Char'd Grill & Wine Bar

Modern Steakhouse, Wine & Craft Bar

	Shop 4, Hermanus Waterfront
	https://chardhermanus.co.za
	info@chardhermanus.co.za
	@chardhermanus
	chardhermanus

One of the best steakhouses in town, Char’d Grill & Bar

Unusual steaks, dry-aged to perfection, and a beer garden

Last updated: 28 January 2025

What could be Cape Town’s best steakhouse doesn’t just have curious cuts completely prepped and aged in-house. It also has a meat appreciation platter for two (this is where the rare cuts shine), banging burgers, a beer garden, brandy tastings and a wine list with boutique wineries. This is Char’d Grill & Wine Bar on the Hermanus Waterfront.

Char’d is a meat-lover’s dream come true. Image: Char’d Grill & Wine Bar

CUTTING, PREPPING, AGEING IN-HOUSE

Owner Petri Hendriksz and his team tasted all breeds of beef and their personal favourites are Bovelder, Sussex, Red Angus and Simmentaler.

Chard has an onsite butchery and breaks down these beasts, coats them in a smoked salt seasoning, then places the meat in a fridge where they’re dry-aged the old-fashioned way: With Himalayan rock salt which controls the humidity but also acts as a natural antibiotic.

This way of ageing results in a more concentrated, deeper flavour (as moisture and fat evaporate from the meat over time). The magic happens in the glass locker set in the restaurant’s industrial-chic décor.

“We’re 100% in control of every cut from start to finish. We use the whole animal, from rendering the fat to using bones in sauces. And we brush the steak with fat afterwards so it gives you a full beefy taste,” says head chef Grey.

Tomahawk steaks are known for their tenderness and rich marbling. Image: Char’d Grill & Wine Bar

FLAT IRON, DENVER, CAVEMAN, TOMAHAWK…

There are tenderness and flavour scores that are super helpful in navigating the long list of cuts. Your waiter also brings a tray to your table and explains each one.

Petri’s favourite is the flat iron (a steak from the shoulder bone with a metallic flavour), but he also recommends the Denver (strong beefy flavour with nice marbling) or caveman rib (incredibly tender with rich layers of fat).

And for those who don’t like the strong taste of dry-aged steak, Petri suggests the skirt or sirloin as they’re both very tender, with subtle flavours.

“Steak is like wine. You should start with something simple and mild then work your way up over time (in your steak journey).” This is especially the case in South Africa, where many of us are used to wet-aged steaks, which don’t have as strong a flavour.

The meat platter comes with a marrow bone and three steaks. Image: Char’d Grill & Wine Bar

TASTE THE DIFFERENCE WITH THE MEAT PLATTER

This is where the meat appreciation platter for two comes into its own.

You get three different steak cuts – usually two wet-aged and one dry. “It gives you a nice variety of what Char’d stands for,” says Kyle, manager at Chard. It also comes with a marrow bone, snails, garlic bread, mac and cheese balls, and onion rings.

There’s plenty on the menu that’s familiar, too. A crowd favourite are the mac and cheese balls or the brisket loaded fries.

Moreish sides include baked cauli with marinara sauce, creamy blues cheese and parmesan. Image: Char’d Grill & Wine Bar

BURGERS IN THE BEER GARDEN

The burgers are just as tasty and best enjoyed in the beer garden. Chard makes their own mince and the ratio of fat to beef is just right for an amazing burger experience.

There’s the smoked chipotle pork rib (with pulled pork, black beans, salsa and sriracha mayo); skud jou brisket (beef patty topped with pulled brisket and blue cheese); Cyril (topped with a jalapeno popper, salsa, avo puree and mayo); and six more.

Good to know that there’s a daily burger and beer special with five burgers to choose from (all day on Monday, and 12pm to 3pm Tuesday to Sunday).

And the veg dishes are moreish too. The corn ribs are coated in a sticky chipotle sauce; the baked cauliflower is served with marinara sauce and creamy blue cheese.

All the labels in the spirit tastings are local. Image: Char’d Grill & Bar

CURIOUS WAY TO TASTE GIN

As if all the curious cuts aren’t enough, there’s also spirit tastings. The interactive gin tasting experience at Char’d is unlike anything you’d see at a regular distillery.

You can tinker at the atomiser station, which has several beakers filled with craft gin. You squeeze the balloon-like atomisers to smell the ingredients used to infuse the spirits (like the subtle sweetness of African Craft Beverage’s Marula Gin or the rose botanicals in Musgrave Pink). You then pick four gins to taste.

Cape Brandy is one of the tastings you can do. Image: Char’d Grill & Wine Bar

BRANDY & TEQUILA TASTINGS TOO

You can also taste brandy and tequila. Proudly South African labels are on offer: Cape Brandy (Oude Molen VS, Ladismith 8yr and Joseph Barry XO) and Leonista Karoo Agave Spirit, alongside Espolon Reposado from Mexico.

Espolon is also used in the Char’d paloma, with lime and grapefruit tonic. The negroni is made with Bulldog Gin, and the old fashioned with whiskey and smoke.

The wine list spotlights boutique wineries like Hermanuspietersfontein Bloos rosé from Hemel en Aarde (the only South African rosé made from all five Bordeaux varietals) and Fryer’s Cove Chenin Blanc from the West Coast (fresh flavours of lemon, nectarine and white peach)

Boutique wineries are featured on the carefully considered wine list, alongside bigger labels. Image: Char’d Grill & Wine Bar

VISIT CHAR’D GRILL & BAR

Char’d Grill is open: Monday to Saturday, 11:30 am - 10:30 pm (kitchen closes 9:30 pm)
Sunday, 11:30 am - 10 pm (kitchen closes 9 pm)
Find it: Shop 4, Hermanus Waterfront, Western Cape
Contact on: 028 312 1986, @chardhermanus, Char’d website

By Lorraine Kearne

---