When The Hussar Grill first opened its doors in 1964, the owners probably had no idea that 52 years later, the restaurant would be the go-to spot for good wine and even better meat. Hello Joburgers, believe us when we say that you will not be disappointed by this spot.
With lush booths, cosy tables and bare-brick walls, the space is intimate and classy. Various wines and whisky’s adorn the shelves and boards with all the house specialities and special offers fill the walls. You can see the kitchen and hear the sizzle of grilling meat – it’s a comfortable spot with a relaxed, joyful atmosphere.
If you’re anything like us then every once in a while, you get a hefty craving for a really good steak. We’re convinced that The Hussar Grill was created simply to satisfy that craving. They don’t mess around – there’s no artificial flavouring or sweetened basting on these hunks of beef – just pure flavour.
For starters we ‘uhmed’ and ‘aahed’ and finally settled on the Hollandse Bitterballen. It may look like a meatball, but it’s so much more… delicious beef bits and beef jus, mixed with creamy Béchamel which is then superbly crumbed and deep fried and served with tangy Dijon mustard on the side. They’re so incredibly smooth you won’t know what hit you.
Another must-try is the Mussel Pot. The Hussar Grill stays true to its Capetonian roots with this wonder … a hearty serving of West Coast mussels that are so fresh they taste like they’ve come straight from the ocean, doused in a cream, fresh green herb, garlic and white wine reduction and served with slices of crisp bread. Molto buono!
For mains we indulged in one of the highly recommended house specialities – the Hollandse Biefstuk. This perfectly portioned piece of beef fillet is speckled with coarse black and flambéed in a delicious mixture of butter and brandy. We opted for chips on the side. Before you think it, it’s not overly buttery and you’ll be so consumed by the steak that you might just forget about your side dish.
Our second favourite of the evening was the Chateaubriand, so tender and so soft, it literally falls apart under your fork. The succulent fillet is presented with a bowl of Béarnaise sauce on the side and then flambéed in brandy right in front of you! Dinner and a show? Check! That Béarnaise sauce is seasoned to perfection and is rich and creamy while still being delicate on your palate.
All this paired with a sneaky bottle of Petit Plaisir 2013 Plaisir de Merle (not always featured on the wine list), recommended by the incredibly knowledgeable and helpful manager, who is more than happy to suggest pairings for those who aren’t in the know about all things vino.
Amazingly, there was still room for dessert. If you’re silly enough not to try the signature dessert and in-house creation – the Chocolate Vodka Martini, then you’ve got to sink into the Hussar Grill Ice Cream. Home-made vanilla ice cream with all the goodies – peanut brittle, marshmallows, nougat, honeycomb and sprinkled nuts, drizzled in dark chocolate sauce. Can you say “heavenly”?
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Hello Joburg was first published in April 1980 as a monthly restaurant and entertainment magazine. Over the years we have developed a network of patriotic Joburgers that love nothing more than sharing their experiences in this beautiful city!