OUR SPECIALITY STEAKS
The Aaron Brothers founded Turn ‘n Tender in 1977 and each developed their own delicious speciality dish.
The brothers also took extra care to pair the perfect wine with each speciality dish.
OUR SPECIALITY STEAKS
Choose from original Turn ‘n Tender basting, plain-grilled, dry pepper coating or activated charcoal rub.
HOWARD'S HOWLER299
300g rump (with or without fat) or sirloin topped with melted cheddar and creamy pepper sauce.
Should you prefer fillet, add 65
BOSMAN GENERATION 8 | SHIRAZ 82STEVEN'S SENSATION335
300g rump (with or without fat) or sirloin topped with a mussel, white wine, garlic and cream sauce.
Should you prefer fillet, add 65
DAVID FINLAYSON | MERLOT 98BRIAN’S BOWL OVER409
600g rib-eye on the bone, topped with herb compound butter and roasted marrow bone.
WARWICK THE FIRST LADY | CABERNET SAUVIGNON 110MERVYN’S MAGIC409
600g T-bone, thinly sliced off the bone and finished with coarse salt and burnt butter.
KANONKOP KADETTE CAPE BLEND | RED BLEND 117FOUNDERS’ CAVEMAN649
Our Signature tomahawk cut, 1kg rib-eye on a long bone, thinly sliced and finished with coarse salt.
NEDERBURG BARONNE | RED BLEND 70Served with a choice of chips, rice, mashed potato, pap and gravy, vegetables, baked potato or a side salad.
These are recommended wine pairings and priced by the glass.
See our wine list for more.
