JACKSON’S COAL CUISINE


The practice of cooking over open flame is a technique nearly as old as mankind.  With this in mind, as well as being a cultural pass-time for many a South African, we have brought back the days of man – coal – beef.

We firmly believe that ingredient-driven cuisine and natural flavours are best enhanced over hot coals.  The heat generated from our coal grills – together with the distance of the ingredients to the heat source, as well as the track & pulley system allowing us to maneuver the grills either closer or further away from the coals – ensures perfect precision is guaranteed each time.

Special emphasis is placed on top quality ingredients and produce, as well as making exciting and tasty combinations.  Our all-round menu caters for the discerning and trendy individual alike and ranges from delicious small fare, sharing boards, prime cuts of beef, Wagyu burgers, seafood, vegetarian dishes and more.

OUR BEEF CUTS


A flavourful beef steak in a wine-friendly environment is an essential part of Jackson and Black.  To us it is equally important that we not only serve top quality cuts, but that we offer exceptional value for money. Our Greenfields free range dry-aged cuts offer superior flavour and tenderness for cuts on the bone. Wet-aged cuts from Chalmar and Karan have been aged for a minimum of 28 days, ensuring maximum tenderness, succulence and flavour.

RUMP

From the hindquarter and considered to be the most succulent and flavorsome of all of the cuts.

SIRLOIN

Often referred to as a New York Strip steak, this cut of meat is tender, flavourful and certainly one of the most versatile steaks.

FILLET

The most lean and tender of all the steaks, best serves with one of our delicious sauces.

RIBEYE

This cut contains a high amount of marbled fat which makes it the most tender, juicy and flavourful of all cuts.

NEW YORK CUT SIRLOIN

This cut is dry-aged on the bone and contains the perfect amount of marbled fat with a slight chew and an intense beef flavour.

TOMAHAWK

An on the bone, french trimmed rib steak containing an intricate amount of marbled fat, which adds to the flavour.

T-BONE

A favourite among steaklovers, this cut offers the best of both with sirloin on one side and succulent fillet on the other.

WING RIB

A large, subtly marbled sirloin on the bone, best served rare to medium.

BONE-IN PRIME RIB

Also known as a standing rib roast, this cut contains the highest amount of marbled fat accentuating the rich, full-bodied flavour.

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166 Main Road, Paarl, 7646
T. +27 21 872 9283
E. info@jacksonandblack.co.za