Frankie Fenners has long been Pure’s favourite destination for our afternoon biltong fix, so there was much jubilation when we heard that the Publik Wine Bar and meat merchant were now opening a full-on restaurant, Ash.

Our excitement wasn’t unfounded.

Frankie Fenners’ meat has been dressed up into authentic fine dining masterpieces, served in a cool, basement-level burnt-black interior. There was a ridiculously succulent dry aged beef burger with mustard mayo, Emmental cheese, homemade ketchup, red onion, pickles and sweet butter bun, and a slow cooked cured and a rolled lamb shoulder, accompanied by curiously churred cucumber, a sumptuous peanut butter baba ghanoush, black pepper and pickled lemon.  The menu changes regularly, so there are countless interpretations of the art of charcoal cooking to enjoy in the open-kitchen, open-butchery interior. It’s a must for any meat-lover: combination of creative flavours and the best meat in town means you just can’t go wrong.

Images from @ash_restaurant