On the 1st November 1999, two well-aged, obviously grain fed ‘boys’ – Alan Lazarus and Derryck Myers – opened the doors and their hearts at Durban’s first Butcher Boys restaurant in Florida Road.
For 20 years they’ve offered a comfortable dining experience while continuously striving to ensure that their patrons are presented with Great Steaks and Great Service.
With restaurants now in Umhlanga and Hillcrest too, they’re still serving only the best South African beef sourced from local farmers, with cuts that are either wet or dry-aged and grilled to perfection with their famous basting sauce.
Paired with a carefully curated selection of local South African wines, as well as an array of vintages, which are kept in refrigerated wine cellars at an optimum temperature between 16˚C and 17˚C,
satisfaction and variety are to be expected from an adventurous menu.
Let us whet your appetite… let the feast begin!
ALL OUR BEEF IS EITHER WET OR DRY AGED BETWEEN 25 AND 35 DAYS DEPENDING ON THE CUT, BASTED AND GRILLED ON AN OPEN FLAME TO YOUR LIKING.
FROM THE HINDQUARTER, ALSO KNOWN AS TOP SIRLOIN THIS PRIME CUT OF BEEF IS ARGUABLY THE JUICIEST OF ALL.
OFTEN REFERRED TO AS A NEW YORK CUT, SIRLOIN STEMS FROM A CUT OF BEEF IN THE HIP REGION. A SLENDER STRIP OF FAT MAKES FOR INCREASED FLAVOUR.
A TENDER CUT FROM THE FOREQUARTER, ITS FLAVOUR ENHANCED BY THE MARBLING OF THE FAT IN THE MEAT.
THE QUINTESSENTIAL CUT FROM THE SHORT LOIN OFFERING THE BEST OF BOTH, SIRLOIN ON ONE SIDE AND FILLET ON THE OTHER.
THE MOST LEAN AND TENDER OF ALL CUTS, BEST SERVED WITH A TOPPING OR A CREAMY SAUCE.
SERVED ON THE BONE, THIS PRIME RIB FROM THE FOREQUARTER IS FULL- FLAVOURED WITH A MODERATE TO LARGE AMOUNT OF MARBLING.
Check out what our ravenous customers had to say about us!
I really enjoy Butcher Boys, definitely the best steak in town. Such a treat to eat at this restaurant, lovely atmosphere and well versed staff. We’ve eaten here a few times and never been disappointed.
Wow right from drinks, starters to main and then into desserts ….amazing! Calamari deep fried were so delicious. Steaks were done to perfection. Soft and succulent. Desserts we had was creme brulee which was absolutely heavenly and the peppermint pudding which was ok. Overall fantastic evening with amazing company and great food.
Great steakhouse. Good solid service. Perfectly prepared steaks. My husband and I are complete opposites when it comes to how our meat is prepared. I like mine med-rare with no basting and he likes his well done with basting, and most times the restaurant gets one or both wrong….but not at Butcher Boys. They got both dishes to perfection. And their creamed spinach…..to die for!
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