Ever since we tried a Havana Grill taster plate at the first Taste of Durban, we have been dying to try them out. They always presented themselves at The Taste as edgy and original and it was with great anticipation that we put them on our list of reviews this month.

I love Cuban music and with such a colorful history, am interested in the Cuban culture as well. So there I was, all prepped and ready to be educated about Cuban Cuisine. Unfortunately I discovered that Havana Grill doesn’t actually serve authentic Cuban cuisine at all. So all my research into what to expect fell flat when we arrived at the di moda eatery on the upper level of the Suncoast Casino complex in Durban.

Now don’t get me wrong, Havana Grill may not serve authentic Cuban dishes, but let me tell you that their beef really is pretty good. They pride themselves on using only local South African grain fed super beef, aged for a minimum of 21 days so it’s little wonder that our table ordered only various beef main dishes; mine was particularly impressive: 600g sirloin on the bone, topped with deep fried bone marrow (which seems to be a really trendy addition on Durban menus lately by the way), oxtail marmalade and fresh rocket.
Inventive flavors there as well as a variety of textures. The only thing I would have preferred is if more of the sinew was removed, but hey, for a hunk of meat standing about 4cm thick on my plate, I’ll put up with a little sinew and under seasoning, particularly since it was done exactly to my taste: bleu.

The menu can best be described as a modern fusion of South African and international flavors. Prime example would be the specials starter, Gravadlax (traditionally a Scandinavian dish) done the Havana grill way – instead of marinated in Aquavit, it was prepped in beetroot and served with wasabi icecream. How lovely is that?

The décor at Havana Grill matches their attitude. Neat, up market and marchoso. Slightly rustic island feel in the dining room, with the white bleached wood branch wall paneling mixed with crisp white linen and table settings. Social area at the bar, Cuban Cigar humidor and the famous sterile looking meat cupboard with glass panels that allow you to catch a glimpse of their famous aging meat.

The music selection was appropriate but perhaps a tad on the loud side, but if you’re into the very vibey feel, then the volume would suite you perfectly.

The menu, although famous for their beef, also include seafood, poultry, pork, lamb and venison. Prices range from R46 - R701. A word of advice though: come hungry.

The grill also boasts an extensive Wine List made up of a really nice selection of South African wines. The beverages list includes not only the fully licensed section but soft drinks for those who do not imbibe.

Service at Havana grill was professional and attentive from our first telephone booking to our request to take a glass of wine onto the balcony outside after our meal. Our server made an effort to make us feel welcome and heard. The team of servers, hosts and managers all pitched in to assist each other which was really such a cool thing to see. Knowledge of the dishes and some preparation information was a little lacking but honestly the fact that everyone at Havana Grill went out of their way to make our evening an enjoyable one more than made up for that.

So here we go on to our meal journey:


Fish cakes with a dipping sauce. Filling, tasty and beautifully presented.

Smoked Salmon with avocado guacamole and salsa from the specials menu. Incredibly tasty, with good highlights thanks to the salsa.

Gravid lax done with beetroot and served with wasabi ice-cream, fresh rocket and toasted melba style toast. The Salmon had very delicate flavors and when paired with the cheeky wasabi ice-cream, made mad passionate flavour causing the taste buds to go wild.

Also from their very creative and mouthwatering specials menu: Sirloin on the bone 600g with oxtail marmalade, deep fried marrow and fresh rocket. I loved the presentation. The deep fried marrow was lovely and the oxtail marmalade complimented the steak perfectly. Found the steak itself to be under seasoned all the other steaks at the table were seasoned well.

Rump with extra mushroom sauce on the side. The quality of the steak is undisputed. Beautiful ingredients and perfectly prepared. The sauce also complimented well.

The Fillet stuffed with feta and jalapeño may have lost some of it’s “pretty” on the way from the kitchen to our table, but as far as delicious factor goes, all I heard from that side of the table were grunts of delight.

Risotto rump went down a treat. My guest informs me that his KPI for a good restaurant is their ability to produce good risotto. The thumbs went up on this one. As though there would be doubt!

Pecan nut bread and butter pudding butterscotch vanilla Ice cream. The desserts were all a tad on the boring side. The bread and butter pudding came across more like a pecan nut muffin, which as a muffin is lovely, but unimpressive as a bread and butter dessert. The presentation was also a tad on the uninspired side. Artists day off perhaps?

The Espresso mousse was the only dessert that came close to being interesting, but lost that early on too.

Creme brûlée was crème brûlée, what can I say. Nothing wrong with it, but nothing fabulous about it, nothing to “write home about”. Presentation was nonexistent and I felt a bit like the kitchen had lost interest by the time the desserts were up.

So what’s the verdict then?

Havana Grill aims to be all about “Food, Wine, Cigars and Vibe”. I have to hand it to them, they succeed on those points.

The food is generally good, but there are places where a little more care can be taken in presentation in particular.
I’d recommend Havana Grill for the fly, young, hip business types. Probably not the place I’d take my dad unless they had an onsite first aider with a current CPR certificate as the prices are a bit “up there”.