The Bull Run



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our story

IT WAS THE NEW MILLENNIUM AND WE WERE READY FOR BUSINESS

Markets hadn’t collapsed, and computers didn’t think it was the year 1900. The Johannesburg Stock Exchange had just moved their offices to Sandton and deals were ready to be made. Intrepid businessmen and women, poised to take on the global economy, needed a good place to eat steak.

 

The Bull Run opened its doors on 28 October 2000 to a welcoming crowd of South Africans and visitors from around the world. Situated in the ever-growing and bustling financial district, The Bull Run sits at the base of the Protea Hotel by Marriott® Johannesburg Balalaika Sandton, a treasured destination for travellers.

Since the beginning, quality meat has been an integral part of The Bull Run’s identity. Patiently matured and given the respect it deserves; each cut is prepared to customers’ exacting standards.

“We wanted a restaurant that would cater to the demand of your foreign & international guests, serving top quality meat at a fraction of the cost they would pay at home.”

The intent was and is to consistently produce excellent, affordable cuisine with impeccable service. A restaurant where a patron from any part of the world feels looked after and experiences an immediate return on their culinary investment.

 

The Bull Run takes its name from the financial term, referring to a period when prices rise on the financial market and any investment is a winning one. Our story continues, in honour of good food, great steaks, welcome travellers, and the growth and success of a market in one of the most beautiful, diverse and progressive countries in the world.

 

In July 2018 The Bull Run reopened its doors after an extensive refurbishment. Award-winning interior designer Tristan Du Plessis of Studio A masterfully designed an experience that is both warm and welcoming, with a clever nod to the New York Stock Exchange and the classic NY grill house. Custom light fittings, plush furniture and handmade wall tiles contribute to the comfortable and evocative space.

 

OUR MEAT IS INCREDIBLY IMPORTANT TO US AND IS TREATED WITH THE UTMOST RESPECT. OUR QUALITY CONTROL STARTS AT THE SOURCE, AS WE WORK WITH ONLY THE FINEST QUALITY GRADE.

ALL OUR MEAT IS MATURED FOR 28 DAYS

Meat on the bone is dry aged, meaning it has been hung for several weeks. Meat off the bone has been wet aged, meaning it has been vacuum-sealed for several weeks. We source our own supply of quality meat products, purchase them fresh and age them in-house by our butcher and chef.

All our steaks are available in any size to suit your requirements and are basted with olive pepper oil, olive herb oil or barbeque and sprinkled with coarse sea salt