FatButcher

FatButcher Butchery in Stellenbosch. One popular method is over a flame.
(1294)

As a consequence of our lacking antlers to sort matters out, man's competitive nature can lead to all manner of attempted besting between friends. Not by wrestling on a bonfire, but by outdoing your pal in the cooking of man's greatest culinary obsession: THE STEAK.

Slow oven-braised lamb shank, served with parmesan mash, homemade pumpkin fritter, and finished with a rich Port jus.
27/05/2026

Slow oven-braised lamb shank, served with parmesan mash, homemade pumpkin fritter, and finished with a rich Port jus.

As the weather cools, the cosy atmosphere of our Main Affair, paired with warm service, take centre stage.
27/05/2026

As the weather cools, the cosy atmosphere of our Main Affair, paired with warm service, take centre stage.

Flame-grilled T-bone lamb chops, served with double-thick Greek yoghurt tzatziki and salsa verde.
10/04/2026

Flame-grilled T-bone lamb chops, served with double-thick Greek yoghurt tzatziki and salsa verde.

“A meal without wine is like a day without sunshine.” - Anthelme Brillat-Savarin
26/03/2026

“A meal without wine is like a day without sunshine.” - Anthelme Brillat-Savarin

FB knives - crafted because great food deserves a great knife.
14/03/2026

FB knives - crafted because great food deserves a great knife.

FB Tomahawk. Dry aged to perfection, resulting in intense flavour with wonderful sweet and nutty notes.
28/02/2026

FB Tomahawk. Dry aged to perfection, resulting in intense flavour with wonderful sweet and nutty notes.

FB Banana Split — banana, vanilla ice cream, chocolate ganache, salted rum caramel, and toasted banana bread. A sweet fi...
16/02/2026

FB Banana Split — banana, vanilla ice cream, chocolate ganache, salted rum caramel, and toasted banana bread. A sweet finish worth waiting for.

Summer evenings in the courtyard.
29/01/2026

Summer evenings in the courtyard.

Seared Salmon with blackened skin, cooked medium rare with a delicate, flaky texture. Served with beluga lentils, spring...
15/01/2026

Seared Salmon with blackened skin, cooked medium rare with a delicate, flaky texture. Served with beluga lentils, spring onion, sweetcorn, crispy baby potatoes and wasabi guacamole. The perfect summer dish.

Wishing you a Merry Christmas and a festive season filled with good food, special memories, and time well spent with fri...
23/12/2025

Wishing you a Merry Christmas and a festive season filled with good food, special memories, and time well spent with friends and family.

As we take a short pause to celebrate, we’ll be closed on the 24th, 25th & 31st of December. We look forward to welcoming you back soon.

Sweet endings done beautifully, where every bite tells a story.
29/08/2025

Sweet endings done beautifully, where every bite tells a story.


Take a moment to relax and sip your favourite wine.From legends to emerging icons, from young pioneers to heritage viney...
14/06/2025

Take a moment to relax and sip your favourite wine.

From legends to emerging icons, from young pioneers to heritage vineyards and award winners — you'll be spoiled for choice.


THE NEW YORKERBraised cabbage & parsley-lime mayonnaise, apple puree, fresh pear, celery& grapes. Topped with toasted wa...
16/12/2024

THE NEW YORKER
Braised cabbage & parsley-lime mayonnaise, apple puree, fresh pear, celery& grapes. Topped with toasted walnuts.
Not your mother's Waldorf.

Address

1 Van Riebeeck Street
Stellenbosch
7600

Opening Hours

Monday 12:00 - 23:30
Tuesday 12:00 - 23:30
Wednesday 12:00 - 23:30
Thursday 12:00 - 23:30
Friday 12:00 - 23:30
Saturday 12:00 - 23:30
Sunday 12:00 - 23:30

Telephone

+27 21 882 8705

Website

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