Located at 84 Harrington Street in Cape Town’s East City precinct, East City Grill is a contemporary steakhouse built around fire, flavour and fusion. Set within the city’s landmark hemp building, the restaurant forms part of a dual-concept space alongside its Japanese-style counterpart, Yakiniku. At its core, East City Grill reimagines South Africa’s braai tradition through a refined, urban lens, pairing premium cuts including locally sourced wagyu with subtle Asian influences. The result is a menu that balances smoke, precision and modern technique, positioning it as a confident addition to Cape Town’s increasingly competitive dining scene.
We arrived early – we were that excited to try what East City Grill had to offer. This time, we came for the à la carte menu rather than their enticing yakiniku concept. Up a short flight of stairs, hemmed in by neighbouring shops, awaits a large and beautifully considered space – stepping in from the bustle of Cape Town into a cool, calm and collected dining room. Tables adorned with delicate origami details punctuate the space, while along the windows sit the built-in grill tables that hint at the interactive yakiniku experience.
Mischa, our incredibly attentive waitress, seated us and welcomed us with a glass of champagne, an effortless way to set the tone for the meal ahead.
After being introduced to the provenance of their local wagyu, I couldn’t resist starting with the house-made biltong. It was quickly devoured, deeply savoury, well-balanced, and a clear nod to the restaurant’s ability to elevate familiar South African elements. Alongside it, we tried the pickled Kalamata olives, which delivered a bright, briny counterpoint.
To our delight, a thoughtful bread course followed: cheese and corn brioche served warm, accompanied by a Bovril-infused butter for me and a Gruberg cheese butter for my pescatarian companion. It’s a small touch, but one that speaks to a kitchen paying attention to both flavour and detail.
Looking at the menu, we committed early to eating properly. The double-baked cheese soufflé, served with truffle emulsion, parsley apples, and tomato butter, arrived perfectly risen – rich without being overwhelming, with a strong opening note. Alongside it, the fresh fish nigiri, dressed with ponzo, toasted nori, sesame, and caviar, brought a lighter, more delicate contrast. It was clean, bright and carried just enough salinity to sharpen the palate.
Mains required more consideration, but drawn again to their wagyu programme, I opted for the wagyu burger served on a toasted bun with Gruyère, lettuce, pickles, crispy fried onions, and a house-made burger sauce. It delivered exactly what it promised: depth of flavour, richness and a well-executed balance of texture. My companion chose the grilled prawns, cooked over open flame and finished with miso butter, garlic and chilli. The dish leaned confidently into its Asian influence, offering a smoky, umami-driven profile that felt both unexpected and well judged.
And it must be said – any menu with a dedicated potato section earns an extra tick from me. We ordered the potato dauphinoise: thinly sliced potatoes layered with onion, rosemary-infused cream and parmesan, baked until golden and tender. Alongside it, hand-cut fries arrived crisp on the outside and fluffy on the inside. Both were executed with precision and difficult to fault.
East City Grill sits on a street surrounded by more than a dozen strong dining options, and it’s clear they are making a deliberate effort to distinguish themselves, not just through quality, but through identity. There’s a clear point of view here, one that blends local tradition with international influence in a way that feels considered rather than forced.
By the end of the meal, full to the brim, I couldn’t manage another bite. But make no mistake, I am still desperate to try the Yakiniku experience. Harrington Street will be seeing me again soon.
East City Grill
1st floor, 84 Harrington street, Cape Town
021 518 3366
www.eastcitygrill.co.za