Classic starters and succulent steaks at the Cattle Baron

There’s been a lot of fine dining going on recently. Have you noticed? So today it’s time to step away from the gourmet and try out a new addition to the Cattle Baron franchise for some delicious, hearty, simple food. Their motto is “The finest cut meat grilled to perfection” …bring us some of that I say.

Set just off the R44 motorway between Somerset West and Stellenbosch, it’s a welcoming, light-filled bistro-style steakhouse. And there’s so much to choose from in the book of a  menu. The list of traditional starters made me smile, so many classics.

Creamy peri peri chicken livers were served on a bed of rice. A thoroughly satisfying starter (and a hearty portion) – the melt-in-the-mouth livers in their delicately creamy sauce had a delightful background of peri-peri.

chicken livers
Tender livers in a delicate creamy sauce with a chilli bite

And who can resist a crumbed and deep fried camembert? Served here with cranberry sauce.

The creamiest of cheesy starters

And yet another classic – they just keep coming. Smoked salmon trout was seved on deep fried rosti, topped with creme fraiche, capers and thinly sliced red onions.

smoked salmon
A delightful fishy plate

If you’re after the most basic of steak combos (which we were today), there’s a range of different cuts and weights. I love that you can order a 200g steak if you’re not feeling like a large portion. My sirloin came perfectly cooked to my specified medium rare with my favourite sauce – Monkey Gland. I always horrify non-Southern Africans by ordering this and have to assure them that there are no monkeys or glands involved in making this lovely tomatoey, oniony concoction. You can read the story of this sauce and find out how to make it by clicking here. I promise you’ll want to eat it again and again – it’s simply the perfect combination with steak and crispy chips.

Sirloin, chips and my favourite sauce

Cattle Baron also does a Chateaubriand for one. Now isn’t that a good idea! And it comes with both Bernaise and mushroom sauce and is served here with creamy mashed potato (you have a selection of starches). A real indulgence.

Chateaubriand for one to savour

And here’s another succulent sirloin, this time with the creamiest of champignon sauces.

Another 200g sirloin, this time with mushroom sauce

All mains are served with your choice of vegetables, and I simply can’t resist the classic combination of sweetly satisfying pumpkin and delicate creamed spinach.

My favourite vegetable combination

As well as the simple grilled steaks, there’s a great range of burgers, an impressive seafood section and the “Speciality steaks that made us famous” with such mouth-wateringly tempting offers as Sirloin Nevada topped with grilled bacon, avocado, camembert and toasted onions. Plus the house specialities sound amazing – I’ve got my eye on the grilled fillet served on deep fried rosti, topped with garlic sauteed mushrooms.

But I’ll also have to leave space for dessert next time – again they’re a collection of real classics including malva pudding, creme brulee and crepes suzette. Or finish off in true South African style with a Dom Pedro – a desserty drink made by mixing ice cream with your choice of liquor. Take my word for it – they’re delicious. As was everything else we consumed with delight at this lovely classic steakhouse (there’s that word again)!

Portions are substantial, prices are great value and the service is excellent, too. A welcome addition to Stellenbosch’s restaurantland.

We visited the Cattle Baron Grill and Bistro at Kleineschuur, just off the R44 between Somerset West and Stellenbosch.

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