The MESH members’ club restaurant and bar, Mix Bar, will be spicing up winter with a host of speciality menus, each running for two weeks at a time.
Chef Vusi Mbatha and his team aim to draw on their patrons’ favourite menu choices as they create uniquely tailored offerings. The first iteration, which kicked off this week, is called A Cut Above and is a celebration of premium and interesting cuts of beef along with winter reds.
Joining the favourite Mix meat platter — which will be even more elaborate than usual and include sirloin, lamb cutlets, pork ribs, chicken thighs, boerewors, and sides and sauces — will be a selection of dry-aged steaks and speciality beef.
Expect choices like the 750g flambéed Tomahawk and a dukkah-crusted sirloin on the bone.
These will be offered alongside both sirloin and rump, dry-aged up to 50 days, as well as grade six and seven Wagyu rib-eye and grass-fed Angus sirloin — all cooked to order.
A range of premium red wines has been curated for the special menu, too, all chosen to pair with both these impressive cuts and the winter weather, with many available by the glass.
Though many patrons of the Mix Bar believe firmly that the meat should speak for itself, there are a number of sauces available: the peppercorn remains a fan favourite, while their new jus has been gloriously reducing for the occasion.
The A Cut Above menu will run until July 2, when the team will begin working on their next offering. In a complete 180; they will introduce their vegan speciality menu.
In addition to these new culinary showcases, diners at the Mix Bar will have the opportunity to explore the exciting new releases added to the wine list and an array of cocktails created for the winter season.
For more information, follow @meshclub on Instagram or email firstname.lastname@example.org to make a booking.
MESH Club is located at:
21 Keyes Avenue, Rosebank,
Trumpet on Keyes Building,