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The Hussar Grill and their thick matured steaks are fit for a president to eat.
The Hussar Grill
Montecasino, Montecasino Blvd, Fourways
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#Trending was invited to a food pairing at a bistro, The Hussar Grill, well known for its methods of preparing meat. Its steaks are among the most famous in town and our occasionally honourable president even treated the president of China to one. The king of buffalos knows all about big juicy, expensive steaks.
The Hussar Grill is in Fourways at the eyesore known as Montecasino. It’s located outside, overlooking the courtyard which was recently decked out for Boktown, a Rugby World Cup fan zone. As an aside, it’s a terrible name.
The Hussar Grill has the look of a traditional bistro. The stained dark wood seating almost looks red, with grey cushions and couches you slide on to, painted with that old money green. The maître d’ for the day explained that it specialises in class A, grain-fed, aged steaks. The meat is matured for 28 to 35 days. A few were brought out to us before they were seared and laid down with carefully selected glasses of the Jesus juice. There was quite a culinary journey in store: well over three courses, with some of the meat served on the bone, which apparently adds to the flavour of the meat because of the marrow.
Tshepang Molisana is a food writer and sommelier. She put a few final touches to the table before guiding us through a sensory tour of the delights on offer at this grill. Bottles were used as décor. Local and international brands, such as Fat Bastard, Porcupine Ridge and The Wolftrap, were showcased.
The first course was a light appetiser: bone marrow served on a cracker with a little garnish on a toothpick, followed by a fillet paired with a Pinot Noir.
Moving towards heavier wine means heavier food. Molisana brought us a grape she says is shunned by many people, Merlot. It was paired with a rump (R135 to R205), also aged. Molisana said Merlot is perfect for girlfriend night, for book club meetings or to have on hand while cooking, as you can sip it while you’re doing something else… This as Hey, Baby and Celine Dion played in the background; the restaurant should work on their music.
The third steak was a sirloin (R135 to R205) paired with a spicy Shiraz from Robertson Winery. Some of the wine-tasting jargon threw me off. At one point, I was told I’d get “a hint of white pepper on the nose”… homie what?
The highlight was when they brought out the mother of all the steaks we tried: the ribeye or tomahawk steak (R240), paired with Sauvignon Cabernet. It’s one of the best steaks and is pretty much where all the other cuts come from.
There’s been a general shift away from consuming meat in an attempt to save the environment. For those of us yet to make the switch, Hussar has some of the most rugged-looking steaks I’ve ever seen and the matured taste is undeniably delicious.
