The Blockman.

Led by chef-owner and butcher Vassilios Holiasmenos, The Blockman is a disciplined, fire-driven steakhouse in Parkhurst that treats meat as a craft rather than just a menu category. The restaurant operates with a whole-animal butchery philosophy, showcasing South African beef that is aged in-house. Guests can view the dedicated ageing room and hand-select their cuts—ranging from classic ribeye and picanha to impressive prime rib—before they are cooked over an open flame. The focus here is on restraint, letting the quality of the wood fire and the precise ageing do the heavy lifting. Classic sides like truffle chips and creamed spinach sit alongside local favorites like braai broodjies, creating a highly focused dining experience that honors the butcher's knife and the coal.