A selection of house-made breads, butters and salts from our trolley
Dressed
Served on ice with blinis, shallot red wine vinegar, crème fraîche, chives and capers
Tartares can be paired with our cellar wine collection or ordered individually
Dry-aged for 4 weeks, OG Grana Padano, cured egg yolk, olive oil and mustard
Smoked bone marrow, cognac, mustard, capers, red onion, chives and anchovies
Fillet, maple dressing, truffle, cured egg yolk, crispy onion and onion jam
Yellowfin tuna, teriyaki sauce, miso tapioca crisp, burnt citrus, chilli and honey-cured egg yolk
Mango-Ají Amarillo sauce, jalapeño, avocado, red onion, tara moto salsa and mango
Roasted beetroot, grilled red pepper, confit tomato, cognac, mustard, capers, red onion, chives, anchovies and beetroot tapioca
Charcoal-grilled lamb tails, served the chef's way
Served the chef's way
Baked Camembert cheese, roasted fruits, honey, rosemary, garlic and walnuts
House-cured salmon in herbs, crème fraîche, pickled fennel and Melba toast
Crispy deep-fried rice topped with Yellowfin tuna, served with ponzu truffle dressing, burnt leek aioli, crispy onions and spring onion
Thinly sliced Yellowfin tuna, seasonal fruit, chilli, onion, wasabi and ginger ponzu, sesame oil, sesame seeds and squid ink tapioca crisp
Prawns, red onion, lime, avocado, salmon caviar and Marie Rose sauce
Three charcoal-grilled tiger prawns, roasted red pepper purée, prawn bisque and chilli flakes
Crispy calamari, teriyaki, nori aioli, bonito flakes, chilli served on a savoury pancake
Fresh Knysna mussels cooked in white wine, garlic, fennel, onion, leek, kombu and dashi cream with nori aioli and burnt leek
Snails cooked in garlic butter, parsley, cream and cheese served with brown bread
Chicken liver pâté, brandy, spices, butter, orange and Japanese milkbread
Pan-fried chicken livers in peri-peri sauce, topped with pickled red onion, served on ciabatta
Crispy waffle served with maple glazed confited duck leg, poached egg, bacon, biltong crumble and orange powder
Slow-braised beef tongue served with honey mustard dressing, pickled onion, turmeric aioli, brussel sprouts, pickled mustard seeds and turmeric sauce
Thinly sliced smoked game of the day, red radicchio, candied hazelnuts, blue cheese, caramelised onions, grilled fig, sesame oil and maple syrup dressing
Slowly braised pulled oxtail and bone marrow, cauliflower purée, pearl barley and carrots, topped with fried onions
Crispy deep-fried rice topped with crème fraîche, Wagyu tartare, caviar and finished with truffle
Slow-braised oxtail, grilled carrots, grilled broccoli, parsnip purée, mashed potato, burnt leek aioli and beef jus
Served the chef's way
French-trimmed lamb chops served with brussel sprouts, edamame beans, pea purée, pak choi, pearl barley and lamb jus rolled in herbs and pistachio
Served the chef's way
Served the chef's way
Deboned baby chicken served with a house salad and truffle chips
Lemon & Herb | Peri-Peri | BBQ
Served the chef's way
Fresh Knysna mussels cooked in white wine, garlic, fennel, onion, leek, kombu and dashi cream with nori aioli and burnt leek, served with chips
Served the chef's way
Grilled tiger prawns, prawn bisque, roasted red pepper purée, Blockman house salad and posh chips
Grilled cauliflower, braised fennel, grilled shitake mushrooms, parsnip purée, deep-fried sage, roasted garlic and gremolata
Mushroom cream, wild mushrooms, bone marrow and potato dauphinoise
Madagascan pepper sauce, roasted onion, spring onions, orange zest and Parmesan mashed potatoes
Bordelaise sauce, carrot purée, grilled onion, bone marrow, biltong crumble and deep-fried potato dauphinoise
At The Blockman, we age our meat using two primary methods: wet-ageing and dry-ageing. At The Blockman, we are passionate and take great pride in producing the best quality aged steaks. This ageing process results in the meat becoming more tender and flavourful. The tenderization process starts to take place when the PH level of the meat drops, this activates the natural enzymes of the meat which then start to break down the protein and binding tissues called collagen. All our cuts are aged in house for a minimum of 28 days.
Chalmar uses two breeds of cattle namely Bosvelders, a hardy breed of cattle developed in South Africa known for their natural ability to thrive on grazing, and Bonsmara, which are bred from Hereford, shorthorn and Sanga cattle. Chalmar cattle are pasture reared and then grain finished. Chalmar cattle are walked to the abattoir, which is far less stressful on the mind.
All cuts are served with Blockman chips or salad
All cuts are served with Blockman chips or salad
Silent Valley Wagyu cattle are bred down from four families of wagyu cattle, originating from Japan. Wagyu beef is unique because its high marbling or thin lines of fat are distributed uniformly throughout the beef. The unique marbling in Wagyu gives it its unique umami, or "savouriness" flavour characteristic and its remarkable tenderness.
Sirloin 300g | T-Bone 500g | Sirloin on the Bone 500g
Local Wagyu Studex beef is sourced from lush South African pastures, ensuring exceptional quality and flavour. Known for its intense marbling, tender texture and rich, buttery flavour, this Wagyu is raised under ethical farming practices and expertly prepared. It offers a premium steak experience that reflects the exceptional quality of its origin.
Ribeye 500g
Argentinian cattle are bred from Angus and Hereford lineage, originating from Argentina. These cattle are grass-fed and raised on the renowned grasslands of Argentina, known as the Pampas. They are reared for approximately two and a half years, resulting in a more mature flavour profile, enhanced tenderness, and a pronounced succulence to the beef.
Ribeye 400g
Jersey cattle are a breed of dairy cattle originating from Jersey, in the British Channel Islands. Jersey beef is unique in that the cattle are reared for a significantly longer period and fed a purely grass-based diet. This natural diet results in higher levels of carotene and vitamin D, as well as a distinctive yellow tint to the fat. The extended rearing time also enhances the amount and quality of marbling, delivering exceptional flavour and tenderness.
Prime Rib 600g | Sirloin on the Bone 600g
Sanchoku cattle are a blend of the finest Japanese Wagyu genetics and the supreme quality and purity of Australian beef, resulting in Sanchoku Wagyu — a product that reflects an unwavering commitment to excellence and animal welfare. Their progressive grading practices produce richly flavoured, highly marbled beef that honours the Japanese philosophy of Sanchoku, which emphasises transparency and high-quality, direct-from-the-source production.
Rump 500g | 600g
Dry-aged meat develops a bolder, nuttier and earthier flavour. It is kept in a humidity and temperature-controlled, open-air environment throughout the ageing process. During this time, the meat naturally loses up to 30% of its moisture, intensifying its flavour and tenderness. This is the perfect cut for guests who appreciate a more matured, robust steak.
Wet-aged meat offers an enhanced natural beef flavour and aroma. Unlike dry-aged cuts, it is not exposed to air but is vacuum-bagged and sealed. Wet-aged meat is matured in its own natural juices, which helps to retain moisture throughout the ageing cycle. As a result, wet-aged meat does not lose as much of its natural juices, delivering a tender, juicy steak. This is the perfect cut for meat lovers who enjoy a more succulent, flavourful steak.
Triple-cooked chips, Blockman spice mix
Triple-cooked chips, lemon and garlic aioli, truffle
Thinly sliced onion, salted, dusted with flour, fried until crispy
Grilled carrots, honey, herb gremolata, whipped feta
Roasted pumpkin, herb gremolata
Creamed spinach, white sauce, nutmeg
Traditional pap, chakalaka
Thinly layered potato, baked with cream and onions, served with Bordelaise sauce and bone marrow
Red onion, cheddar cheese, tomato, chutney
Roasted sweet potato, salt, rosemary
Cauliflower, béchamel sauce, dijon mustard, cheddar cheese, Parmesan
Crispy baby cos lettuce, boiled eggs, anchovies, bacon, Parmesan, croutons and Caesar dressing
(No leaf salad) Red, yellow and green peppers, cucumber, tomato, red onion, olives, capers, Greek feta cheese and red wine vinaigrette
Cured bresaola, tuna, boiled eggs, capers, anchovies, sweet potato, Parmesan, rocket, radicchio, tonnato sauce and croutons
Gorgonzola cheese, mixed lettuce, rocket, biltong, red onion, cherry tomatoes, avocado, pears, croutons, Parmesan and creamy gorgonzola dressing
All burgers are garnished with lettuce, tomato, onions and pickles, served on a brioche bun with Blockman chips
Coffee custard topped with caramelised sugar
A traditional Spanish-style cheesecake with no base
Rich and decadent cake with a gooey centre, served with beetroot and white chocolate soil, passion fruit ganache and Madagascan vanilla soft serve
Classic thin crêpes served with butter, orange sauce, citrus zest, sugar, Grand Marnier and Chantilly cream
Decadent chocolate chip brownie served with a whipped cream cheese ganache, honeycomb and honeycomb Ice cream
Modern citrus Madeleine Malva pudding, apricot Gel, apricot ice cream and Crèmè anglaise
Moist date filled sponge cake drenched in a luscious toffee sauce, served with vanilla ice cream
Champagne jelly, Aperol granita and seasonal fruits
Rum and raisin, chocolate, strawberry or mint chocolate
A selection of in-house made bonbons
A selection of cheeses, preserves and crackers from our trolley, served with recommended dessert wines and aperitifs
Attention: Guests with food allergies. Please be aware that our food may contain or come into contact with common allergens, such as dairy, eggs, wheat, soybeans, tree nuts, peanuts, fish, shellfish. While we take steps to minimise risk and safely handle the foods that contain potential allergens, please be advised that cross contamination may occur, as factors beyond our reasonable control may alter the formulations of the food we serve, or manufacturers may change their formulations without our knowledge
*Please be aware that our menus are subject to change based on availability and seasonal ingredients*
No18 4th Avenue Cnr, 9th St, Parkhurst, Randburg, 2193
Sun – Thurs: 11am – 10:30pm
Fri – Sat: 11am – 11pm
Winifred Mandela Precinct, Winnie Mandela Drive &, Wedgewood Link Rd, Bryanston, Sandton, 2191
Sun – Thurs: 11am – 10:30pm
Fri – Sat: 11am – 11pm
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