Rossouws Restaurants

Yesterday I spent a very pleasant morning tasting South African pinotages from the 1970s - more on that later. The venue was Belthazar in the V&A Waterfront, and the tasting was followed by lunch from their menu. As many will know, this is a steak and seafood emporium, in all senses of the word. You can get your meal, plus steak knives or books, or a cut to go. The tone is upmarket, the service is slick, and the prices will never strike you as avuncular. After some very fine langoustines, we were treated (yes, freebie alert) to some of their new cuts of Karan beef: a Chicago cut prime rib (which they can do individually, though ours was the whole quarter, sliced); and fillet on the bone. The fillet on the bone is excellent, but still fillet, all about softness before flavour. The Chicago cut is one to try the next time you hear the call of the carnivore in your head.