Raise the steaks with HQ Restaurant

I’d been to this venue in its previous life several years ago, so I was eager to see how the venue had changed and keen to experience my first “Raise the Steaks” event hosted by HQ restaurant.


The evening would consist of 3 courses paired with 3 wines. The venue is relaxed with a slight industrial edge and plenty of space.

  • The first course consisted of Tomato Caprese with Roast Tomato Puree, marinated Bocconicini cheese (which when translated means “small mouthfuls” an apt description); Pesto balls, Balsamic gel and Parmesan crisps. This course was accompanied by the Tokara Chardonnay 2015, vibrant and fresh with hints of almonds and vanilla.
  • The main course consisted of Rib-eye steak or Scotch fillet, which was cooked to perfection with Fondant potatoes, Roasted vine tomatoes and Salsa Verde Bone Marrow Butter. This course was accompanied by the star of the show for me, the Rijk’s Touch of Oak Pinotage 2013. The perfect accompaniment to this course.
  • There was also a vegetarian option, which was a nice touch considering the evening was dedicated to us meat lovers. This course consisted of Foraged wild mushrooms sautéed in Café de Paris Butter (which comprises of a complex assortment of herbs and spices with a list of ingredients nearly as long as my arm), served with blue cheese crumble and truffle mayonnaise.
  • Finally, the dessert consisted of Eton mess with seasonal fruits and meringue accompanied by the Graham Beck Gorgeous Chardonnay/Pinot Noir. Beautifully presented, and the meringue was just delicious.

A meat lover’s dream, steak prepared to perfection, three well constructed and executed courses .The décor has a slight New York feel and one could easily be forgiven for thinking this eatery was situated in the Big Apple.


HQ Restaurant

Blog Post for Jar Photography

Written By Mario Arendse

Photo Cred Jason Dubzz Petersen


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