Butcher Block is committed to caring for the health and well-being of our partners and customers and playing a constructive role in supporting local health officials and government leaders.
Join us for a delicious 200g Rump, for Only R159
Includes a COMPLEMENTARY glass of red wine.
or upsize to 300g For Only R199.
Ts & Cs Apply!
Join us for a delicious Lunch, for Only R129, includes a FREE glass of red OR white Durbanville Hills wine Or a Choice of Cooldrink
Monday to Saturday 12h00 till 15h00
Note: On the Pier & Hillcrest will run the Special from Tuesday to Saturday due to Monday Closures
T’s and C’s Apply!
Satisfy your lunch cravings with our Lekker Lunch Special!
Available at: ALL BRANCHES!
Smokey tomato sauce:
2 tablespoons olive oil
2 cloves garlic, finely chopped
1 teaspoon cumin, finely ground
2 teaspoons smoked paprika
1 teaspoon chilli flakes, finely ground
2 tablespoons tomato paste
1 400g tin crushed tomatoes
1 teaspoon sugar
¼ cup water
4 free range eggs
50g crumbed feta
Parsley or coriander to garnish
Pita bread, naan or ciabatta
Asian style Valentine’s Meal
1 baby gem lettuce, cut in half length ways
Cremezola cheese (Woolworths)
Nut and seed sprinkle (Woolworths)
Red Miso dressing (Woolworths)
Basil pesto and mozzarella cheese pull apart spirals (Woolworths)
Heartwarming Asian Beef Mains
½ litre water
2 stock sachets
1 teaspoon seasame oil
1 tablespoon soya sauce
3 ½ cm slices of ginger (not necessary to peel)
3 garlic cloves, peeled
½ teaspoon chilli, crushed
½ teaspoon ginger, finely chopped
½ teaspoon garlic, finely chopped
½ teaspoon chilli, finely chopped
1 ½ tablespoons soya sauce
Mix all ingredients together and allow to marinade
150g edemame beans in shells
150g exotic mushrooms (Woolworths)
1 400g sirloin steak
1 packet Heat & Eat brown basmati rice with red and white quinoa (Woolworths)
Salt and pepper for seasoning
2 x 200 g fillet steaks
125 ml cream
1 tin smoked oysters
Two knobs of butter
1 Tbs olive oil
30 ml finely chopped parsley
Good quality barbeque basting sauce
1 Heat the butter and oil in a pan and fry the steaks on high heat, only turning the steaks once for each side, until cooked medium rare.
2 Add a little barbeque basting sauce to the steaks, and coat both sides, then remove the steaks from the pan, and allow to rest.
3 Add the cream and smoked oysters to the pan, and another knob of butter. Allow the sauce to thicken, and then drizzle over the steaks, presenting the oysters on top, and decorate with chopped parsley.
Serve with a side salad and crispy potato wedges.
You will need:
Used tea bags
1. Dry the used tea bags completely
2. Put them into a glass bottle
3. Fill the bottle with paraffin
These home made recycled tea bag fire lighters burn far longer than the commercial ones.
Disclaimer: Remember that paraffin is highly flammable, so please use with caution!
400 g beef fillet, pan-fried, grilled or braaied to your preference, and thinly sliced
1 bunch of asparagus, flash fried in butter
2 handfuls of rocket, or your favourite greens
½ yellow pepper, thinly sliced
10 cm cucumber, halved and thinly sliced
1 avocado, peeled and sliced
handful of cherry tomatoes, halved
handful of beetroot julienne strips
handful of micro greens, to garnish
handful of roasted seeds, to garnish
1 cup fresh parsley
1 cup fresh coriander
2-3 cloves of garlic
¼ teaspoon black pepper, freshly ground
½ teaspoon red pepper flakes
2 tablespoons lemon juice, freshly squeezed
2 tablespoons red wine vinegar
½ cup extra virgin olive oil
1. Place all the chimichurri ingredients into a food processor and blitz until finely chopped and mixed through.
2. Assemble the salad, with the fillet strips and asparagus on top, and add generous dollops of the chimichurri sauce.
3. Enjoy immediately.
Cheesy Garlic Bread
125g Melrose Sweetmilk cheese spread
125g soft salted butter
1 tablespoon crushed garlic
2 tablespoons of parsley, finely chopped
1. Mix the Melrose cheese, butter, garlic and parsley until smooth and thoroughly mixed.
2. Slice the baguette into 1,5cm slices, without cutting all the way through
3. Generously spread the cheesy paste onto both sides of each slice.
4. Wrap in foil and heat through in a warm oven (100 °C) for 10 to 15 minutes, or on the cooler section of the braai grid.
5. Serve hot.
30ml coriander seeds
15ml cumin seeds
30ml black salt
15ml black pepper corns
15ml dried chilli flakes
15ml garlic flakes
Place all the ingredients into a mortar, and using a pestle, crush and grind the ingredients until the seeds and peppercorns have broken into a semi-fine powder.
Coat raw meat with a little olive oil, and rub in the seasoning. Allow to stand for a while before cooking, so the meat can infuse with the flavours.