REVIEWED BY DE GROOTS MEDIATo say Hippo Creek African Grill is unique would be a massive understatement. Never before have I seen menu items such as “Lion’s Kill”, homemade biltong, or camel and ostrich fillets. Yes, Hippo Creek is unique but it’s also a carnivore’s heaven. Despite a very limited selection (chicken shozaloza, surf and turf or daily specials) of red meat alternatives, it’s the grilled meat dishes the hoards are returning for. So much so, there’s usually a two week wait list for a table on weekends.
When was the last time you could boast that you had the African Safari? A meal consisting of camel, ostrich and crocodile with peri-peri sauce and monkey gland dipping sauces (not real monkey glands – just a fancy name for barbecue sauce). Or perhaps you’d prefer the Hunters Assaghai: a dramatic looking dish featuring 500 grams of marinated rump on a half-metre skewer hanging over a plate of chips. Quality is guaranteed with all steaks being aged to maximise tenderness and ranging in sizes from 350 grams to a whopping one kilogram rump or t-bone. If you choose the latter and manage to finish everything on your plate, you will automatically be a member of the Kilo Klub and have your photo added to the hall of fame.
Karen Bilsby-Butler, July 2007
