Hussar Grill: Still delivering perfectly done steaks – 50 years on

Hussar Grill: Still delivering perfectly done steaks – 50 years on

Restaurant review by Bianca Coleman

It is testament to the excellence of this restaurant chain that we have eaten at four of the eight in the Western Cape and have never had a bad – or even mediocre – experience.

Consistency is one of the cornerstones of success, especially in the restaurant industry. It only takes one awful meal to put a person off forever, whether it’s your first visit or your 10th. The Hussar in Rondebosch is the original, established in 1964 – another indication of how good it is – and our favourite.

No matter which one you choose, you’ll get the same comfortable décor with lots of dark wood and wine bottles, the same menu, the same great service, and the same high quality.

Being a steakhouse of the old fashioned variety, you’ll find the menu full of classics from decades past, like chicken livers, snails, grilled black mushrooms, prawn cocktail and deep fried Camembert for starters. I’ve had the cream of tomato soup at the Camps Bay branch, which is delicious, as is the carpaccio.

There are salads, light grills and seafood, and then of course all the steaks you fancy, on and off the bones, as well as classics like chateaubriand, the divinely decadent carpetbagger, and fillet béarnaise and other house specialities. The basics include rump, sirloin, T-bones and fillet in different sizes, which you can have with or without a traditional sauce like cheese, pepper, monkeygland, garlic, mustard or blue cheese. Prices are quite reasonable and depend on the size of the cut, which can be anything from 200g up to a kilogram or more; the house specialities are 200g or 300g priced from R142 to R190.

Ribs, poultry, lamb, ostrich, and game are on the menu as well.

On our most recent visit we gave the starters a miss and went straight for the steak. My partner had a T-bone and I opted for a 200g sirloin with mushroom sauce. All steaks are served with your choice of starch – mash, fries, rice, or baby potatoes. In keeping with true steakhouse tradition, creamed spinach and cinnamon butternut can be ordered on the side. Where would we be without these two ubiquitous vegetables? As always, the steaks were done to perfection.

Skipping starters meant my partner had space for a crème brûlée for dessert, while I had another glass of Nederburg Baronne. The wine list is extensive, with many affordable options; uses descriptions from Platter’s Wine Guide; and has been awarded Diners Club platinum status. While you are certain to find something you like, you can bring your own. Better yet, Hussar doesn’t charge corkage.

* Where: 10 Main Road, Rondebosch; call 021 6899516. For other branches, visit www.hussargrill.co.za.

When: Lunch and dinner Mondays to Fridays, dinner Saturdays and Sundays.

WIN!

We have a Hussar voucher to the value of R600 valid for two people at any one of the eight grill rooms. To enter, send your full name and contact details to win@48hours.co.za by 5pm on Tuesday, September 8. The winner will be randomly selected in a draw, and contacted directly by Hussar Grill to claim their prize.