Give a man meat and he can eat! As the weather seems to be warming up, our Sundays are usually spent touring wine estates. After visiting a few well known estates and sampling their finest, we worked up quite an appetite.
About 2 months ago, we started eating a lot more fish and seafood and never really craved meat besides the odd biltong binge on a road trip. But when the craving hits…do it the right way! We asked around for peoples recommendations of meat speciality restaurants in the Stellenbosch area and almost everyone we had spoke to had mentioned the Fat Butcher.
We arrived at a lucky time, between lunch and the early dinner guests and managed to get a table near the bar. Walking through this gorgeous restaurant it reminded me of a New York style restaurant. The ox blood leather private booth stalls, copper light fittings, exposed brick walls and rustic wooden doors give the restaurant a warm old world feeling, which fits perfectly in with the Stellenbosch hot spot list.
With a huge range of wines which are all sourced locally from the Stellenbosch region, you can feel the patriotism for this well-known wine region. If the grape isn’t your preferred drink, there is a selection of craft beers on tap. Some popular and well loved in the city and some brand new which are great paired with any cut of meat from the menu.
How well do you know your meat? If you aren’t well versed in the anatomy of the cow, a place mat in front of you is a great conversation piece. It tests your knowledge and allows you to try speciality cuts of beef that you ordinary wouldn’t have thought to adjudicate.
Fresh baked bread is brought over to the table which was the perfect treat after a day in the winelands wine tasting. No detail is missed when it comes to service at the Fat Butcher. The staff are incredibly attentive and are well versed in their knowledge of each and every meat. Offering recommendation and specials to each of the guests.
Before deciding from the menu, a plank of freshly cut meat is brought to each table and the different cuts of meat are described.
As we browsed the extensive menu and sipped on our drinks, we chatted about the lack of INCREDIBLE meat restaurants in and around the Cape Town area. This one definitely stood out as a landmark for many of the locals and for VERY good reason.
We had a hard time deciding what cut we would eventually decide on, but after much deliberation our waiter Luke Baird had the best recommendations. We tucked into the following…
Starter Course: Shared between 2 people
BONE MARROW: Oven-roasted bones with salsa verde & toasted crostini
STEAK TARTARE: Hand-chopped fillet, mustard, capers, lava salt, parsley, yolk & cognac
Main Course: Shared between 2 people
Tomahawk Steak to share: 900g medium rare with bernaise sauce, buttery parmesan mashed potatoes and a baked potato with course salt
I couldn’t even if I tried haha
Each dish was perfectly presented and cooked to absolute perfection. The meat was flawlessly seared and charred and each of the sides where mastered. It was the perfect sharing platter for 2 and we thoroughly enjoyed our meal.
The next time you are in Stellenbosch be sure to pop into the Fat Butcher and be sure to book as this town centre Hot Spot rarely had tables open for walk-ins.
Happy Eating or shall I say Meating!