Tradition of superb steaks

TOP INGREDIENTS

- FRANK CHEMALY [e-mail]

WE GET given a complementary sherry as we arrive - something so delightfully old-fashioned. I can’t think of a Durban restaurant that does anything similar.

The Glass Guy and I are at the Grill Jichana, the upmarket steakhouse and grill room in the Elangeni and Maharani hotel. It's a restaurant I've always enjoyed although it has been a while since I last visited.

It’s a smart room, quiet and sophisticated - yet comfortable. The lighting has improved since my last visit. And we're greeted warmly. A bottle of good red is soon at the table.

Starters are limited but cover most bases. There’s prawns gratinated with Parmesan, and chicken livers in a spicy and creamy sauce. Being a steakhouse, carpaccio too features. There are also a selection of interesting salads for those wanting lighter fare.

The house bread is a treat - a brioche style loaf served like mini mosbolletjies, it came with a lovely whipped butter and a roasted tomato relish. Even though we didn’t want to fill up on bread, we mopped up all that tomato relish.