This bayside steakhouse channels South African Braai tradition, cooking every cut over live coals for a char no gas kitchen can replicate. Steaks are dry-aged in-house for 30 to 45 days before reaching the grill, with the signature 1.5kg tomahawk sharing the menu with wagyu, kangaroo loin, seafood and vegetarian dishes, all halal-certified. A spacious outdoor deck sets a relaxed tone, with a dessert list worth lingering over.
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