WELL FED: Introducing you to the new kid on The Old Biscuit Mill Block ~ Purveyor Steakhouse & Pizzeria.

purveyor [ per-vey-er ]noun

a person who purveys, provides, or supplies: a purveyor of steak, pizza and everything delicious.

“We’re about harking back to when the world was simpler” says the owner Jaco “We want to serve food that is as simple and tasty as possible without costing an arm and a leg.” And in this climate I think that is exactly what we all need to hear, lets forget about 2020 and focus on delicious food, which even after the wrath of COVID, we can afford.

Jaco, The owner at Purveyor.

Jaco also owns Redemption Burgers, and therefore knows the area well and knows the potential of The Old Biscuit Mill. When the space that was previously home to much loved Burrata, become available he jumped at the chance to take ownership.


Jaco begged Burrata’s previous pizza chefs and the masters of their trade to return to the helm. You see the pizza oven in place, was not just any old oven, it had been hand built by a third-generation, family-owned business in Naples. This oven is able to reach higher temperatures than the average pizza oven, which means every pizza that came out is unbelievably authentic, and under the right purveyor absolutely delicious.

Neapolitan Pizza | Margherita


Believing in sourcing the finest purveyors, with them comes the finest ingredients; meat from Frankie Fenner, a wine list carefully curated by Raphael, their neighbour at Open Wine and the prawns – I actually have no idea where they came from – but wow!


Vanemei Prawns | Thai style flavoured butter | Lime and tamarind dressing, fresh coriander & chilli served with Focaccia


Justin Joubert, the young chef entrusted with these fine ingredients, has a brag worthy CV including Waterkloof, La Colombe and Beau Constantia, citing Ivor jones as his mentor. The classic dishes are simple yet comforting and generous on flavour.


Chef Julian Joubert


The wine list is obvious incredibly important to me, (and probably most of you who sip along with me on my journey)… And this list definitely has Bubbles’ stamp of approval. It is small and comprehensive and most importantly has great options by the glass. Lots of small, family owned boutique producers who are making incredible wines and need your support after a horrendous year. I can honestly say there isn’t a bad wine on that list. Viva Raphael!


Fledge & Co Chenin Blanc | b. R140 | g. R47

The Garajeest ‘Bruce’ Cabernet Franc 2016 | R430


All in all, this new kid on the block has all the ingredients to become a local’s favourite eatery. Full of flavour and full of cheer. Something to add a little happiness at the end of a year that quite frankly is worth forgetting.

Have a look at the photos and the menu below and tell me you aren’t looking forward to trying out Purveyor…


Skirt Steak Tartare | Skirt Steak, Aoili, Cantonese dressing, crispy sage, beef fat glazed focaccia

Vegan tartare | King oyster mushrooms, vegan aioli, Cantonese dressing, crispy sage, focaccia.  Lucky vegans; this is DELICIOUS!

“The belief at Purveyor is to use only the most sustainable & ethically sourced meat available. The butchers we work with believe in this. All our beef is grass fed and aged to perfection”

Bubbles Hyland

Bubbles Hyland

Bubbles Hyland, Well Red Wine Magazine Editor and Founder. Wine is her passion and it's also her job; it engrain every aspect of her life. She aims to make wine accessible, and spread the love and knowledge she has in a fun and approachable manner.

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