THE BLOCKMAN

The Blockman, located in the leafy suburb of Illovo in Johannesburg, is a meat lover’s sanctuary that masterfully blends contemporary South African dining with the timeless rituals of butchery and fire. More than just a steakhouse, The Blockman is a tribute to craftsmanship - a restaurant that pays homage to the ancient art of dry-aging, whole-animal butchery and open-fire grilling with refined precision and unmistakable soul.

The man behind the vision is Chef-owner Vassilios Holiasmenos, whose background as both a chef and a butcher informs every detail of The Blockman’s offering. His philosophy is refreshingly honest: source ethically, butcher in-house, cook over coals and let the meat speak for itself. It’s a concept that feels deeply personal and yet universally appealing — a place where diners come not just for a meal, but for an education in flavour, texture and technique.

The Blockman’s menu is built around a rotating selection of cuts, aged and broken down on-site in the restaurant’s custom-designed butchery. From dry-aged rib-eye to thick-cut sirloins and lesser-known heritage breeds, each steak is presented with reverence, cooked over open flame and served simply - just salt, fire and a touch of fat.

The steak selection is among the finest in South Africa, both in quality and execution. Each cut is impeccably marbled, intensely flavoured and cooked to perfection over hardwood coals. Guests can even select their cut directly from the aging room - a theatrical and immersive element that deepens the connection between diner and ingredient. The result is a steak experience that is primal, luxurious and deeply satisfying.

But The Blockman doesn’t stop at meat. The supporting dishes - from ember-roasted carrots to bone marrow bread and fresh, zesty salads - are thoughtful and seasonal, balancing richness with lightness. The wine list is proudly South African, showcasing both iconic estates and smaller boutique producers. Staff are eager to guide you through pairings, often suggesting bold reds or natural wines that mirror the restaurant’s ethos of integrity and flavour.

The interiors are understated but warm - exposed brick, dark timber and industrial accents softened by glowing candlelight and a soundtrack of low-fi jazz. The butchery takes centre stage, visible from the dining room and reinforcing the restaurant’s commitment to transparency and authenticity. It’s a space that feels crafted with intent, where the raw and the refined coexist in harmony.

Service is confident, knowledgeable and welcoming, with a team that is clearly proud of the product they present.

The Blockman on 4th is not just a destination for serious steak connoisseurs it’s a culinary homage to the butcher’s trade, to fire and to the deep satisfaction of a meal cooked with care and purpose.