Most food-lovers in South Africa will know The Hussar Grill as a beacon of excellence, whose meat expertise has established it as one of the country’s foremost venues for quality yet unfussy dining.
As one of the country’s premier grill rooms – with four restaurants in the Eat Out Top 150 – it has cemented its status as a venue with consistently excellent food as well as a welcoming and hospitable ambience. The Hussar Grill is also one of the country’s oldest restaurants – the first venue in Rondebosch was opened in 1964 – further proving its longstanding popularity and illustrating how its strong offering, rich heritage and enduring quality has earned such a loyal audience.
But contrary to popular belief, the restaurant offers so much more than just finely grilled steaks. The Hussar Grill acknowledges evolving attitudes to dining and the expectation from guests for greater variety. In recognition of developing food trends and in line with its commitment to keeping its loyal clientele, as well as new guests, satisfied, the restaurant has introduced some exciting new options to cater to a broader range of diner.
To start, two exciting new dishes – skilpadjies and calamari and chorizo – celebrate the restaurant’s multicultural influences. Moving onto mains, gourmet burgers, deboned half-chicken, beer-battered hake, and wild mushroom and roasted butternut gnocchi are just some of the mouthwatering new offerings on the menu at The Hussar Grill. The new gourmet burger is a complement to the existing classic burger, which is a perennial favourite. The rebooted version pairs Hussar Grill’s renowned handmade pure-beef patty with elevated topping options such as bacon, biltong, feta, blue cheese crumble fried egg or avocado.
For those who prefer poultry, the deboned half-chicken is a succulent alternative to red meat. It comes brushed with either lemon and herb, peri-peri or BBQ basting and is served with a side of your choice.
Vegetarians will love the failsafe pairing of wild mushroom and roasted butternut in the gnocchi dish, which is topped with a sprinkling of feta. The lentils in a Cape Malay curry, complemented with seasonal roasted vegetables and a cherry tomato sambal, are packed full of local flavour and come served with crunchy fried poppadoms for extra texture.
Those in search of something from the sea will find that the mussels in a creamy garlic and white wine sauce, or six queen prawns grilled and finished off with either lemon butter, garlic butter or peri-peri, will satisfy this craving. And because classic is what The Hussar Grill does best, the beer-battered hake comes with crispy chips and mushy peas, British pub style. And if you want the best of both land and sea, the beef and reef option will tick both boxes.
If this isn’t variety enough, The Hussar Grill sides and sauces add another layer of options to your dining experience and allow you to mix and match your meal to your heart, and palate’s content. Two standouts include the Parmesan truffle chips – a moreish choice not to be missed – while the bone-marrow compound butter takes your meal up a notch.
To further complement the excellence of the kitchen, the award-winning wine list will take your meal to the next level. Unusually too, none of the restaurants countrywide will charge corkage, so you can opt to enjoy your meal accompanied by a special bottle of your own that you’ve been saving to celebrate a milestone moment or special occasion. Additionally, a greater variety of wines by the glass will enable you to pair with your meal to perfection.
For more information on The Hussar Grill, you can visit www.hussargrill.co.za