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• Main Menu
• Wine List

1. Main Menu
   Our mains are served with a choice of chips, rice, baked potato, grilled sweet potato, mash, pap 'n gravy, vegetables or a side salad.
   1. Biltong Starters
      1. Biltong
         R 87.00
         Turn ‘n Tender’s own sliced beef biltong.
      2. Biltong Carpaccio
         R 90.00
         Dressed with Grana Padano shavings, rocket ‘n olive oil.
      3. Billy Boy
         R 60.00
         Uniquely ours, marinated ‘n grilled biltong.
      4. Biltong Pâté
         R 65.00
         Our own creation. Served with slices of toasted ciabatta.
      5. Biltong Board
         R 255.00
         A selection of our sliced beef biltong, biltong carpaccio, grilled biltong and biltong pâté. Perfect for sharing.
      6. Retail Biltong
         Take home the tender taste of our biltong. Please enquire with your waitron. Price on request
   2. Starters
      1. Beef Shortrib Rashers
         R 72.00
         BBQ spiced short rib rashers.
      2. Trinchado
         R 95.00
         Beef cubes with peri-peri, tomato, onion ‘n garlic.
      3. Steak Tartare
         R 115.00
         Raw minced fillet prepared to perfection the Turn ‘n Tender way
      4. Marrow Bones
         R 65.00
         Roasted ‘n spiced with paprika, black pepper ‘n salt.
      5. Lamb Tails
         R 99.00
         Braised ‘n slow cooked with tomato, onion, garlic 'n celery, served with a dollop of pap.
      6. Chicken Livers
         R 67.00
         Pan-fried chicken livers served in plain or peri-peri cream sauce.
      7. Calamari
         R 72.00
         Tender calamari tubes grilled ‘n served with your choice of fresh lemon butter, peri-peri or sweet chilli ‘n coriander sauce.
      8. Calamari Squid Heads
         R 72.00
         Deep-fried in a light batter ‘n served with your choice of tartar sauce or peri-peri sauce. Subject to availability.
      9. Curried Prawns
         R 115.00
         Four queen prawns in a fragrant creamy curried coconut sauce with a touch of garlic. Subject to availability.
      10. Snails
          R 85.00
          Served in brandy ‘n garlic butter sauce with a dash of cream.
      11. Focaccia-Style Bread
          Topped with cheddar ‘n grated biltong - Small
          R 77.00
          Topped with cheddar ‘n grated biltong - Large
          R 122.00
          Flavoured with garlic ‘n herbs - Small
          R 52.00
          Flavoured with garlic ‘n herbs - Large
          R 75.00
      12. Oxtail Soup
          R 87.00
          Slow cooked in a rich tomato ‘n beef stock. Served with butter beans.
      13. Seafood Soup
          R 85.00
          Tomato ‘n cream base, with mussels, calamari, white wine, garlic ‘n topped with a queen prawn.
      14. Butternut Soup
          R 55.00
          With a touch of cream.
   3. Salads
      1. House
         Fresh rocket, tomato, red onion, cucumber, hard-boiled egg, provolone cheese ‘n green olives on a bed of crisp lettuce.
         Regular
         R 85.00
         Table
         R 110.00
      2. French
         Fresh rocket, tomato, red onion, cucumber, avo* ‘n carrot on a bed of crisp lettuce.
         Regular
         R 70.00
         Table
         R 95.00
      3. Greek
         Fresh rocket, tomato, red onion, cucumber, feta ‘n kalamata olives on a bed of crisp lettuce.
         Regular
         R 85.00
         Table
         R 110.00
      4. Blue Cheese
         Fresh rocket, tomato, red onion, cucumber, avo*, carrot ‘n grated blue cheese on a bed of crisp lettuce, served with a creamy blue cheese dressing on the side.
         Regular
         R 90.00
         Table
         R 115.00
      5. Honey 'n Mustard Chicken
         R 115.00
         Tomato, cucumber, Kalamata olives ‘n goat’s cheese on a bed of crisp lettuce, topped with tender chicken fillet strips cooked in honey ‘n mustard sauce.
      6. Steak 'n Rocket
         R 130.00
         French salad topped with tender steak cubes, rocket ‘n feta, dressed with a balsamic vinegar ‘n red wine reduction.
      7. Caesar
         Cos lettuce, Grana Padano shavings ‘n anchovy fillets, drizzled with Caesar dressing ‘n served with toasted ciabatta.
         Price
         R 90.00
         Add chicken
         R 30.00
         Add an egg
         R 12.00
   4. Our Legendary Steak Cuts
      1. ~Classic Cuts~
      2. Fillet
         The most legendary of all cuts. Tender ‘n lean, the buttery softness of fillet is best enjoyed rare or medium rare. Best when paired with one of our speciality sauces or toppings for the perfect personalised touch.
      3. Sirloin
         A prime cut. Succulent ‘n tender with a strip of fat that, when crispy, packs in the flavour. This cut is best enjoyed as rare as possible.
      4. T-Bone
         A juicy ‘n tender favourite. The smaller tender fillet is separated from a larger succulent sirloin by the t-shaped bone which adds a sweeter flavour. Perfect for those who can’t decide. Have it medium rare for the best flavour.
      5. Rib-Eye on the Bone
         Rib-eye has fat marbling through the steak ‘n it's recommended that it's not cooked less than medium rare. This is to allow the fat marbling to melt ‘n saturate the meat, making it juicy ‘n full of flavour.
      6. ~Signature Cuts~
      7. Rump No Fat
         A unique lean cut. Tunnel rump is juicy with no fat, making it a healthy steak choice.
      8. Rump with Fat
         A classic cut with a little something extra. Full of flavour with crispy grilled fat that unlocks the legendary flavours.
      9. Point Rump
         This signature Turn ‘n Tender cut is from the cap end of the rump. Commonly referred to as Picanha, this succulent steak is covered in a generous layer of crispy fat that enhances its flavour ‘n juices.
      10. Entrecôte
          A premium cut from the loin with an extra tail of fat that adds rich flavour.
   5. The Legend of the Four Brothers
      Each Founding Brothers has designed their own unique dish.
      1. Mervyn's Magic
         R 275.00
         700g T-bone sliced off the bone ‘n served with coarse salt ‘n burnt butter.
      2. Steven's Sensation
         300g Rump or sirloin, topped with mussel, white wine, garlic ‘n cream sauce.
         Price
         R 215.00
         Should you prefer fillet - add
         R 43.00
      3. Howard's Howler
         300g Rump or sirloin, topped with melted cheddar ‘n pepper sauce.
         Price
         R 200.00
         Should you prefer fillet - add
         R 43.00
      4. Brian's Bowl Over
         R 225.00
         500g Ribeye on the bone.
   6. Grills
      Choose from plain grilled, original Turn 'n Tender basting, chilli basting, dry pepper coating.
      1. Fillet
         A prime cut so tender it melts in your mouth. The discerning steak lover’s choice.
         200g
         R 165.00
         300g
         R 205.00
         400g
         R 245.00
      2. Sirloin
         A succulent cut with just enough fat to enhance its flavour.
         200g
         R 135.00
         300g
         R 165.00
         400g
         R 205.00
      3. Entrecôte
         R 180.00
         350g Steak cut from the loin, with natural fat that gives it extra flavour.
      4. Point Rump
         Our signature cut of rump with a thick layer of fat.
         300g
         R 170.00
         400g
         R 210.00
      5. Rump with Fat
         R 135.00
         A 200g juicy tender cut with a layer of fat.
      6. Rump - No Fat
         A juicy tender lean cut.
         200g
         R 135.00
         300g
         R 165.00
         400g
         R 205.00
      7. Rump Espetada
         R 190.00
         350g Tender rump chunks prepared with a sherry, garlic ‘n mixed herb rub ‘n skewered the old-fashioned way with bay leaves.
      8. Cut For Two
         700g Steak carved at the table. Served with two sides ‘n two sauces.
         Rump
         R 380.00
         Sirloin
         R 380.00
         Fillet
         R 435.00
      9. T-Bone
         R 200.00
         500g Portion of a juicy ‘n tender favourite.
      10. Ostrich Fillet
          R 220.00
          300g Fillet medallions prepared with dry pepper coating or Turn ‘n Tender basting.
      11. Lamb Loin Chops
          Four 140g succulent 'n juicy T-bone-style chops.
          Half
          R 160.00
          Full
          R 250.00
      12. Deboned Leg of Lamb
          R 400.00
          800g Deboned leg of lamb for sharing. Delicately spiced, carved at the table ‘n served with two sides.
      13. Lamb Potjie
          R 215.00
          A South African classic made with juicy lamb cuts ‘n slow-cooked for tenderness.
      14. Oxtail Potjie
          R 220.00
          Our legendary recipe of traditional braised oxtail, slow-cooked in red wine.
      15. Beef Spare Ribs
          Tender, meaty, sticky ‘n delicious.
          500g
          R 150.00
          1kg
          R 265.00
      16. Grilled Boerewors
          Turn ‘n Tender’s own pure beef boerewors. Best served with pap ‘n gravy.
          Price
          R 120.00
          Add a fried egg
          R 12.00
   7. Extras
      Optional extra for a little more.
      1. Deep-Fried or Pan Fried Onion Rings
         R 37.00
      2. Sautéed Mushrooms
         R 50.00
      3. Grilled Boerewors
         R 50.00
   8. Combos
      1. 200g Tender Steak 'n Calamari
         A succulent ‘n juicy 200g rump or sirloin steak ‘n tender grilled calamari tubes or calamari squid heads.
         R 175.00
         Should you prefer fillet, add
         R 43.00
      2. 200g Tender Steak 'n Boerewors
         A succulent ‘n juicy 200g rump or sirloin steak ‘n boerewors.
         Price
         R 165.00
         Should you prefer fillet, add
         R 43.00
      3. Spare Ribs 'n Spring Chicken
         Sticky ‘n delicious ribs ‘n a half spring chicken bursting with flavour.
         Beef
         R 215.00
         Pork
         R 235.00
      4. Spare Ribs 'n 200g Tender Steak
         Sticky ‘n delicious ribs ‘n a succulent ‘n juicy 200g rump or sirloin steak.
         Beef
         R 220.00
         Should you prefer fillet, add
         R 43.00
         Pork
         R 255.00
      5. Spare Ribs 'n Calamari
         Sticky ‘n delicious ribs ‘n tender grilled calamari tubes or calamari squid heads.
         Beef
         R 195.00
         Pork
         R 230.00
   9. Sauces 'n Toppings
      1. Chimichurri
         R 40.00
         Argentinian marinade
      2. Snail
         R 70.00
         Brandy ‘n garlic
      3. Bordelaise
         R 60.00
         With marrow bones, mushrooms ‘n port.
      4. Mushroom 'n Feta
         R 50.00
      5. Cheese 'n Biltong Sauce
         R 70.00
         Topped with biltong slices.
      6. Cheese | Mushroom | Pepper | Garlic
         R 37.00
      7. Madagascan Green Pepper
         R 37.00
      8. Monkey Gland or Peri-Peri
         R 35.00
      9. Blue Cheese
         R 45.00
   10. Poultry
       Choose from peri-peri, fresh lemon 'n herb, bbq or sweet chilli 'n coriander sauce.
       1. Spring Chicken
          Young ‘n full of flavour.
          Half
          R 105.00
          Full
          R 155.00
       2. Deboned Half Chicken*
          R 170.00
          A half chicken with the wing.
       3. Chicken Breast Fillet*
          R 110.00
          Flame-grilled tender chicken fillets.
       4. Chicken Schnitzel
          Golden-crumbed schnitzel.
          R 110.00
          Add cheese or mushroom sauce.
          R 37.00
       5. Duck Leg Quarters
          R 195.00
          Prepared with citrus 'n ginger sauce.
   11. Seafood
       1. Kingklip Fillet
          R 225.00
          Served with fresh lemon butter sauce or dry-grilled.
       2. Hake Fillet
          R 110.00
          Served deep-fried or dry-grilled ‘n topped with fresh lemon butter sauce.
       3. Scottish Salmon
          R 240.00
          Plain-grilled or prepared with soya ‘n sesame seeds.
       4. Calamari
          R 145.00
          Tender calamari tubes grilled ‘n served with your choice of fresh lemon butter, peri-peri or sweet chilli ‘n coriander sauce.
       5. Prawns
          SQ
          Grilled in fresh lemon butter or peri-peri sauce. Please enquire with your waitron on availability ‘n price.
   12. Burgers
       200g Pure ground beef. Our burgers are served on a toasted brioche bun with a choice of chips, rice, baked potato, grilled sweet potato, mash, pap 'n gravy, vegetables or a side salad.
       1. Classic
          R 92.00
          Topped with grilled onions ‘n good old-fashioned pink sauce.
       2. Cheese
          R 102.00
          Topped with sliced cheddar ‘n served with cheese sauce on the side.
       3. Mushroom
          R 102.00
          Topped with creamy mushroom sauce.
       4. Pepper
          R 102.00
          Topped with creamy pepper sauce.
   13. Vegetarian
       1. Veg Curry
          R 115.00
          Mixed vegetables prepared in a creamy curried coconut sauce with a touch of garlic ‘n served in a potjie pot. Served with your choice of a side.
       2. Veg Burger
          R 125.00
          Two deep-fried Grana Padano-crumbed aubergine slices layered with goats cheese, topped with grilled onions ‘n served on a toasted brioche bun with your choice of side.
   14. Desserts
       1. Crème Brûlée
          R 55.00
          Rich vanilla custard base topped with caramelised sugar ‘n mixed berries.
       2. Chocolate Crème Brûlée
          R 55.00
          Chocolate ganache topped with vanilla custard ‘n caramelised sugar.
       3. Butterscotch Mousse
          R 75.00
          A creamy butterscotch mousse in a dark chocolate mould, served with a milk chocolate Kahlùa® cup.
       4. Dark Chocolate Sponge Pudding
          R 65.00
          Decadent chocolate pudding, soaked in a rich chocolate syrup ‘n served with rocky road ice cream.
       5. Baked Cheesecake
          Bar-One®
          R 70.00
          Plain
          R 55.00
       6. Ice Cream
          R 60.00
          Vanilla ice cream served in a phyllo pastry basket ‘n drizzled with a rich Bar-One® chocolate sauce.
       7. Dom Pedro
          R 60.00
          Made with Kahlúa®, Cape Velvet®, Frangelico® or Jameson®
       8. Sorbet
          R 50.00
          3 Assorted fruit flavours.
   15. Cold Beverages
       1. Soft Drink
          R 24.00
          Coca-Cola®, Sprite®, Fanta® or Crème Soda.
       2. Sugar Free Soft Drink
          R 23.00
          Coke Light®, Coke Zero®, Sprite Zero® or Tab®
       3. Cordial 'n Mixer
          R 28.00
          Schweppes® mixers
       4. Grapetiser® or Appletiser®
          R 29.00
       5. Glass Bottled Still or Sparkling Mineral Water
          250ml
          R 18.00
          750ml
          R 34.00
       6. Milkshake
          R 36.00
          Bar-One®, vanilla, strawberry, banana or lime.
   16. Hot Beverages
       1. Cappuccino
          Price
          R 26.00
          With cream
          R 27.00
       2. Red Cappuccino®
          R 30.00
       3. Latte
          R 27.00
       4. Red Latte®
          R 30.00
       5. Speciality Coffee
          R 60.00
          With Kahlúa® or Jameson®
          Enjoy responsibly. Alcohol not for sale to persons under the age of 18.
       6. Americano
          R 21.00
       7. Espresso
          Single
          R 20.00
          Double
          R 23.00
       8. Hot Chocolate
          R 27.00
       9. Five Roses Tea | Herbal Tea
          R 17.00
   17. Terms and Conditions Apply
       Ts ‘n Cs apply. All prices are inclusive of VAT. Ingredients may be subject to availability ‘n seasonality. Our menu descriptors do not contain all ingredients. Some food items may have traces of nuts ‘n sesame seeds. Should you be allergic to any food items, please request information regarding the ingredients prior to ordering. Portion weights are raw weights. All extras will be charged
       for. Not all items on this menu are available as takeaway. While stocks last.
   Menu last updated: 16 Sep 2019

   Menus are deemed correct at time of publication but may vary over time. It is the responsibility of the restaurant to maintain the menu and ensure prices are up to date.

1. Wine List
   Extensive list of premium and affordable wines.
   Menu last updated: 05 Oct 2018

   Menus are deemed correct at time of publication but may vary over time. It is the responsibility of the restaurant to maintain the menu and ensure prices are up to date.