FOR

THE LOVE OF
GREAT
STEAK
EST. 1977

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 Take four brothers with a love for great steak, add a
side order of warmth and a peppering of friendship
and you have the secret recipe to why Turn ‘n Tender is

the best steak restaurant in town.

Nearly five decades on, Turn ‘n Tender is still the place

where friends and families gather to soak up the
friendly atmosphere and savour the succulent dishes
that made us famous.

The tradition continues across our restaurants and

you’re invited to unwind, enjoy a sizzling steak with

fine wine, warm hospitality and great value.

You’re welcome anytime.

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 ALL DAY SET MENU
Choose your favourites from our all day set menu options.

2 COURSE MEAL 229

Choose a starter and main or main and dessert.

3 COURSE MEAL 289

Choose a starter, main and dessert.

STARTERS
CHICKEN LIVERS
Pan-seared to enjoy plain or with our famous peri-peri cream sauce.

TRINCHADO
Tender beef fillet cubes smothered in fresh green chilli, tomato, onion and garlic.

BUTTERNUT SOUP
Roasted butternut soup, with coconut milk swirl. Vegan.

FRENCH SALAD
Fresh rocket, tomato, red onion, cucumber, avo* and carrot, served on a bed of crisp lettuce.
*Subject to availability

MAINS
ROASTED BUTTERNUT AND STEAK SALAD
Roasted butternut, red onion, rocket, tomato, feta and avo*. Served on a bed of crisp
lettuce, topped with lightly basted beef fillet cubes. *Subject to availability

CHICKEN SCHNITZEL
Coated in bread crumbs and fried to golden perfection.

CHARGRILLED CHICKEN BREAST

Tender and flame-grilled with your choice of peri-peri, fresh lemon and herb,
sweet chilli and coriander or BBQ sauce.

200G STEAK
Choice of rump (with or without fat) or sirloin.

HAKE FILLET
Served dry grilled or in fresh lemon butter.

VEGETARIAN CURRY POTJIE

Mixed seasonal vegetables prepared in a creamy curry coconut sauce with a hint of garlic.
Served in a potjie pot.
Vegetarian

Served with a choice of chips, rice, pap and gravy,

baked potato or vegetables.

DESSERTS
ICE CREAM WITH BAR-ONE® SAUCE
2 scoops of vanilla ice cream, drizzled with a rich BAR-ONE® chocolate sauce.

HOMEMADE MALVA PUDDING

A caramelised, sweet traditional South African dessert, served with a sweet sticky sauce
and vanilla ice cream.

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 STARTERS

69
BUTTERNUT SOUP 
Roasted butternut soup, with coconut milk swirl. Vegan.

MARROW BONES  79
Roasted buttery marrow bone, spiced with paprika, black pepper and salt.

CRUMBED MUSHROOMS  85
White button mushrooms coated in bread crumbs and Grana Padano cheese
shavings and deep-fried. Served with sweet chilli mayo dipping sauce.

CHICKEN LIVERS 
89
Pan-seared to enjoy plain or with our famous peri-peri cream sauce.

95
BEEF SHORT RIB RASHERS 
Seasoned with our special BBQ spice.

95
HALLOUMI CHEESE 
Grilled or fried and served with sweet chilli and coriander dipping sauce.

RUMP CARPACCIO 
105
Thinly sliced succulent rump coated in activated charcoal rub, drizzled with
extra virgin olive oil, and topped with rocket, Grana Padano cheese shavings and
our Signature carpaccio dressing**.

109
SQUID HEADS 
Coated in a light batter and fried to golden perfection. Served with your choice
of tartar or peri-peri sauce.

109
CALAMARI TUBES 
Served grilled with your choice of fresh lemon butter, sweet chilli and coriander or
peri-peri sauce.

115
SNAILS 
Covered in a delectable brandy and garlic butter sauce with a dash of cream.

119
TRINCHADO 
Tender beef fillet cubes smothered in fresh green chilli, tomato, onion and garlic.

MUSSELS  129
Prepared in a creamy white wine sauce with a hint of garlic.

AVO RITZ 155

Prawns coated in Marie Rose dressing, served on a bed of avo*.

*Subject to availability
**Contains soya

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 SALADS
99
FRENCH 
Fresh rocket, tomato, red onion, cucumber, avo* and carrot, served on a bed of
crisp lettuce.

ROASTED BUTTERNUT 
109
Roasted butternut, red onion, rocket, tomato, feta and avo*.
Served on a bed of crisp lettuce.

SWEETCORN 
109
Grilled corn, roasted tomato, green beans and toasted almonds on a bed of white
and red cabbage, topped with tzatziki. With honey mustard dressing on the side.

119
GREEK 
Fresh rocket, tomato, red onion, cucumber, feta and Kalamata olives, served on a
bed of crisp lettuce.

125
BLUE CHEESE 
Fresh rocket, tomato, red onion, cucumber, avo*, carrot and grated blue cheese.
Served on a bed of crisp lettuce with creamy blue cheese dressing on the side.

NEW 129
BLUE CHEESE, FIG AND WALNUT 
Red onions, walnuts, blue cheese crumbs and fig preserve, served on a bed of
crisp lettuce and fresh rocket. With honey mustard dressing on the side.

SWEETCORN AND CHICKEN 

139
Grilled corn, roasted tomato, green beans and toasted almonds on a bed of white
and red cabbage, topped with tzatziki and grilled chicken. With honey mustard
dressing on the side.

ROASTED BUTTERNUT AND STEAK 

159
Roasted butternut, red onion, rocket, tomato, feta and avo*.
Served on a bed of crisp lettuce, topped with lightly basted beef fillet cubes.

VEGETARIAN AND VEGAN

Served with a choice of chips, rice, mash potato, pap and gravy, vegetables,
baked potato or a green salad.

NEW BUNLESS VEGAN BURGER  109

Falafel patty grilled and topped with egg-free mustard mayo, sautéed mushrooms,
crispy onion rings and fresh avo*.

NEW VEGETARIAN BURGER 

119
Falafel patty grilled and topped with tzatziki, pickles and fresh tomato.
Served on a toasted brioche bun.

VEGETARIAN CURRY POTJIE 149


Mixed seasonal vegetables prepared in a creamy curry coconut sauce with a hint
of garlic. Served in a potjie pot.

Vegetarian
*Subject to availability

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 OUR LEGENDARY
STEAK CUTS
SIRLOIN
A prime cut. Succulent and tender with a strip of fat, that when crispy, packs in the flavour.
This cut is best enjoyed as rare as possible.

POINT RUMP (SIGNATURE CUT)

This signature Turn ‘n Tender cut is from the cap end of the rump. Commonly referred to as
Picanha, this succulent steak is covered in a generous layer of crispy fat that enhances its
flavour and juices.

RUMP - WITH FAT

A classic cut with a little something extra. Full of flavour with crispy grilled fat that unlocks
the legendary flavours.

RUMP - NO FAT
A unique lean cut. Juicy with no fat, making it a healthy steak choice.

FILLET
The most legendary of all cuts. Tender and lean, the buttery softness of fillet is best enjoyed
rare or medium rare. Best when paired with one of our speciality sauces or toppings for the
perfect personalised touch.

T-BONE
A juicy and tender favourite. The smaller tender fillet is separated from a larger succulent
sirloin by the T-shaped bone which adds a sweeter flavour. Perfect for those who can’t
decide. Have it medium rare for the best flavour.

RIB-EYE ON THE BONE

Rib-eye has fat marbling through the steak and it’s recommended that it’s not cooked less
than medium rare. This is to allow the fat marbling to melt and saturate the meat, making it
juicy and full of flavour.

GRILLING GUIDELINES
BLUE
Lightly seared on the outside with a completely red centre.

RARE
Brown seared on the outside with a red centre.

MEDIUM RARE
Brown seared on the outside, warmed through with a red centre.

MEDIUM
Brown seared on the outside with a pink, hot, juicy centre.

MEDIUM WELL
Dark brown seared on the outside, cooked through with a slightly pink centre.

WELL DONE
Slightly charred on the outside, cooked through completely.

All weights advertised are raw weights prior to cooking, weight losses may
occur and will vary depending on the length of cooking time.

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 OUR
FOUR BROTHERS’
SPECIALITIES
The Aaron Brothers founded Turn ‘n Tender in 1977 and each
developed their own delicious speciality dish. The brothers also
took extra care to pair the perfect wine with each speciality dish.

HOWARD’S HOWLER  285

300g rump (with or without fat) or sirloin topped with melted cheddar
and creamy pepper sauce.
Should you prefer fillet, add 49

SHIRAZ

STEVEN’S SENSATION  315

300g rump (with or without fat) or sirloin topped with a mussel, white wine,
garlic and cream sauce.
Should you prefer fillet, add 49

MERLOT

NEW BRIAN’S BOWL OVER 

399
600g rib-eye on the bone, topped with herb compound butter
and roasted marrow bone.

CABERNET SAUVIGNON

MERVYN’S MAGIC 
409
“The Meneer” 600g French trimmed Prime rib, thinly sliced off the bone and finished
with coarse salt and burnt butter.

PINOTAGE

Please note the following wines are recommendations only and

not included in the meal.

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 STEAK
Choose from original Turn ‘n Tender basting, plain-grilled, dry pepper coating
or activated charcoal rub.
Please ask your waitron for our meat board filled with premium cuts of the day.

SIRLOIN  200g | 189

Succulent cut with just enough fat to enhance the flavour. 300g | 229

RUMP – NO FAT 200g | 189

A unique lean and juicy cut. 300g | 229

RUMP – WITH FAT 200g | 189

Juicy and full of flavour.  300g | 229

POINT RUMP (SIGNATURE CUT) 300g | 275

Our cut of rump with a thick layer of crispy fat. 400g | 335

FILLET 200g | 245

A prime cut so tender it melts in your mouth. 300g | 299

RIB-EYE 300g | 295

Rib-eye has fat marbling through the steak making it rich and full of flavour.

ARGENTINIAN-STYLE FILLET 300g | 339

Fillet marinated in our own Chimichurri which consists of onion, red pepper,
garlic, chilli, parsley, white wine vinegar, olive oil and lemon juice.

CUT FOR TWO

Steak carved at the table, served with two sides and two sauces.

SIRLOIN 700g | 499

FILLET 700g | 639

STEAK ON THE BONE

T-BONE 600g | 375
This cut is a tender fillet and succulent sirloin separated by a T-shaped bone.

RIB-EYE ON THE BONE 600g | 385

Marbled with fat, this cut on the bone is both juicy and full of flavour.

DRY-AGED RIB-EYE ON THE BONE 600g | 449

This succulent cut is dry-aged for 28 days to enhance the tenderness
and flavour of the meat.

CAVEMAN 1kg | 475

Rib-eye on a long bone, thinly sliced and finished off with coarse salt
and burnt butter.

RIBS
Slow-cooked, tender, sticky and delicious. Covered in our original Turn ‘n Tender
basting sauce.
BEEF 500g | 285
1kg | 399

PORK LOIN 500g | 299

1kg | 429

Served with a choice of chips, rice, mash potato, pap and gravy, vegetables,
baked potato or a green salad.

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 SOUTH AFRICAN FAVOURITES

BOEREWORS 1 piece | 115

Our own pure beef boerewors. Best served with pap and gravy. 2 pieces | 165
Add a fried egg 12

LAMB LOIN CHOPS Two | 249

140g succulent and juicy T-bone-style chops. Four | 349

OXTAIL POTJIE 339

Our legendary braised oxtail, slow-cooked in red wine until beautifully tender.

COMBOS

STEAK AND BOEREWORS 249

Juicy and tender 200g rump (with or without fat) or sirloin and our
own pure beef boerewors. Should you prefer fillet, add 49

STEAK AND CALAMARI 289

Juicy and tender 200g rump (with or without fat) or sirloin and grilled calamari
tubes or fried squid heads. Should you prefer fillet, add 49

STEAK AND PRAWN 299

Juicy and tender 200g rump (with or without fat) or sirloin and 3 succulent
Queen prawns, topped with creamy garlic sauce.
Should you prefer fillet, add 49

RIBS AND CHICKEN Beef | 369

Tender, sticky and delicious ribs and succulent, tender half chicken. Pork Loin | 389

RIBS AND STEAK Beef | 415

Tender, sticky and delicious ribs and juicy, tender 200g rump or sirloin. Pork Loin | 429
Should you prefer fillet, add 49

Served with a choice of chips, rice, mash potato, pap and gravy, vegetables,
baked potato or a green salad.

SAUCES
NEW HERB COMPOUND BUTTER 45 CHEESE OR MUSHROOM 45
With a roasted marrow bone. OR BLUE CHEESE

MONKEY GLAND, PEPPER 30 BORDELAISE 75

OR PERI-PERI With marrow bones, mushrooms
and port.
MADAGASCAN GREEN 40
PEPPER CORN

EXTRAS
PAP AND GRAVY 40 VEGETABLES 55
Creamed spinach, butternut and cabbage.
ONION RINGS 49
Deep-fried or pan-fried. SWEET POTATO CHIPS 65
Spiced with paprika and coarse salt.
MOROGO-STYLE SPINACH 49
Finely chopped spinach pan-fried with SAUTÉED MUSHROOMS 69
onion and tomato.
BOEREWORS 75

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 POULTRY

CHARGRILLED CHICKEN BREAST 149

Tender and flame-grilled with your choice of peri-peri, fresh lemon and herb,
sweet chilli and coriander or BBQ sauce.

CHICKEN SCHNITZEL 159

Coated in bread crumbs and fried to golden perfection.
Add cheese or mushroom sauce 45

NEW DEBONED CHICKEN 179

Flame-grilled half deboned chicken, with wing in. With your choice of peri-peri,
fresh lemon and herb, sweet chilli and coriander or BBQ sauce.

WHOLE CHICKEN Half | 159

Succulent and tender with your choice of peri-peri, fresh lemon and herb, Full | 209
sweet chilli and coriander or BBQ sauce.

SEAFOOD
HAKE FILLET 145
Served dry grilled or in fresh lemon butter or battered and deep-fried.

MUSSELS 209
Prepared in a creamy white wine sauce, with a hint of garlic.
Recommended with chips.

CALAMARI TUBES 215

Grilled and tender. Served with your choice of fresh lemon butter, sweet chilli
and coriander or peri-peri sauce.

KINGKLIP FILLET 279

Enjoy it dry grilled or with a fresh lemon butter.

PRAWNS 329
8 succulent Queen prawns grilled in fresh lemon butter, served over a bed of rice
and a side of peri-peri sauce.

BURGERS
Pure 200g hand-pressed beef patty, served on a toasted brioche bun.
Substitute bun with lettuce for any burger.

CLASSIC 135
Topped with grilled onions and classic pink sauce.

CHEESE 155
Topped with sliced cheddar and served with cheese sauce on the side.

BACON AND CHEESE Single | 169

Topped with sliced cheddar and streaky bacon. Double | 245

PANKO CRUMBED CHICKEN 139

Buttermilk chicken breast coated in spices, panko bread crumbs and deep
fried to golden perfection. Topped with sliced cheddar and sweet chilli mayonnaise.

STEAK SANDWICH 169

Thinly sliced rump steak, Emmental cheese, rocket, mustard mayo and crispy
onion rings. Served on toasted sourdough with a rosemary steak sauce.

Served with a choice of chips, rice, mash potato, pap and gravy, vegetables,
baked potato or a green salad.

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 DESSERTS

NEW GELATO (PER SCOOP)  39 CHOCOLATE MOUSSE 79

Scoop of creamy and delectable gelato. Decadent chocolate mousse
Cherry cheesecake or double toffee. and chantilly cream, topped with
honeycomb, chocolate and fresh
CRÈME BRÛLÉE 75 strawberries.
Homemade rich vanilla custard with a
caramelised sugar crust. PANNA COTTA  89
Light and creamy served on a biscuit
HOMEMADE MALVA  75 crumble and topped with berry compote.
PUDDING
A caramelised, sweet traditional South BAKED CHEESECAKE
African dessert, served with a sweet Homemade, sweet and creamy.
sticky sauce and vanilla ice cream. Plain  89
BAR-ONE®  109
ICE CREAM WITH  79
BAR-ONE ® SAUCE
3 scoops of vanilla ice cream, drizzled
with a rich homemade BAR-ONE®
chocolate sauce.

DESSERT BEVERAGES
DOM PEDRO SPECIALITY COFFEES
Creamy vanilla shake infused with either a
single or double shot. Kahlúa 69
Jameson  75
Frangelico Single | 59 | Double | 79
Kahlúa Single | 59 | Double | 79
Jameson Single | 75 | Double | 95

BEVERAGES
COLD HOT
SOFT DRINKS 32 AMERICANO 30

CORDIAL AND MIXER 35 SINGLE ESPRESSO  29

Rose’s cordial with Schweppes mixer.
DOUBLE ESPRESSO 36
GRAPETISER OR APPLETISER 45
CAPPUCCINO 39
RED BULL  45
CAPPUCCINO WITH CREAM  42
GLASS BOTTLED MINERAL
WATER SPARKLING LATTÉ 40
OR STILL
250ml | 24 FIVE ROSES TEA 27
750ml | 46
HERBAL TEA 28

MILKSHAKES RED LATTÉ 40

VANILLA OR STRAWBERRY 49 RED CAPPUCCINO 40

BAR-ONE® 75 HOT CHOCOLATE 40

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 Please review us on:

Follow us @ TurnnTender

Visit www.turnntender.co.za
Thank you for your patronage, we look forward to welcoming you again.

Paper straws available on request. Terms and conditions apply. While stocks last. All prices include VAT. Ingredients
may vary subject to availability and seasonality. Menu descriptors do not contain full list of ingredients. Some products
may contain traces of nuts. All nutritional information is available on www.turnntender.co.za. If you require any allergen
information prior to ordering, please ask a member of our team to assist. We use a lot of different ingredients and shared
equipment in our kitchens, as well as some products that have been produced by suppliers. Due to this, we cannot
guarantee that our food is completely free of allergens or traces of allergens. Portion weights are raw weights. Any change
or addition to our original recipes will result in kilojoule count variations. ©Coca-Cola, the Dynamic Ribbon Device and
Coke are registered trademarks of The Coca-Cola Company© 2024.

October 2024

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