The Bull Run Restaurant
A wealth of good taste!
THINGS ARE ABOUT TO HEAT UP IN SANDTON
Please be advised that the Bull Run is temporarily closed for an exciting refurbishment.
A limited menu is available from The Protea Hotel Balalaika’s Colony Restaurant, contact 011 322 5000 for any queries.
Opening early July 2018!!
The Bull Run restaurant in Sandton is the perfect place to dine if you are looking for the best of South African maturely aged meat. Bull Run specialise in prime cuts of meat; rump, sirloin, fillet, T-bone, rib-eye and fillet mignon. All meat and biltong, is hand-cut every day in our kitchen by our In-house butcher, Karl-Heinz Leske. The demand for our take-home pack of top quality biltong has seen The Bull Run vacuum pack it for both local and international guests.
Head Chef Jacques Etsebeth takes pride in serving a variety of sizzling meat dishes as well as delicious seafood specialties and vegetarian dishes for the discerning palate.
The Bull Run Restaurant offers a prestigious wine list for wine lovers and connoisseurs. To round off your meal, the Bull Run boasts a quality selection of cigars, whiskeys and cognacs.
Our Kitchen, Meat-cooler and the Butchery are visible to all our patrons. The restaurant offers two inside sections, one for smoking and the other non-smoking. They each seat about 70 and 150 guests. The décor is warm and inviting with its use of natural textures and roaring fireplaces in winter. The sun-drenched terrace is a great area to sip a fruity cocktail or to have the pleasure of fine champagne accompanied by a plate of fresh Luderitz oysters. The terrace seats 40 guests and is close enough to walk to the Johannesburg Stock Exchange.
The Bull Run Restaurant is ideal for intimate dining or for large groups. If you need an individually prepared menu, Bull Run can arrange it.
When Christopher Columbus docked off the coast of Cuba in 1492 he found the locals "drinking smoke" from what can be described as a very basic cigar. The natives had been smoking for centuries, rolling up leaves from the plant named cohiba, and wrapping them in palm leaves or maize before dipping in seawater.
The Bull Run has a variety of first grade cigars from the top-ranking cigar producing countries of the Caribbean. Whether your desire is for a Cuesta-Rey from Panama, an Arturo Fiente or Riviera from the Dominican Republic, a King Edward or a true Habana or Montecristo from Cuba, you’ll find it.
Karl Heinz provides individually selected prime cuts of meat for you to take home and enjoy. Any advice you may need, don’t hesitate to ask.
All our meat is cut and packed for your individual requirements, from portion-controlled steaks and chicken supremes to carvery joints, a must for both local and international guests.
We delight in offering a wide choice of meat cuts for our customers. Strict quality controls are implemented at the source, ensuring all our customers of the very best quality.
Jacques Etsebeth embarked on his career by studying the fine art of cooking at Granger Bay Hotel School in Cape Town. His style is greatly influenced by Thai and Indian cuisine. He has introduced both Indian and Thai nuances into the steakhouse context thereby inventing splendid new recipes and exciting daily specials.
Jacques is immensely talented serving food that appeals to everyone’s taste buds. He gained extensive experience by working in a variety of five star hotels and fine dining restaurants including Fancourt in George, Kruger Park lodge in Hazyview, Little Switzerland in the Drakensburg and Rovos Rail.
His former position was at Villamoura in the Sandton Sun Hotel where he was Chef to a few prestigious guests such as ex-President Nelson Mandela, Irish band The Corrs as well as Billy Gallagher.
Group Capacity : 200+ People Cost Per Head : R150+
- Cuisine : Continental, Grills, Seafood, Steakhouse
- Ambience : Business, Fireplace, Traditional, Upmarket
- Entertainment : Internet or WiFi
- Dress : Smart/Casual
Credit Cards Accepted
The Bull Run Restaurant
Lunch: 12:00pm - 17:00pm, Sunday to Friday
Dinner: 17:00pm - 22:30 pm, Monday to Sunday