Agrilla Meet & Cocktail Bar

Justin Jonah - Executive Chef at Agrilla

“We make our own drywors and biltong, our steaks are 21-day wet-aged in-house, and we offer the best pap and sheba,” says Agrilla executive chef Justin Jonah, who ironically is a former Executive Chef for Time Square. “We are a steakhouse for adults and our menu is based upon what South Africans like to eat best – meat – with delicious dishes with sides of pap and sheba.”

“Our steaks are made in the most authentic possible style to show the quality of the meat, using natural rubs, salt and pepper which do not camouflage its flavour. We cook over coals on an open flame, and use methods such as rubbing our picanha with bay leaves, which is a great way to flavour meat,” Jonah says. Steaks are rested in butter, thyme and garlic after being cooked.