Jop­lins ste­ak bar

George Herald - - Kuns & Vermaak -

As the na­me sug­ge­sts, Jop­lins is pu­re­ly and sim­ply a true ste­ak­hou­se in the re­al sen­se of the word. Un­li­ke ot­her so-cal­led ste­ak­hou­ses, t­hey ha­ve not di­ver­si­fied and star­ted sel­ling a w­ho­le ran­ge of ot­her dis­hes on the me­nu. T­hey sell and spe­ci­a­li­se in ste­ak, on­ly one kind of ste­ak, alt­hough the me­nu does not say w­het­her it is dry a­ged, wet a­ged, dry a­ged on the bo­ne, 24 to 35 days a­ged, free ran­ge, grass or grain fed. But ste­ak it is, ser­ved Por­tu­gue­se sty­le with a fried egg on top, gar­lic but­ter, pro­per chips (not the a­w­ful fro­zen kind) and a very small si­de sa­lad. The ste­aks don't ap­pear to be en­han­ced by any spi­cy or tangy ma­ri­na­des to ma­ke them tas­te bet­ter (or to mask the true fla­vour of the me­at). It is a con­fi­dent chef who will ser­ve the me­at u­na­dul­te­ra­ted. We lo­ved the gar­lic but­ter, as it tas­ted li­ke it was ma­de with fresh gar­lic, and not the bulk, re­a­dy-chop­ped gar­lic u­sed in most re­stau­rants.

Jop­lins was star­ted qui­te a few y­e­ars ago by Ro­se Bo­tha, who on­ly o­pe­ned the re­stau­rant a few nig­hts a week and did all the cook­ing her­self. In the pro­cess, Ro­se built up qui­te a cult fol­lo­wing until she sold the re­stau­rant last y­e­ar. The new o­w­ner is cer­tain­ly not a no­vi­ce in the re­stau­rant bu­si­ness, ha­ving o­w­ned a few re­stau­rants in the past, most no­ta­bly Blue O­li­ve in Wil­der­ness and the King­fis­her in Ge­or­ge. For­tu­na­te­ly for all the Jop­lins fans, he de­ci­ded to keep the win­ning for­mu­la that Ro­se had es­ta­blis­hed and build on the success. New ad­di­ti­ons to the me­nu are boe­re­wors, lamb chops and, be­lie­ve it or not, a ve­ge­ta­ri­an qui­che.

The re­stau­rant is hou­sed in a wooden buil­ding, in keeping with the sty­le of Pi­ra­tes C­reek on w­ho­se pro­per­ty it stands. The­re are chairs and ta­bles out­si­de on the la­wn and on the deck run­ning a­round the buil­ding. Jop­lins is per­fect for fa­mi­lies with kids, as the­re is a play a­rea for them in the gar­den. In­si­de, the

Jop­lins was star­ted qui­te a few y­e­ars ago by Ro­se Bo­tha, who on­ly o­pe­ned the re­stau­rant a few nig­hts a week and did all the cook­ing her­self.

ta­bles are mo­re suit­a­ble for a­dult di­ners, and is very co­sy on a cold nig­ht w­hen the fi­re has been lit.

The­re is al­so a ful­ly stoc­ked bar that has a small se­lecti­on of craft beers. T­hey ha­ve a re­a­so­na­ble wi­ne list and you are al­lo­wed to bring your own. E­very main me­al is en­ded with a com­pli­men­ta­ry tot of vod­ka and con­den­sed milk with a sprin­kle of c­in­na­mon, cal­led a Melk­tert­jie.

We found the tots of whis­ky, gin etc, to be qui­te pri­cey, which con­se­quent­ly ma­de our "des­sert" of Dom Pe­dros with dou­ble Kahlu­as very ex­pen­si­ve. Ser­vi­ce was very re­laxed and laid-back, and a bit hit and miss.

The­re are no gre­at views, but if you're look­ing for a ca­su­al de­cent ste­ak, then Jop­lins is cer­tain­ly the pla­ce to vi­sit. 073 347 8896 / 072 263 9889

Off the N2 at Pi­ra­tes C­reek, Wil­der­ness O­pe­ning hours: Tu­es­day - Sa­tur­day 17:30 until la­te

Newspapers in Afrikaans

Newspapers from South Africa

© PressReader. All rights reserved.