It’s cooking at the city’s newest steakhouse

Cowboys and Cooks is a new addition to the restaurant offering in the De Waterkant area and offers mouth-watering food, great service and a sensational atmosphere, for both lunch and dinner.

Patrons can get comfortable in the chic setting where dark wood and crisp linen table cloths set the scene for elegant dining.

Cowboys and Cooks has a fantastic inclusive menu, catering for everyone – from meat eaters to pescatarians and vegans.

Starters on offer range from Beef Carpaccio to West Coast Mussels and Flame-Grilled Mushrooms while mains cover an extensive selection of meats, seafood and vegan options.

Melon and feta salad

Traditionally known for cooking with grass-fed beef, the menu features Karoo-certified free-range lamb. But while their steaks are legendary and have patrons coming back for more, their seafood offering also hits the spot.

As expected meat lovers are spoilt for choice with a variety of grills including rump, fillet, sirloin and rib-eye with 250g to 350g options. Then there are meat on the bone options including a slow roasted Karoo-certified lamb shank served on a bed of garlic mash, roasted butternut and tender stem broccoli. There are also good old fashion pork ribs, loin chops and oven roasted chicken.

Lunch time specials

At Cowboys and Cooks there’s always a unique lunch time menu to indulge in and the best part is that it changes monthly. For only R138 per person this is a great way you can start getting to know the amazing cuisine on offer. The deal includes a starter and main and for only R30 more they will add dessert.

The February lunch special was delicious and portions were more than generous.

We had the Crispy Calamari and Melon and Feta Salad as starters – the calamari was delicious and full of flavour while watermelon and feta is always a winner.

Crispy calamari

For mains the Fresh Line Fish which was yellow tail on a bed of fluffy mash was cooked to perfection. Other main options on the lunch menu included rump and pork rib eye.

Yellow tail on a bed of fluffy mash

Dessert was an absolute treat – Amaretto infused Yoghurt Panna Cotta and Berry Coulis was delicious while the Crème Brulee was perfectly prepared with a proper hard caramelised sugar top layer that broke beautifully over the soft crème.

Amaretto infused Yoghurt Panna Cotta and Berry Coulis and Crème Brulee

At Cowboys and Cooks the food is the main attraction and once you’ve dined there you’ll see why.

Go to for more and to book your table.



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