Restaurant Week is back!
It’s the time of the year, where fine dining restaurants across the country will offer their menu at reduced prices either for lunch or dinner. Seats have to be pre-booked in advance through the Restaurant Week online portal.
You can use our VIP code to gain access: FOODBLOGVIP17
Butcher Boys – Florida Road & Umhlanga Rocks
On the 1st of November 1999, two well aged, obviously grain fed “boys” Laz and Derryck, opened their hearts and doors at Butcher Boys, Florida Rd. A second store has since opened in Umhlanga Rocks.
Serving the best beef South Africa can offer, wet and dry aged depending on the cut, grilled to perfection and basted with their famous basting sauce. Variety and satisfaction is the only thing to expect from their adventurous menu. Their selection of vintage wines, stored in a refrigerated cellar at an optimum temperature of 16-17 degrees, enhances your meal.
How to book?
This year, Butcher Boys will be part of Restaurant Week (2o April- 30 April) again offering a lunch menu (2 courses) for only R150 per person. Book your seats now using FOODBLOGVIP17.
Butcher Boys Restaurant Week Lunch Menu
Starters – Choice of
Boerie Bites
Char-grilled boerewors chunks served with a spicy tomato relish and crostini
Haloumi Strips
Flash fried haloumi cheese presented on a bed of rocket and served with a lemon butter sauce
Rib Bruschetta
Deboned sparerib sautéed with chorizo, bell peppers and BBQ sauce topped with parmesan and
basil pesto. Served on toasted bruschetta
Chorizo Chicken Livers
Pan braised chicken livers and chorizo sausage served in a creamy chilli sauce
Mains – Choice of
200g Fillet, Rump or Sirloin
Basted and grilled to perfection with a sauce of your choice.
• Cheese • Chilli • Honey-Dijon Mustard • Madagascar Pepper • Roquefort • Mushroom & Red Wine
• Monkey gland • Chimichurri • Garlic
Deboned Half Chicken (Prep 30min)
Our legendary flame grilled, de boned half chicken prepared in Chimichurri or peri-peri.
Freshly Caught
Ask your waitron about today’s selection of fresh fish. Grilled in lemon & herb, garlic or peri-peri.
Provolone and Vegetable stack
Grilled aubergine, baby marrow and Rosa tomatoes, topped with salsa de tomato, provolone cheese
and baked, served with a side of your choice
