A celebration of the craft of butchery — the cut, the age, the fire.

Two restaurants in Johannesburg, one on the way in Harare, one obsession. Each Blockman begins in the butchery: hand-selected cuts, dry-aged on-site, cooked over open flame by chefs who know the animal end to end. Whether you find us in Parkhurst, Bryanston, or across the border, what arrives at the table is the same — a meal built on the integrity of the ingredient, served by people who care that it lands right.