The overwhelming number of high-quality meat options at Butcher Shop is what keeps customers coming back to this Mandela Square fixture year after year. Being one of the classiest restaurants on the square helps too.

With a motto of “we raise the steaks,” having a steak would be the logical option when dining here, and there are oh-so-many varieties and ways you can order them. There’s Argentinean ribeye, Dutch veal, Australian Kobe-style wagu, plus South African T-bone, rump and sirloin, among others. All meat is aged three days on the carcass, then put in cold storage for another 21-40 days before being served on your plate, or sold in the accompanying meat shop.

I chose the cubed fillet sautéed in olive oil and rosemary, and it was perfectly tender with a lively flavor. However by doing so I had to forego the hundreds of other tasty options, such as the lamb curry, pork spare ribs, chicken kebabs, ostrich fillet, Scottish salmon, and langoustines.

Of course starters also rate a mention. If you don’t plan to gorge on mains, tempting options include the Mozambican prawn “fiesta,” the game carpaccio, and the izimbambo zemvu (salted grilled lamb riblets). As it happened I had an excellent rocket salad with shaved Parmesan, which was appropriately crisp, fresh and beautifully presented.

In fact everything is beautifully presented at the Butcher Shop, from the starched white tablecloths to the black-clad wait staff, to the homemade rosemary bread with hand-scooped balls of butter. The massive dining room seats up to 600, but never feels cramped or loud. The service is impeccable, in keeping with the general tenor of the place, and waiters will happily recommend a wine from the vast selection – including some very high-end, pricey South African varieties.