The Bull Run restaurant in Sandton has joined a growing list of Jozi eateries celebrating the sunny season with fresh new flavours and exciting menu additions.
Over the past few months, several restaurants in Johannesburg have refreshed their menus to accommodate the warmer weather, offering lighter, more vibrant dishes for the new season. Now, The Bull Run is joining in on the fun, giving foodies something new to enjoy.
Located in the heart of Sandton, The Bull Run, a favourite among locals and visitors, has revamped its menu to offer guests a combination of signature classics and brand-new dishes.
“We've added more steaks to our menu, more starters, and then we have The Bull Run platters — the beef one and the pork platter,” says Yadishka Bridgmohun, a host at the restaurant.
Some of the new dishes are designed for sharing, making them ideal for family gatherings or summer get-togethers. Guests can expect a mix of bold flavours, freshness, and quality ingredients that have made The Bull Run a Sandton staple for years.
According to Bridgmohun, one thing that sets The Bull Run apart from other restaurants is its consistent excellence and unique take on steak preparation.
“What makes the restaurant stand out is our menu and the variety we offer. We’re known as a steakhouse, so most guests come in for our steaks because they enjoy the way we prepare them - it’s different.”
She adds that diners can always expect something new even in the coming seasons, as The Bull Run keeps its menu dynamic and exciting.
“We change menus seasonally,” she explains.
So, whether you’re craving a perfectly grilled steak, a platter to share, or simply looking for a fresh dining experience this summer, The Bull Run’s new seasonal menu promises to deliver.
New dishes:
ROASTED BEET SALAD
Earthy roasted beets paired with tricolour carrots, sweet blueberries, and tangy goji berries. Finished with savoury granola, fresh kale, and a mixed berry vinaigrette.
ROASTED BEET SALAD
Earthy roasted beets paired with tricolour carrots, sweet blueberries, and tangy goji berries. Finished with savoury granola, fresh kale, and a mixed berry vinaigrette.
ROASTED STRAWBERRY SALAD
Sweet roasted strawberries, creamy whipped feta and Greek yogurt, enriched with cream cheese, drizzled with honey and olive oil, finished with fresh mint.
SHRIMP SCAMPI
Sweet crab meat and shrimp sautéed in garlic and white wine butter, finished with a fresh splash of lemon.
BONE MARROW TARTARE
Prime beef fillet mixed with rich roasted bone marrow, capers, anchovies, and garlic aioli. Finished with cured egg yolk and microgreens, served alongside chipotle beer mayo and toasted baguette.
SPRINGBOK CARPACCIO
Delicate slices of springbok, drizzled with Rooibos balsamic reduction, topped with Gruyère shavings, fresh rocket, Rosa tomatoes, and crisp bruschetta.
BULL RUN NACHOS
Crispy nachos loaded with chicken or ground beef, smothered in truffle nacho cheese, olives, scallions, and jalapeños. Finished with lime crema and fresh Pico de Gallo.
BEEF CROQUETTES
Crispy croquettes of braised brisket beef with truffle aioli and chive oil.
GRILLED HABANERO BRUSSELS SPROUTS
Fire-roasted Brussels sprouts glazed with spicy-sweet habanero honey, finished with crunchy smoked almonds.
CHARRED CORN RIBS
Sweet corn ribs grilled and brushed with smoked paprika butter and lime crema.
BANG BANG HALLOUMI BURGER
Grilled halloumi double-stacked in a soft brioche bun with fresh lettuce, tomato, onion, avocado, and a drizzle of our signature
bang bang sauce.
SPICY PORK RAMEN
Tender pork shoulder in a rich soy–gochujang broth with ramen noodles, soft-boiled egg, spinach, carrot, and spring onion, finished with toasted sesame.
LOBSTER MAC & CHEESE
Butter-poached lobster chunks folded into creamy aged cheddar and Gruyère béchamel, tossed with al dente macaroni and finished with golden herb breadcrumbs.
CHATEAUBRIAND (700G) FOR TWO
Succulent, center-cut fillet, perfectly grilled and carved to share. Juicy, tender, and full of flavour.
SMOKED BEEF BRISKET
250g Brisket slow cooked with bourbon BBQ glaze and slaw.
BULL RUN PLATTER - BEEF RIBS
Carnivorous feast featuring 400g of tender sliced sirloin, 500g of mouthwatering BBQ beef ribs, succulent BBQ chicken wings, flavourful chicken bites, complemented by crispy onion rings and zesty chakalaka.
ROAST DUCK BREAST
Served with cherry-port reduction, fondant potato, and baby spinach. Served with a set side - No substitutions.
TRUFFLE WILD MUSHROOM RISOTTO
Creamy porcini risotto with truffle oil and Parmesan crisp.
CHARRED CAULIFLOWER STEAK
Thick-cut cauliflower brushed with harissa, served with tahini yogurt and toasted chickpeas.
AUBERGINE MOUSSAKA
Layers of roasted aubergine, lentils, and vegan béchamel, baked golden and served with rocket salad.
BUTTERNUT & SAGE RAVIOLI
Handmade ravioli with roasted butternut, tossed in brown butter sage sauce, topped with shaved Parmesan.
PAN-FRIED SCALLOPS
Seared scallops served on velvety corn purée with slow-braised bacon lardons, topped with corn relish and finished with golden jus.
SEARED KINGKLIP FILLET
Accompanied by beurre noisette, fennel salad, and citrus. Served with a set side - No substitutions.
ARGENTINIAN PRAWNS
18 succulent Argentinian prawns, grilled and glazed in zesty lemon butter.
PAVLOVA SUMMER CRUSH
Meringue nest with whipped cream, berries, and passionfruit coulis.
TRIPLE SEC CRÈME BRÛLÉE
Triple sec-infused custard with caramelized sugar crust.
MERLOT POACHED PEAR
Tender Forelle pears slowly poached in Merlot with cinnamon, star anise, cloves, and vanilla. Served with a light mascarpone Forelle pear whip and a vibrant mixed berry coulis infused with crème de cassis.
See some of the dishes below:
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