The Hussar Grill Classic Grillroom Experience

WORDS JORDYN TROLLIP

Warm, intimate, nostalgicthese are a few words that came to mind when we entered The Hussar Grill, a timeless steakhouse with an award-winning menu. We were greeted by passionate General Manager Hyno, who shared the ins and outs of the restaurant, from their efficient kitchen to the private dining room, ideal for events. He also delved into the history of Hussar. Every decor choice has a unique story, such as the boxes of wine which are a nod to the wine-loving owners of one of the first The Hussar Grill restaurants. Here, keeping traditions alive is vital.

With a bottle of The Hussar Grill 50th Red (a red blend created to celebrate the brand’s 50th anniversary), we tucked into our starters. Hyno spoke highly of their chicken livers, and we were not disappointed. Made with Old Brown sherry, cream and peri-peri, the sauce was heavenly with the toasted bread - a perfect combination of creamy and spicy. Along with the flavourful Dutch delicacy “bitterballen” (béchamel sauce with beef jus and bits, then crumbed and deep-fried), we ventured out of our comfort zones and tried their steak tartare. The strong flavours of each element came together beautifully when eaten together, and we kept coming back for more bites.

The Hussar Grill is known for sourcing the best quality meat and maturing it themselves for perfect results. This attention to detail shone through in our main courses. Stuffed with smoked oysters and Cheddar cheese and topped with a wholegrain mustard sauce, the Hussar Carpetbagger was a moreish dish made with buttery soft fillet. On the seafood side, we went for the kingklip thermidor with prawns. The fish melted in our mouths, covered by a delicious garlic sauce, and superbly complemented by the prawns. Cooked to perfection with sublime marbling, their ribeye topped with a bold bone marrowinfused compound butter was mouth-watering, served with its own delicious marrow bone.

The Hussar Grill’s “wild card” dishes include their selection of wild meat like kudu, springbok and gemsbok. We were treated to a 250-gram gemsbok steak served with a divine herb sauce infused with apricots, which added a lovely sweetness to the top-quality meat. We also dug into a few classic side dishes, including well-seasoned roasted vegetables, creamy mashed potatoes, cheesy gratinated corn and garlic potatoes.

To end off the night, we tried their velvety smooth baked cheesecake and Death by Chocolate, a chocolatey brownie with biscuit crumble, brûléed orange and vanilla ice cream - what a heavenly mix of textures! Their crème brûlée definitely stole the show. A crack of the caramelised sugar top revealed a scrumptious silky custard. As we left The Hussar Grill, I was already planning my next visit. With popular favourites and bold dishes on their menu, this restaurant is an excellent choice for date night, special events or just to treat yourself to a phenomenal meal.