The finest cut meat grilled to perfection...

Cattle BaronGroup of Steakhouses

EST 1987

TM

No corkage fee*

A LONG TRADITION OF EXCELLENCEDuring the American Civil War, a new breed of entrepreneur was born, the Cattle Barons. These immensely rich and powerful men, along with their cowboys moved millions of unattended Texan cattle vast distances across the Kansas plains to railheads for transport to market centres. This helped to generate income which stabilized the war-torn Texan economy. In the process, jerry-built cattle towns such as Abilene, Wichita & Dodge became infamous . . .

The Cattle Baron restaurant concept originated in 1987 in the heart of Bellville. Popular demand dictated the need to open more outlets and the many awards that have been won in the prestigious Steakhouse of the Year competition by various Cattle Baron branches over the past years bears testimony to our success story.

SETTING US APART...Cattle Baron offers our famous hot vegetables accompanying all our main course dishes. Our policy also extends to our complimentary bread service and no corkage fee*.

THE SECRET OF OUR SUCCESSRenowned for our mouth-watering steaks - the secret of our success lies in the preparation of our meat. Putting a mouth-watering steak on the plate starts with sourcing the best beef. Our perfectly aged grain-fed beef is wet-aged ensuring our steaks are consistently juicy, tender and full of flavour. The attention to detail and focus on the cutting and preparation of our meat is impeccable. Our meat cutting techniques are exclusive to Cattle Baron and our secret recipe seasoning salt and basting sauce are designed to enhance the natural flavours of our meat. We use superior quality ingredients, a timeless recipe and grill our steaks superbly everytime offering the ultimate steak experience.

At Cattle Baron we offer a unique menu with simple, home cooked dishes that reflect traditional elements of food. Our traditional approach offers food that is relaxed and uplifting, while at the same time is innovative, appealling and affordable.

We pride ourselves on delivering stylish dining and unsurpassed standards of service in relaxed surroundings. We put immeasurable care into everything we do, all to provide our guests with a memorable dining experience. A warm, inviting atmosphere is predominant in all our Cattle Baron Steakhouses.

GRATUITY POLICY:We respectfully advise that gratuity is not included in our menu prices. The norm for good service is 10% or more of the total bill depending on the quality of service. Tables of 10 or more may be subject to a standard gratuity of 10%.

*Terms & Conditions Apply.

The Cattle Barons became legends

National Steakhouse ofthe Year Awards

The ultimatesteak experience

STARTERS

AUGUST 2019

starter platter for the table ................................................................................................... 180

(Serves 3-4)a selection of stuffed mushrooms, calamari steak strips & venison carpaccio

add: crumbed chicken tenders with sweet chilli sauce ......................................................... 30

add: bar-b-que steak cubes ............................................................................................................................. 45

add: crumbed fillet strips with monkey gland sauce ............................................................... 54

stuffed mushrooms ............................................................................................................................... 78

filled with a delicate mixture of cheddar, parsley, garlic, breadcrumbs, sherry,served with our tartar sauce

crumbed mushrooms ........................................................................................................................ 65

crumbed and deep-fried, served with our tartar sauce

mushrooms au gratin ........................................................................................................................ 78

topped with home-made napolitana sauce and gratinéed with blue cheese shavings

camembert ............................................................................................................................................................ 75

soft and creamy camembert crumbed & deep-friedserved with a choice of berry coulis or sweet chilli sauce

snailsserved in garlic butter ................................................................................................................................................ 65

served in a creamy garlic sauce ........................................................................................................................ 69

served in cheese sauce and gratinéed with blue cheese shavings ......................................... 75

venison carpaccio ...................................................................................................................................... 98

thinly sliced venison, drizzled with rocket & walnut pesto, served with crème fraîche and pecorino shavings

chicken livers peri-peri ...................................................................................................................... 65

simmered in a creamy napolitana and peri-peri sauce

calamari ...................................................................................................................................................................... 72

soft & tender calamari steak strips, deep-fried and served with our tartar sauce

mussels ........................................................................................................................................................................ 78

local half shell black mussels poached in a creamy garlic and white wine sauce

avocado & prawn cocktail ......................................................................................................... 92

fanned avocado (seasonal) and poached prawnstopped with our unique marie rose sauce

PLEASE NOTE: Menu items may contain or come into contact with WHEAT, EGGS, NUTS, and DAIRY PRODUCTS. Persons suffering from food allergies must please enquire with their waitron prior to ordering. We shall always do our best to accommodate dietary restrictions, but cannot necessarily comply with every dietary request. Items are cooked to order and may be served rawor undercooked. Any health risks related to consuming raw or undercooked items are not the liability of the restaurant. Certain menu items contain alcohol - please enquire with your waitron for further information.

SALADS

AUGUST 2019

baron’s platter ............................................................................................................................................. 138

grilled black mushroom, deep-fried camembert with berry coulis, vegetable springrolls with sweet chilli sauce, and potato rosti topped with crème fraîche served with a choice of starch

crêpes florentine ................................................................................................................................... 128

crêpes filled with creamed spinach, feta and mushrooms topped with a tangy napolitana sauce and gratinéed with parmesan shavings served with a choice of starch

veggie burger ............................................................................................................................................... 118

crumbed vegetarian patty served on a fresh sesame seed bun with lettuce, tomato, gherkins, caramelized onions and our famous Cattle Baron burger mayo topped with a choice of: • peppadews®, avocado (seasonal) and toasted onions • camembert and fig preserves

enjoy any of the above dishes and add a for only R24

fresh garden side salad ................................................................................................................... 48

mixed greens, cucumber, tomato, red onion, red cabbage and spring onions

add: feta & olives ...................................................................................................................................................... 20

add: avocado (seasonal) .................................................................................................................................... 20

greek ................................................................................................................................................................................ 79

creamy feta and black kalamata olives

jalapeño ..................................................................................................................................................................... 89

sliced jalapeños, parmesan shavings and fresh avocado (seasonal)

baby beetroot & butternut ..................................................................................................... 89

marinated baby beetroot, roasted butternut, feta and toasted onions

sesame chicken ............................................................................................................................................ 94

sesame encased chicken strips in a honey & soya sauce reduction, fresh avocado (seasonal) and olive chilli jam

seared sirloin ................................................................................................................................................. 120

perfectly seared sirloin, roquefort cheese, fig preserves and toasted onions

enjoy any of the above salads and add a for only R24

VEGETARIAN

JUNE 2019

BURGERS200g flame-grilled beef patty or a grilled or crumbed chicken breastserved on a fresh sesame seed bun with lettuce, tomato, gherkins,caramelized onions, and our famous Cattle Baron burger mayo

vegetarian patty also available

TAKE IT HOME

extrasSPECIALITY sauces

SPECIALITIESkid ory’s .................................................. 115

bacon, cheddar andavocado (seasonal)

texas manor ................................... 118

habanero salsa, jalapeñosand cheddar

nevada ..................................................... 118

bacon, avocado (seasonal),camembert and toasted onions

blue cheese ..................................... 118

blue cheese sauce, fig preserves,bacon, and blue cheese shavings

the steakhouse ........................ 149

100g fillet steak burger topped with deep-fried onion rings

add: 200g beef patty ............................... 36

CLASSICSregular ........................................................... 89

thin lizzie ................................................... 89

no bun, side salad instead of starch

cheeseburger .................................... 96

buddy bolden ................................ 105

bacon and egg

louisiana ................................................. 105

bacon and cheddar

manhattan ......................................... 105

caramelized pineapple and cheddar

two fisted jackson ................ 145

double burger patty, double bacon,double cheddar

add: chicken breast ................................... 28

bottle habanero paste ............ 65

bottle habanero chillies ........ 60

Cattle Baron Seasoning ......... 26

Cattle Baron Basting .................. 30

side chips ................................................... 32

deep-fried onion rings ........... 38

grilled mushrooms ...................... 54

crumbed mushrooms ............. 65

sliced jalapeños ................................. 18

chopped chillies ................................ 18

habanero salsa ................................... 18

habanero paste ................................. 18

enjoy any of the above burgers and add a 200ml for only R18

champignon l blue cheese lCattle Baron béarnaise .................. 35

chimichurri (argentinian) ........... 35sauce of coriander, garlic, onion, parsley, chilli and olive oil

chermoula (moroccan) ................... 35paste of coriander, garlic, parsley, lemon,paprika, chilli and olive oil

green peppercorn madagascar lmushroom l creamy garlic l tournedos l monkey gland l cheese l peri-peri l mustard ............................................................. 32

SPECIALITY BUTTERsgarlic l herb l mustard lhabanero chilli & garlic ................. 35

AUGUST 2019

all main courses served with a choice of chips, baked baby potatoes or savoury rice

JUNE 2019

pork loin spare ribs ....................................................................... 500g 186 l 800g 254

pork prime rib .............................................................................................................................. 400g 165

oven-roasted in chermoula paste and served with pineapple salsa

flat iron pork rib eye ...................................................................................................... 400g 179

smoked and grilled or plain grilledserved with a choice of mustard sauce, mustard butter or herb butter

pork belly ............................................................................................................................................. 400g 190

oven-roasted and served with mustard mash and apple relish

easy eatschicken tenders ........................................................................................................................................ 128

succulent chicken strips, crumbed and deep-fried, served with a choice of sauce

bar-b-que steak cubes ................................................................................................................. 148

grilled in Cattle Baron basting and served with a choice of chimichurri or creamy peri-peri sauce

crumbed fillet strips ......................................................................................................................... 148

crumbed, deep-fried and served with a choice of sauce

fillet schnitzel ................................................................................................................................................ 175

crumbed, pan-fried and served with a choice of sauce

PORK

all main courses served with a choice of chips, baked baby potatoes or savoury rice

chateaubriand ...................................... 500g for two l 380 1kg for four l 720

fillet steak flambéed at the table with brandyserved with mushroom sauce and our Cattle Baron béarnaise sauce

meat board for two .............................................................................................................................. 435

sirloin, fillet, beef ribs and lamb loin chopsserved with our Cattle Baron béarnaise sauce, olive chilli jam and mustard butter

ocean platter for two ........................................................................................................................ 355

deep-fried hake and calamari steak strips, creamy garlic & white wine mussels and prawns served with tartar sauce and two choices of garlic butter, lemon butter or peri-peri sauce

spare ribs for two .................................................................................................................................... 370

1,2kg pork ribs grilled and basted with Cattle Baron sweet basting sauce

dishes for two and four are served with two or four starch choices respectively

TO SHARE

AUGUST 2019

JUNE 2019

steaks & GRILLS

STEAK GRILLING GUIDELINESbleu / rare ............................................................................................. brown seared crust with red centre

medium rare ........................ brown seared crust, warmed through with a warm red centre

medium ...................................................................... brown seared crust with a pink, hot, juicy centre

medium well ............... dark brown seared crust, cooked through with a slight pink centre

well done .................................. dark brown seared crust, charred, cooked through completely

all weights advertised are raw weights prior to cooking, weight losses may

occur and will vary depending on the length of cooking time

rump ......................................................................................................................... 300g 174 l 400g 210

sirloin ................................................................................. 200g 144 l 300g 174 l 400g 210

fillet ............................................................................................................................ 200g 178 l 300g 215

larger cuts are available on request

meat on the bonepork loin spare ribs ..................................................................... 500g 186 l 800g 254

beef spare ribs (subject to availability) ..................................................................... 600g 225

t-bone .......................................................................................................................................................... 600g 238

sirloin on the bone ............................................................................................................ 600g 218

fillet on the bone ................................................................................................................... 350g 218

lamb loin chops ........................................................................................................................ 440g 220

served with a choice of herb, garlic, mustard or habanero chilli & garlic butter

blackened pepper style .............................................................................................................. 45

coated with crushed black peppercorns before grilling, served with our famous green peppercorn madagascar sauce and flambéed at the table with brandy

surf & turfconvert any steak into a surf & turf by adding: • grilled prawns served with a choice of lemon butter, garlic butter or peri-peri sauce ................................................................ (per prawn) 29 l (three prawns) 78

• deep-fried calamari steak strips served with tartar sauce ....................................... 42

convert your steak

all main courses served with a choice of chips, baked baby potatoes or savoury rice

AUGUST 2019

all steaks and grills are basted, seasoned and cooked to your satisfaction

AUGUST 2019

chateaubriand ....................................................................................... 200g 205 l 300g 235

fillet steak flambéed at the table with brandy, served with mushroom sauce andour Cattle Baron béarnaise sauce

fillet madagascar .............................................................................. 200g 195 l 300g 225

topped with our famous green peppercorn madagascar sauce

blackened pepper fillet ......................................................... 200g 205 l 300g 235

coated with crushed black peppercorns before grilling, served with our famous greenpeppercorn madagascar sauce and flambéed at the table with brandy

carpetbagger .................................................................................................................................. 300g 235

fillet steak stuffed with a choice of: • smoked mussels and cheddar • bacon, feta and peppadews®

• chorizo, camembert and jalapeños

sirloin nevada ............................................................................................................................... 300g 210

topped with bacon, avocado (seasonal), camembert and toasted onions

fat tuesday ......................................................................................................................................... 600g 259

the connoisseur’s steak - rump or sirloin

STEAKS THAT MADE US FAMOUS

house specialitiesgarlic rump ........................................................................................................................................ 300g 195

topped with garlic butter and chopped garlic

sirloin champignon ............................................................................................................ 300g 195

topped with a creamy champignon sauce

blue cheese sirloin .............................................................................................................. 300g 210

topped with blue cheese sauce, bacon, fig preserves and blue cheese shavings

texas manor sirloin ............................................................................................................ 300g 210

topped with habanero salsa, jalapeños and cheddar

fillet habanero ......................................................................................... 200g 195 l 300g 225

topped with habanero chilli & garlic butter - very hot

fillet rossini .................................................................................................... 200g 205 l 300g 230

topped with creamy chicken livers peri-peri

argentinian fillet .................................................................................. 200g 210 l 300g 235

topped with chimichurri sauce

sautéed mushroom fillet .................................................... 200g 210 l 300g 235

served on potato rosti and topped with sliced mushrooms sautéed in garlic butter

all main courses served with a choice of chips, baked baby potatoes or savoury rice

AUGUST 2019

SEAFOODgood ‘ol fish & chips .......................................................................................................................... 135

lightly seasoned, dipped in batter and deep-fried, served with tartar sauce

calamari ................................................................................................................................................................... 139

soft and tender calamari steak strips, deep-fried and served with tartar sauce

whole baby kingklip (subject to availability) .................................................................... 229

served with a choice of lemon butter or garlic butter

linefish ........................................................................................................................................................................ 195

served with a choice of lemon butter or garlic butter

prawn platter ............................................................................................................................................... 245

served with a choice of lemon butter, garlic butter or peri-peri sauce

seafood combo .......................................................................................................................................... 179

prawns served with a choice of lemon butter, garlic butter or peri-peri sauceand deep-fried calamari steak strips served with tartar sauce

enjoy with any of the above seafood dishes:

add: mussels in a creamy garlic and white wine sauce .......................................................... 49

add: deep-fried calamari steak strips served with tartar sauce ..................................... 42

add: additional prawns ................................................ (per prawn) 29 l (three prawns) 78

chickenchicken schnitzel .................................................................................................................................... 145

crumbed and deep-fried, served with a choice of sauce

chicken bacamberry ........................................................................................................................ 145

succulent grilled chicken breasts topped with bacon, camembert and toasted onionsserved on a berry coulis

chicken parmesan ............................................................................................................................... 145

crumbed and deep-fried, topped with bacon, cheese sauce, parmesan shavings and toasted onions

chicken & pine ............................................................................................................................................. 145

succulent grilled chicken breasts layered with caramelized pineapple and cheese sauce

chermoula chicken ............................................................................................................................. 145

succulent chicken breasts grilled with chermoula paste and topped with pineapple salsa

chicken cordon bleu ......................................................................................................................... 155

filled with bacon and cheddar, crumbed, flash-fried and oven-roasted

all main courses served with a choice of chips, baked baby potatoes or savoury rice

DESSERTS

AUGUST 2019

baked cheesecake ................................................................................................................................... 65

served with a choice of *cream or ice-cream

chocolate fondant ................................................................................................................................... 60

a warm chocolate cake with a molten chocolate centre, served with a choice of *cream or ice-cream

apple crumble ................................................................................................................................................. 60

freshly baked - worth the wait, served hot with a choice of *cream or ice-cream

ice-cream & BAR-ONE® sauce ........................................................................................... 58

vanilla ice-cream served with the ultimate chocolate BAR-ONE® sauce

malva pudding ............................................................................................................................................... 58

a traditional favourite, served with custard and a choice of *cream or ice-cream

crème brûlée ..................................................................................................................................................... 58

a classic crème anglaise with a hint of frangelico and a crackling mantle of caramalized sugar

chocolate mousse .................................................................................................................................... 55

rich and creamy mousse with a hint of kahlua served with a choice of *cream or ice-cream

mixed berry crêpes .............................................................................................................................. 55

crêpes filled with vanilla ice-cream and a mixed berry & sherry compotegarnished with *cream

tartufo ............................................................................................................................................................................ 55

flavoured ice-cream encased in a chocolate coating, please enquire with your waitron

*indicates cream alternative used

dom pedros &speciality coffees

single coffee ....................................................................................................................................................... 48

double coffee ................................................................................................................................................... 62

single dom pedro ...................................................................................................................................... 48

double dom pedro .................................................................................................................................. 62

add: FERRERO ROCHER® to any dom pedro ................................................................................... 24

enjoy your dom pedro or speciality coffee with a choice of one spirit / liqueur:

kahlúa, amarula, peppermint, frangelico, jameson irish whiskey

HOT BEVERAGES

AUGUST 2019

filter coffee ............................................................................................................................................................ 26

americano ............................................................................................................................................................... 26

decaf available

cappuccino ............................................................................................................................................................. 28

decaf available

café latté .................................................................................................................................................................... 30

decaf available

single espresso ............................................................................................................................................... 28

double espresso ........................................................................................................................................... 30

five roses / rooibos tea .................................................................................................................... 24

hot chocolate ..................................................................................................................................................... 30

filter coffee and red cappuccino available at selected stores onlyplease enquire with your waitron

cold beverages

soft drinks.......................................................................................................................................... 200ml 22 .

coca-cola, schweppes lemonade, tonic water, pink tonic water, dry lemon, ginger ale

soft drinks.......................................................................................................................................... 300ml 24

schweppes mojito, tropical sunrise, sparletta crème soda, fanta orange

reduced sugar soft drinkscoke no sugar-light taste, schweppes tonic zero, soda water ..................................... 200ml 21

coke no sugar, tab, sprite zero ......................................................................................................... 300ml 23

monster energy drink ................................................................................................. 330ml 35

appletiser / grapetiser ...................................................................................................................... 30

tomato cocktail .............................................................................................................................................. 28

cordials........................................................................................................................................................................... 30

lime, passion fruit, kola tonic

fruit juices................................................................................................................................................................. 30

FUZE ice tea........................................................................................................................................................... 28

still / sparkling mineral water.................................. 500ml l 24 1lt l 34

rock shandy........................................................................................................................................................... 36

bitters, schweppes soda water and lemonade

steelworks ............................................................................................................................................................... 36

bitters, kola tonic, schweppes soda water and ginger ale

iced coffee ............................................................................................................................................................... 36

milkshakesvanilla, strawberry, chocolate, lime, bubblegum ....................................................................................... 36

BAR-ONE® ............................................................................................................................................................................. 38

FERRERO ROCHER® ........................................................................................................................................................ 48

Coca-Cola, Coca-Cola Zero, Coca-Cola Light, Design of the Contour Bottle, the Spenserian script, the Red Disk Icon, Fanta, Sprite,Sparletta, Appletizer, and Grapetizer are trademarks of The Coca-Cola Company © 2019

FUZE tea and the Radiant Leaves device are trademarks of DP Beverages Limited © 2018Schweppes, the 196 graphics with modified fountain design are trademarks of Atlantic Industries © 2019

CHILDREN’S MENU

AUGUST 2019

12 years old and under

junior burger ..................................................................................................................................................... 55

choice of beef patty, a grilled or crumbed chicken breast or vegetarian patty

junior cheeseburger ............................................................................................................................ 60

choice of beef patty, a grilled or crumbed chicken breast or vegetarian patty

junior chicken strips ............................................................................................................................ 55

junior calamari steak strips .................................................................................................. 60

served with tartar sauce

junior pork spare ribs ....................................................................................................................... 89

add: fun kiddies activity pack & crayon .................................................................................................... 15

CHILDREN’S DESSERTSjunior ice-cream & BAR-ONE® sauce .................................................................... 32

vanilla ice-cream topped with the ultimate chocolate BAR-ONE® sauce

mix-o-treatexclusive to Cattle Baron, choose the number of scoops and we provide the kit, a carousel of sauces, jelly babies, smarties, marshmallows and mint chocolatesingle scoop ...................................................................................................................................................................... 32

double scoop ................................................................................................................................................................... 38

triple scoop ....................................................................................................................................................................... 42

junior milkshakes ..................................................................................................................................... 28

vanilla, strawberry, chocolate, lime, bubblegum, BAR-ONE®

soda float ................................................................................................................................................................. 30

a single scoop of vanilla ice-cream with coca-cola, créme soda or fanta orange

all junior meals served with a choice of chips, baked baby potatoes or savoury rice

enjoy any of the above children’s meals and add a for only R20

Fanta and Sparletta are trademarks of The Coca-Cola Company © 2019FUZE tea and the Radiant Leaves device are trademarks of DP Beverages Limited © 2018