The secret weapon at The Blockman in Parkhurst is their fierce dedication to the art of premium meat. Head Chef and owner Vassilios Holiasmenos run his own dry-ageing programme on-site, which sees select cuts stored in cabinets to further develop their flavour and texture.
The menu includes everything from humble rumps to colossal bone-in cuts, from a dry-aged T-bone to a chunky Picanha, all served with a gastro edge. Beef it up with truffle fries, biltong and blue cheese salad, or the house-baked braai broodtjie with gourmet butter on the side. Don’t sleep on the starters and signature main, here you’ll find bangers and mash with homemade pork sausage, beef tartare, slow-cooked lamb shoulder off the bone, and much more.
When: Daily, from 11am to 11pm
Where: 33 on, 4th Ave, Parkhurst, Randburg, Johannesburg
Website: blockman.co.za
Email: [email protected]
Tel: 010 900 3130
