main MENU
Nibbles
Chilli bites
Droëwors
Biltong
Saldanha Bay oyster
plain or dressed
Lamb tails
charcoal grilled lamb tails, served the chef’s way
STARTERS
Skilpadjies
grilled lamb liver, pea purée, lamb jus, peas and lemon zest
Carpaccio
done the chef’s way
Beef tongue
beef tongue, mustard and honey dressing, pickled onion, turmeric aioli, Brussels sprouts, pickled mustard seeds and turmeric sauce
Avocado ritz
grilled prawns, avocado, baby cos lettuce, Marie Rose sauce and chives
Mussels
mussels, grilled leeks, garlic, dashi, kombu cream sauce and ciabatta
Chicken livers
peri peri chicken livers, onion, garlic, white wine, house peri peri, roasted onion and ciabatta
Duck liver parfait
duck liver, orange, roasted beets, raspberry gel, beet powder and ciabatta
Snails
snails, garlic, roquefort cream, caramelised onion and ciabatta
Calamari
deep fried calamari, Romesco sauce, preserved lemon, capers and black olive salsa
Gammon
house made gammon, baby cos lettuce, honey and mustard dressing, lemon aioli, pickled mustard seeds and roasted peaches, served cold
Bone marrow tartare
beef fillet mixed with brandy, onion, chives , capers, dijon mustard , onion and bone marrow served with ciabatta
SALADS
Caesar salad
Romaine lettuce, bacon, egg, anchovy, parmesan, croutons and Caesar dressing
Add pulled chicken R40
Roasted butternut salad
mixed baby green salad, roasted butternut, feta, avocado, cherry tomatoes, red onion, pumpkin seeds, croutons and
honey mustard dressing
Add fillet 200g R190
Blue cheese and biltong salad
blue cheese, biltong, baby cos lettuce, avocado, preserved figs, sundried tomatoes, red pepper, red onion, cherry tomatoes, croutons and blue cheese dressing
Greek salad
baby cos lettuce, red onion, black olives, peppers, tomatoes, cucumber, oregano, feta cheese, and olive oil
Burrata salad
done the chef’s way
Mains
Oxtail
oxtail slow braised in beef jus and milkstout, served with mashed potatoes, carrots, parsnips, grilled spring onion and roasted onion
Lamb shank
lamb shank slow cooked in red wine jus, served with mashed potatoes, rainbow carrots, tenderstem brocolli,
and butternut
Chicken
deboned spatchcock chicken, served either lemon and herb or peri per, house salad and Blockman truffle chips
Chateaubriand (for 2 to share)
600g fillet, grilled and flambéed served with béarnaise sauce and chips. Recommended medium rare
Fillet rossini
fillet cooked in red wine jus served on a brioche crouton and topped with duck liver parfait
Game of the day
done the chef’s way
Blockman gnocchi
done the chef’s way
Beef espetada
cubed beef rump, grilled on a skewer with peppers and onion, served with Blockman chips or salad
Chicken espetada
deboned chicken thighs, grilled on a skewer with peppers and onion, served with Blockman chips or salad
Beef and chicken espetada
cubed beef rump and deboned chicken thighs, grilled on a skewer with peppers and onion, served with Blockman chips or salad
SIGNATURE CUTS
Ribeye, 300g
mushroom cream, wild mushrooms, bone marrow and potato dauphinoise
Rump, 300g
Madagascan pepper sauce, roasted onion, spring onions, orange zest and parmesan mashed potatoes
Fillet, 300g
Bordelaise sauce, carrot purée, grilled onion, bone marrow, biltong crumble and deep fried potato dauphinoise
PREMIUM CUTS
All cuts are served with Blockman chips or salad
SILENT VALLEY WAGYU (WET-AGED)
Wagyu cattle are bred down from four families of wagyu cattle, originating from Japan. Wagyu beef is unique because its high marbling or thin lines of fat are distributed uniformly throughout the beef. The unique marbling in Wagyu gives it its unique umami, or “savouriness” flavour characteristic and its remarkable tenderness.
Sirloin 300g / T-Bone 500g / Sirloin on the bone 500g / Picanha espetada 500g
MIGO'S JERSEY
Jersey cattle are a breed of dairy cattle, originating from Jersey, in the British Channel Isles. Jersey beef is unique because it is reared for a much longer period and eats a purely grass based diet. This pure grass based diet results in naturally higher levels of carotene and vitamin D and a yellow tint to the fat. The longer rearing time leads to an increase in the amount of marbling and the quality of the marbling.
Prime rib 300g
CABANA LAS LILAS, ARGENTINIAN (WET-AGED)
Argentinian cattle are a bred down from Angus and Hereford cattle, originating from Argentina. These Argentinian cattle are grass fed cattle produced on the famous grass lands of Argentina called the Pampas. They are reared until about two and a half years resulting in a more mature flavour profile, increased tenderness and a pronounced moistness to the beef.
Ribeye 400g
SANCHOKU WAGYU, AUSTRALIAN
Sanchoku cattle are a blend of the finest Japanese Wagyu genetics with the supreme quality and purity of Australian beef to create Sanchoku Wagyu beef, showcasing their commitment to excellence and care for the animals. Their progressive grading practices result in fully flavoured, marbled beef that honours the Japanese philosophy of Sanchoku, which emphasizes transparency and high quality, direct-from-the-source production.
Rump 500g, 600g
BLOCKMAN Aging process
At The Blockman, we age our meat we age our meat using two primary methods wet ageing and dry ageing. At The Blockman we are passionate and take great pride in producing the best quality aged steaks. This ageing process results in the meat becoming more tender and flavourful. The tenderization process starts to take place when the PH level of the meat drops this activates the natural enzymes of the meat which then start to break down the protein and binding tissues called collagen.
All our cuts are aged in-house for a minimum of 28 days
BLOCKMAN CUTS
All cuts are served with Blockman chips or salad
Rump no fat, 300g
Rump, 300g
Picanha, 750g-800g
Sirloin, 200g / 300g
Fillet, 200g / 300g
Ribeye, 300g
Lamb chops, 360g
BLOCKMAN CUTS ON THE BONE
DRY AGED
Dry aged meat has a more bold, nutty and earthy flavor. Dry aged meat is kept in an open air environment, which is humidity and temperature controlled. During the dry aging process the meat loses 30% of its natural juices over the aging cycle, this is the perfect cut for guests that like their meat matured.
WET AGED
SIDES
Roast potatoes and Blockman butter
Braaibroodjie
Pap and chakalaka
Parmesan mash
Blockman chips
Veg of the day
Blockman truffle chips
Blockman onion rings
Blockman side salad
Creamed spinach
Cauliflower cheese
SAUCES
Exotic mushroom
Bordelaise
Madagascan pepper
Vodka and blue cheese
Béarnaise
Portuguese
Chimichurri
BUTTERS
At The Blockman, all out butters are made in house using buttermilk and cream, we rest them for a minimum of three days before churning them. The house butters are the perfect complements to our steaks.
Truffle butter
truffle oil, garlic and black pepper
Blockman butter
parsley, chives, dill, corriander, garlic, mustard and capers
Café de Paris
shallots, taragon, curry powder, anchovy, garlic, worcestershire sauce , paprika, parsley and lemon
God's gift
bacon, garlic, bone marrow and maple
BURGERS
All burgers are garnished with lettuce, tomato, onions and pickles, served on a brioche bun with Blockman chips
Bacon and blue cheese
Cranberry and deep fried camembert
Bacon, avocado, egg and cheddar
Wagyu smash burger
Ribs
All of our ribs are served with Blockman chips or salad.
Add Portuguese sauce R45
Pork ribs, 500g
Beef ribs, 500g
SIDES
Signature fish of the day
Prawns (lemon butter or peri-peri)
Blockman mussels
DESSERT
Coffee crème brûlée
Malva pudding
malva pudding, passion fruit custard, banana, passion fruit salsa and vanilla ice-cream
Sticky toffee pudding
sticky toffee pudding, chocolate ganache and caramel ice-cream
Cheesecake
Chocolate brownie
chocolate brownie, chocolate ganache, exible chocolate, chocolate tuile and vanilla ice-cream
Cake of the day
chocolate brownie, chocolate ganache, exible chocolate, chocolate tuile and vanilla ice-cream
Blockman cheeseboard
a selection of cheeses and preserves
ICECREAM
price per scoop
Chocolate
Vanilla
Strawberry
Chocolate sauce
Salted caramel
Allergens
Attention: Guests with food allergies. Please be aware that our food may contain or come into contact with common allergens, such as dairy, eggs, wheat, soybeans, tree nuts, peanuts, fish, shellfish. While we take steps to minimise risk and safely handle the foods that contain potential allergens, please be advised that cross contamination may occur, as factors beyond our reasonable control may alter the formulations of the food we serve, or manufacturers may change their formulations without our knowledge
*Please be aware that our menus are subject to change based on availability and seasonal ingredients*