have a designated kids menu, but you can also split portions between kids, order from the starters or keep those left overs for the lunch box. The boys loved their food and it was good to see them eating something other than Mac n Cheese / Pizza / Fish Fingers at a restaurant. I can’t get over how much fun it was to watch them be mini grown ups. I want to take them FINE DINING now. Get them ties! Okay, no we won’t do ties. I mean, they even tucked their napkins in to their shirts. My heart!

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Graeme had the Kobe-style Wagyu Beef without any sauce. He wanted to keep it all natural and beefy. He said that the meat was really marbled inside (I don’t know what this means) and that it was super juicy and tender. And, like everyone else says > it really was the best he’s ever had. The Butcher Shop is obviously very famous for their meat. This from their site > 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. Get it on or off the bone; grass or grain-fed. Also, did you know that SA beef is leaner in natural fat (11%) than beef from the USA (33%) and Europe (23%)

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I had the Line Fish, which was Dorado. I also opted to have it ‘clean’ with a horseradish sauce which I feel accentuates flavours rather than messing with the product. Graeme warned me about ordering fish at a steakhouse, but their seafood selection is extensive. I always want my fish to flake and break at the touch, and I got exactly that: Fresh, buttery and steamy Dorado was exactly what I wanted. Nothing was plated in a super fancy way and the presentation wasn’t exaggerated. You get what you order, in big portions with great quality and solid flavour. Traditional, uncomplicated and honest dishes have sent The Butcher Shop Group soaring for over 20 years. Their emphasis is on quality and service, and you’ll go back over and over again for more.

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Keen to go? Find them on Beach Road in Mouille Point (opposite the lighthouse) and call them on +2721 434 0813 to make a booking. You can also mail them to book: enquiries@thebutchershop.co.za. Want to see what you’re in for? View their menu here. Note that they are family friendly, and if you’re looking for an upmarket dining experience, you’ll find it here.

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