Friendly and efficient service, wooden floors and streamlined decor - this place is a shrine to red meat. Devotees can enter the meat locker to choose your lazy dry or wet aged meat, ribs, or ground beef burgers. The emphasis is on field to fork eating, grain-fed and grass-fed beef cows. Seared salmon is also a menu favourite and vegetarians are made to feel welcome. The Local Grill also showcases local wines. You can also dine in the private wine room. The restaurant recently won the coveted South Africa’s The Wolftrap Steakhouse Champion for 2016.