A fine-dining French steakhouse where speciality in Le Sauvage, the dry ageing of the meat allows it to develop a greater concentration of flavour to heighten the tenderness and texture of the beef, resulting in the perfect steak, cooked to your exact requirements. Additionally, we also make our own flavoured salts, which have become a signature creation at Le Sauvage. To complement the plentiful menu, Sommelier Chad Cloete has carefully composed a fully stocked wine list that boasts nearly 200 labels prominently displayed in the restaurant’s wine cellar.