Where stories become - Turn n Tender
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where
stories
become
Our story began in 1977 when four brothers
opened the first Turn ‘n Tender in Johannesburg.
Since then we’ve become known for our love of
great steak, excellent taste in wines ‘n our warm
‘n welcoming atmosphere where customers
become friends.
We are the place for all those special
celebrations ‘n everyday occasions, because here
is where you create a lifetime of memories over
a meal.
The very heart of Turn ‘n Tender is the
memories you make with us ‘n the ones you
leave us with. They all add up to one great story:
the stuff that legends are made of.
Turn ‘n Tender
Where stories become legends.biltong
starters starters
Over 400 years ago biltong was first created
TRINCHADO 90
in South Africa. The word biltong is of Dutch
Beef cubes with peri peri, tomato, onion
origin, with 'BIL' meaning buttock ‘n 'TONG' ‘n garlic.
meaning strip. The meat is cured with salt,
coated with various spices ‘n hung to dry. STEAK TARTARE 90
Our biltong is prepared the Turn ‘n Tender Raw minced fillet prepared to perfection
way, with our own homemade recipe. There the Turn ‘n Tender way.
are many ways to enjoy biltong, so indulge
in one of our unique dishes. MARROW BONES
Roasted ‘n spiced with paprika, 60
black pepper ‘n salt.
BILTONG 70
Turn ‘n Tender’s own sliced beef biltong. Prepared with red wine, tomato, 85
mushroom, garlic 'n onions
BILTONG CARPACCIO 80
Dressed with Grana Padano shavings, CHICKEN LIVERS 62
rocket ‘n olive oil. Pan-fried chicken livers served in plain or
peri peri cream sauce.
BILLY BOY 50
Uniquely ours. Marinated ‘n grilled biltong. CALAMARI 80
Tender calamari tubes grilled ‘n served
BILTONG PÂTÉ 55 with your choice of fresh lemon butter,
Our own creation. Served with slices of
peri peri or sweet chilli ‘n coriander sauce.
toasted French loaf.
CALAMARI SQUID HEADS 80
DRY WORS 65
Deep-fried in a light batter ‘n served with your
Our finest in-house dry wors.
choice of tartare sauce or peri peri sauce.
Subject to availability.
BILTONG BOARD 210
A selection of our sliced beef biltong,
biltong carpaccio, grilled biltong ‘n biltong
CURRIED PRAWNS 105
Four queen prawns in a fragrant creamy
pâté. Perfect for sharing.
curried coconut sauce with a touch of garlic.
Subject to availability.
RETAIL BILTONG
Take home the tender taste of our biltong.
Please enquire with your waitron.
SNAILS 75
Price on request. Served in brandy ‘n garlic butter sauce
with a dash of cream.
soup
FOCACCIA-STYLE BREAD SMALL LARGE
Topped with Cheddar ‘n grated biltong. 75 105
Flavoured with garlic ‘n herbs. 55 70
CAMEMBERT 105
GOULASH 60
Crumbed ‘n deep-fried.
Tender beef cubes in a rich broth with onion,
Topped with fig preserve ‘n served
carrots, potato ‘n a touch of garlic.
with toasted French loaf.
BUTTERNUT 50
With a touch of cream. GRANA PADANO-CRUMBED 85
MUSHROOMS
SEAFOOD 90 Deep-fried ‘n served with tartare sauce.
Tomato ‘n cream base, with mussels,
calamari, white wine, garlic ‘n topped
with a queen prawn.our legendary
salads steak cuts
| 100
REG TABLE
HOUSE 80
Fresh rocket, tomato, red onion, cucumber, CLASSIC CUTS
hard-boiled egg, provolone cheese ‘n green
olives on a bed of crisp lettuce.
| FILLET
REG TABLE
FRENCH 55 75
The most legendary of all cuts. Tender ‘n lean, the buttery
Fresh rocket, tomato, red onion, cucumber,
softness of fillet is best enjoyed rare or medium rare.
avo* ‘n carrot on a bed of crisp lettuce.
Best when paired with one of our speciality sauces or
|
REG TABLE
toppings for the perfect personalised touch.
GREEK 65 90
Fresh rocket, tomato, red onion, cucumber, SIRLOIN
feta ‘n Kalamata olives on a bed of crisp A prime cut. Succulent ‘n tender with a strip of fat that,
lettuce. when crispy, packs in the flavour.
| 115
REG TABLE This cut is best enjoyed as rare as possible.
BLUE CHEESE 95
Fresh rocket, tomato, red onion, cucumber, T-BONE
avo*, carrot ‘n grated blue cheese on a bed A juicy ‘n tender favourite. The smaller tender fillet is
of crisp lettuce, served with a creamy separated from a larger succulent sirloin by the t-shaped
blue cheese dressing on the side. bone which adds a sweeter flavour. Perfect for those who
can’t decide.
CHICKEN 90 Have it medium rare for the best flavour.
French salad topped with tender chicken fillet
strips marinated in your choice of peri peri, RIB-EYE ON THE BONE
fresh lemon ‘n herb, BBQ or sweet chilli ‘n Rib-eye has fat marbling through the steak ‘n it's
coriander. recommended that it's not cooked less than medium
Add halloumi. 17 rare. This is to allow the fat marbling to melt ‘n saturate
the meat, making it juicy ‘n full of flavour.
STEAK 'n ROCKET 115
French salad topped with tender steak cubes,
rocket ‘n feta, dressed with a balsamic
vinegar ‘n red wine reduction.
SIGNATURE CUTS
CAESAR 85
RUMP NO FAT
Cos lettuce, Grana Padano shavings ‘n
A unique lean cut. Tunnel rump is juicy with no fat,
anchovy fillets, drizzled with Caesar
making it a healthy steak choice.
dressing ‘n served with toasted French loaf.
Add chicken. 22 RUMP WITH FAT
Add an egg. 10 A classic cut with a little something extra.
Full of flavour with crispy grilled fat that unlocks the
legendary flavours.
POINT RUMP
This signature Turn ‘n Tender cut is from the cap end of
the rump. Commonly referred to as Picanha, this succulent
steak is covered in a generous layer of crispy fat that
enhances its flavour ‘n juices.
ENTRECÔTE
A premium cut from the loin with an extra tail of fat
that adds rich flavour.
* Subject to availability.the legend of the
four brothers | 150 | 185
200g 300g 400g
RUMP – NO FAT 120
A juicy, tender lean cut.
EACH FOUNDING BROTHER HAS DESIGNED RUMP ESPETADA 160
THEIR OWN UNIQUE DISH. 350g Tender rump chunks prepared with
a sherry, garlic ‘n mixed herb rub ‘n skewered
the old-fashioned way with bay leaves.
MERVYN'S MAGIC 265
| 320 | 360
RUMP SIRLOIN FILLET
700g T-bone sliced off the bone ‘n served CUT FOR TWO 320
with coarse salt ‘n burnt butter. 700g Steak carved at the table.
Served with two sides ‘n two sauces.
STEVEN'S SENSATION 195
300g Rump or sirloin topped with
T-BONE 180
mussel, white wine, garlic ‘n cream sauce. 500g Portion of a juicy ‘n tender favourite.
Should you prefer fillet, add 36.
| 270
HALF FULL
HOWARD'S HOWLER 160
BEEF SPARE RIBS 175
Tender, meaty, sticky ‘n delicious.
300g Rump or sirloin topped with melted
Cheddar ‘n pepper sauce.
OXTAIL POTJIE 190
Should you prefer fillet, add 36. Our legendary recipe of traditional
BRIAN'S BOWL OVER 185 braised oxtail, slow-cooked in red wine.
500g Rib-eye on the bone.
GRILLED BOEREWORS 92
Turn ‘n Tender’s own pure beef boerewors.
InLEGEND
memory of the Best served with pap ‘n gravy.
Add a fried egg. 10
BRIAN AARON
THE BOSS 170
300g Butterflied sirloin, served on a bed of crunchy Lays salted crisps,
® OUR MAINS ARE SERVED WITH A CHOICE OF CHIPS,
RICE, BAKED POTATO, GRILLED SWEET POTATO, MASH,
topped with pan-fried onions ‘n mushrooms prepared in butter.
PAP 'n GRAVY, VEGETABLES OR A SIDE SALAD.
grills sauces
CHOOSE FROM PLAIN-GRILLED, ORIGINAL
TURN 'n TENDER BASTING, CHILLI BASTING
'n TOPPINGS
OR DRY PEPPER COATING.
CHIMICHURRI Argentinian marinade. 33
| 175 | 210
200g 300g 400g
FILLET 145
A prime cut so tender it melts in your mouth. SNAIL Brandy ‘n garlic. 65
The discerning steak lover’s choice.
| 150 | 185
200g 300g 400g
SIRLOIN 120 BORDELAISE With marrow bones, mushrooms ‘n port. 60
A succulent cut with just enough fat
to enhance its flavour.
MUSHROOM 'n FETA 65
ENTRECÔTE 175
350g Steak cut from the loin, with CHEESE, PEPPER, MONKEY
natural fat that gives it extra flavour. GLAND, PERI PERI GARLIC OR
| 190
300g 400g
POINT RUMP 155 MADAGASCAN GREEN PEPPER 28
Our signature cut of rump with a thick
layer of fat. MUSHROOM 32
RUMP WITH FAT 120
A 200g juicy tender cut with a layer of fat. BLUE CHEESE 35steaks
of the world combos
CHOOSE FROM A 300g RUMP OR SIRLOIN STEAK
200g TENDER STEAK 'n 165
WITH ONE OF THE FOLLOWING INTERNATIONAL
CALAMARI
TOPPINGS:
A succulent ‘n juicy 200g rump or sirloin
steak ‘n tender grilled calamari tubes or
SOUTH AFRICAN 205 calamari squid heads.
Cheese 'n grated biltong sauce, Should you prefer fillet, add 36.
topped with biltong slices.
Should you prefer fillet, add 36.
200g TENDER STEAK 'n 185
BOEREWORS
A succulent 'n juicy 200g rump or sirloin steak
ARGENTINIAN 170
'n pure beef boerewors.
Chimichurri (onion, red pepper, garlic,
Should you prefer fillet, add 36.
chilli, parsley, white wine vinegar, olive oil
‘n lemon juice).
Should you prefer fillet, add 36. BEEF SPARE RIBS 'n SPRING 200
CHICKEN
Sticky ‘n delicious ribs ‘n a half spring chicken
FRENCH 160 bursting with flavour.
Tangy sun-dried tomato butter with
parsley, onions ‘n garlic. BEEF SPARE RIBS 'n 205
Should you prefer fillet, add 36. 200g TENDER STEAK
Sticky ‘n delicious ribs ‘n a succulent ‘n juicy
200g rump or sirloin steak.
ITALIAN 160 Should you prefer fillet, add 36.
Italian tomato chutney with onion,
oregano, balsamic vinegar, garlic ‘n a BEEF SPARE RIBS 'n 210
touch of butter ‘n brown sugar.
CALAMARI
Should you prefer fillet, add 36.
Sticky ‘n delicious ribs ‘n tender grilled
calamari tubes or calamari squid heads.
GREEK 170
Rosemary, oregano butter ‘n roasted garlic.
200g TENDER STEAK 'n 205
Should you prefer fillet, add 36. 6 PRAWNS
A succulant ‘n juicy rump or sirloin steak
‘n 6 queen prawns.
Should you prefer fillet, add 36.
AMERICAN 225
500g Rib-eye on the bone grilled with OUR MAINS ARE SERVED WITH A CHOICE OF CHIPS,
RICE, BAKED POTATO, GRILLED SWEET POTATO,
coarse salt ‘n burnt butter, thinly sliced off MASH, PAP 'n GRAVY, VEGETABLES OR A SIDE SALAD.
the bone.
extras
OPTIONAL EXTRAS FOR A LITTLE MORE.
DEEP-FRIED OR PAN-FRIED ONION RINGS 26
OUR MAINS ARE SERVED WITH A CHOICE OF CHIPS, SAUTÉED MUSHROOMS 55
RICE, BAKED POTATO, GRILLED SWEET POTATO,
MASH, PAP 'n GRAVY, VEGETABLES OR A SIDE SALAD. CHIMICHURRI SAUTÉED MUSHROOMS 65
GRILLED BOEREWORS 42poultry PRAWNS 'n CALAMARI
6 Queen prawns ‘n tender calamari tubes
grilled ‘n served with your choice of fresh
320
lemon butter, peri peri or sweet chilli
* CHOOSE FROM PERI PERI, FRESH LEMON 'n HERB, ‘n coriander sauce .
BBQ OR SWEET CHILLI 'n CORIANDER SAUCE.
OUR MAINS ARE SERVED WITH A CHOICE OF CHIPS,
RICE, BAKED POTATO, GRILLED SWEET POTATO, MASH,
PAP 'n GRAVY, VEGETABLES OR A SIDE SALAD.
| 125
HALF FULL
SPRING CHICKEN* 90
burgers
Young ‘n full of flavour.
CHICKEN BREAST FILLET* 115
Flame-grilled tender chicken fillets.
200g PURE GROUND BEEF
CHICKEN SCHNITZEL 120 OUR BURGERS ARE SERVED WITH A CHOICE OF CHIPS, RICE, BAKED POTATO,
GRILLED SWEET POTATO, MASH, PAP 'n GRAVY, VEGETABLES OR A SIDE SALAD.
Golden-crumbed schnitzel.
Add cheese sauce. 28
Add mushroom sauce. 32
CLASSIC 80
Topped with grilled onions ‘n good
old-fashioned pink sauce.
seafood CHEESE
Topped with sliced Cheddar ‘n served with
cheese sauce on the side.
95
MUSHROOM 90
KINGKLIP FILLET Topped with creamy mushroom sauce.
Served with fresh lemon butter sauce
or dry-grilled. PEPPER 90
Price on request. Topped with creamy pepper sauce.
BAKED KINGKLIP FILLET CHICKEN 97
Flame-grilled tender chicken fillets, marinated
Baked in a mild curry ‘n coconut sauce in either peri peri, fresh lemon ‘n herb, BBQ or
with a touch of garlic ‘n spinach. sweet chilli ‘n coriander sauce.
Price on request.
BREAM FILLET 145
vegetarian
A fillet served with fresh lemon butter sauce
or dry-grilled.
WHOLE BREAM 160
Deep-fried ‘n served with a side of fresh
lemon butter sauce.
VEG PLATTER 110
SALMON 230 A selection of fresh vegetables ‘n halloumi.
Plain-grilled or prepared with soya ‘n Served with your choice of a starch.
sesame seeds.
VEG CURRY 115
CALAMARI 170 Mixed vegetables prepared in a creamy curried
Tender calamari tubes grilled ‘n coconut sauce with a touch of garlic ‘n served
served with your choice of fresh lemon butter, in a potjie pot with your choice of a side.
peri peri or sweet chilli ‘n coriander sauce.
VEG BURGER 120
PRAWNS Two deep-fried Grana Padano-crumbed
Grilled in fresh lemon butter or peri peri sauce. aubergine slices layered with feta, topped with
Please enquire with your waitron on availability. grilled onions ‘n served on a toasted brioche
Price on request. bun with your choice of side.desserts cold
beverages
CRÈME BRÛLÉE 50 SOFT DRINK 20
Rich vanilla custard base topped with Coca-Cola®, Coke Zero®, Sprite® or Fanta®.
caramelised sugar.
CORDIAL 'n MIXER 24
CHOCOLATE
CRÈME BRÛLÉE 50 GRAPETISER® OR APPLETISER® 27
Chocolate ganache topped with vanilla
custard ‘n caramelised sugar. STILL WATER 500ml 10
BUTTERSCOTCH DELIGHT 70 GLASS BOTTLED
Creamy caramel butterscotch mousse, STILL OR SPARKLING
SMALL
17 | LARGE
27
topped with whipped cream, Kahlúa® ‘n MINERAL WATER
chocolate nibs.
MILKSHAKE 30
CHOCOLATE VOLCANO 77 BAR-ONE®, strawberry, banana or lime.
Delicious melt-in-your-mouth chocolate
pudding served with vanilla ice cream.
OREO® CHOCOLATE MOUSSE
Oreo biscuits, chocolate mousse ‘n
®
whipped cream.
50
hot
BAKED CHEESECAKE
beverages
BAR-ONE®. 75
Plain. 65
CAPPUCCINO 27
ICE CREAM 50
Served in a phyllo pastry basket CAPPUCCINO WITH CREAM 28
‘n drizzled with a decadently rich
BAR-ONE® chocolate sauce.
LATTE 29
DOM PEDRO 60 SPECIALITY COFFEE 50
With Kahlúa® or Jameson®.
Made with Kahlúa , Cape Velvet ,
® ®
Frangelico® or Jameson®.
AMERICANO 20
SORBET 70
SINGLE ESPRESSO 19
3 Scoops of assorted fruit flavours.
DOUBLE ESPRESSO 23
HOT CHOCOLATE 28
FIVE ROSES TEA 17
HERBAL TEA 17
Ts ‘n Cs apply. All prices are inclusive of VAT. Ingredients may be subject to availability
‘n seasonality. Our menu descriptors do not contain all ingredients. Some food items
may have traces of nuts ‘n sesame seeds. Should you be allergic to any food items,
please request information regarding the ingredients prior to ordering. Portion
weights are raw weights. All extras will be charged for. Not all items on this menu are
available as takeaway. While stocks last. ®Coca-Cola, the Dynamic Ribbon Device
and Coke are registered trademarks of The Coca-Cola Company© 2019.
Enjoy Responsibly. Alcohol Not for Sale to Persons October 2019 (WO/P)
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