The North Coast has a new contender on the culinary scene and we were excited to try it for ourselves. Butcher Boys Ballito is all about the steak – but there’s plenty more to try on their menu.
THE STARTERS
We couldn’t resist starting with a few dishes from the table tasters’ menu – the pickled jalapeños, generously stuffed with cream cheese, cheddar and spices, were crumbed and baked to perfection and paired with fresh lime and sour cream.
Next up was the duck prosciutto, a sophisticated starter of salt and orange cured duck breast, thinly sliced and served with cream cheese, fresh rocket, pickle salsa and crostini. The brie and wild mushroom cigars were a standout – think crispy phyllo pastry and flavourful herb pesto.
THE MAIN EVENT
Butcher Boys is all about great steaks, and there’s an impressive choice of cuts available. We tried the wet-aged fillet with a wild mushroom and red wine sauce, served with chips tossed in truffle oil, parmesan and parsley. Another highlight was the sirloin with chimichurri butter, with a side of fresh vegetables. The chimichurri butter, which is torched at the table, added a layer of richness that elevated the perfectly grilled sirloin.
Although meat takes centre stage on the menu, there are loads of other options available. The deboned flame-grilled chicken, infused with lemon and herb, was a juicy and flavourful offering, while the Mozam-style prawns and fresh fish of the day were just delicious.
FINE WINES
Besides the delicious food, there’s also an impressive wine selection, perfect for pairing with their hearty meals. We tried the Anthonij Rupert Cape of Good Hope Riebeeksrivier Syrah 2020, a captivating blend of fynbos, prunes and berries with hints of liquorice and cocoa. Its velvety, smooth texture was the perfect addition to our meal.
A SWEET FINALE
No meal at Butcher Boys would be complete without indulging in their unique desserts. The layered key lime pie with tequila cream was the perfect end to the meal. Equally tempting was the apple crumble topped baked cheesecake—a delicious blend of sweet, tart and cream that left us wanting more.
COASTAL ELEGANCE
It’s not just the menu that’s been beautifully curated – the restaurant interior, designed by Rupert Spence and Chelsey Hillier of Sphere Design and Architecture, also makes an impact.
The design brief was clear: blend New York upmarket steakhouse sophistication with the laid-back elegance of Ballito. The result is a space that feels both welcoming and refined. Textures and finishes like corroded steel, raw and polished concrete, terracotta, timber and coloured glass converge into a toned-down, appealing aesthetic. The attention to detail is evident, with bespoke furniture, stitched leather, and plants rounding out the design.
Lighting plays a crucial role in setting the mood, shifting from casual during the day to a more sophisticated ambiance in the evening. The oversized, custom-made pendants are a striking feature, visible from both inside and the street below. The integration of the open-style kitchen, signature aged meat locker and glass wine cellar adds interest to the space. The bar, with its corroded panelling and pressed tile bulkhead, serves as a stunning focal point.
Details: Ballito Steps, Jack Powell Road, Ballito; 087 711 0973; IG: @butcherboysgrill
Photographs: Alexis Diack & @Stories_by_Goya_weddings
