The Bull Run Restaurant: A temple of dry age and mineral funk

Joburg is a carne-loving town, but one area we truly excel in is steakhouses. Just look at The Bull Run Restaurant in Sandton – it’s a celebratory confab that demands to be marked with a juicy slab of beef in a pool of its own juices on your plate, a steak knife clutched in your hand and a napkin tucked beneath your chin.

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The Bull Run Restaurant, located in the city’s financial district across the road from the Johannesburg Stock Exchange, is no longer a mustily masculine beef house that peddles in porterhouse. After relaunching last year August following a R20-million revamp, it’s become seen as a modern meat shrine where you can keep it tender with rib eyes, sirloins, T-bones and beyond. There’s even a bronze sculpture that was unveiled during the launch – a raging bull that measures three metres by two metres, epitomising the powerful dynamism of the district. Locals and tourists flock outside the glorified landmark for commemorative selfies with the bull after conquering their marbled meats.

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When visiting this new-wave meatery, start off at the Dollar Bar, where you can loosen your tie and breathe out your jetlag. The signature Bull Run is hands-down the best drink on the menu. A twist on the French 75, it’s made with a double shot of gin shaken with elderflower, orange bitters and fresh lemon juice, served in a champagne flute topped up with sparkling wine and garnished with lemon zest. The ladies will love the strong yet sweet Candyfloss Margarita, made with silver tequila, Triple Sec and a dash of lime poured over a fluff of candyfloss, or the Chocolate Rose – a delicate combination of rose, Amarula and Nachtmusiek served straight up in a coupe glass garnished with a fresh rose petal.

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Next, grab a table and get ready to tuck into the famous Prawn Ritz or Cheesey Garlic Prawns to start. The latter, prepared with Café de Paris, cheese sauce and grated cheese with warm pita bread on the side, is the definition of indulgence. For mains, the Jalapeño & Feta Fillet is a must. The kitchen makes sure it arrives at your table still sizzling, stuffed with feta, wrapped with prosciutto and topped with Café de Paris butter and jalapeño. The lamb cutlets gratinated with a rosemary, black pepper and garlic and mustard crust as well as the beef brisket slowly braised in red wine and flavoured with truffle and port are also fantastic choices.

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Pescatarians will be delighted that there are ample seafood options too, from a generous seafood platter, to a tender-as-sashimi fillet of kingklip basted with lemon, garlic, paprika and olive oil. The menu also offers queen prawns, king prawns and Falklands calamari. Vegetarians will enjoy the fried halloumi and avocado salad or the wild mushroom gnocci. For dessert, don’t miss the Berry Brûlée – a dreamy combo of wild berry baked custard with Boudoir biscuit.

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20 Maude Street, Sandton 

011 884 1400 

www.thebullrun.co.za 

info@thebullrun.co.za 

Facebook: @the.bull.run.restaurant.sandton 

Instagram: @thebullrun01 

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