By Taitana Hafez
Tucked away in a quiet street of Heliopolis, restaurant and bar Sachi, brings to the neighborhood a much needed watering hole, whether you are in for a drink or for a proper meal.
Sachi’s elegant interior is very well distributed into lounge, bar, high tables and dining areas, and can accommodate up to 100 people on its busiest weekend nights.
The menu consists of a fusion of Japanese and international dishes. With so many nice options, we stuck to the recommended dishes already highlighted in their menu. We went for sushi for starters and steak as the main. Both of which were spot on
We started with the salmon salad from the Asian side of the menu, large chunks of fresh, high quality salmon and cubes of avocado in a beautiful, aromatic, soy, wasabi, ginger and wakami dressing. That left us wanting another portion. As our orders were coming one after the other, it seemed that the service was somehow orchestrated, with waiters serving, others removing the finished dishes, drinks being refilled, and so on.
Our second starter was the Flying Geisha, a serving of salmon, avocado and caviar mayo rolls, which were perfectly seasoned.
We shared the chateaubriand as our main dish. A 600 gm cut of South African beef fillet, served with grilled vegetables, corn, and selection of four sauces, au poivre, béarnaise, balsamic and a bordelaise mushroom sauce. The dish also came with two complimentary glasses of Château de Granville red wine.The steak was cooked according to our varying specifications, medium rare and medium well, another unexpected trait, getting your meat right! The steak was tender and cut like butter. We also nibbled on their homemade garlic bread with Gorgonzola sauce along with our delicious meat and vegetables.
Top notch service, excellent food, great ambiance, and have we mentioned the uniformed valet parking crew waiting for you outside the restaurant? Heliopolis, you have your own new little gem!
Buttered steak recipe
• 1 piece of tenderloin 650g
• 2 pieces of Café du Paris Butter
• Café du Paris Butter Ingredients
• 200g butter, at room temperature
• 1 garlic clove, crushed
• 2 drained anchovy fillets, finely chopped
• 2 teaspoons Dijon mustard
• 1 teaspoon baby capers, rinsed, drained
• 1 tablespoon chopped fresh chives
• 1 tablespoon chopped fresh continental parsley
Use an electric beater to beat the butter in a bowl for 3-4 minutes or until pale and creamy.
Add the garlic, anchovy, mustard and capers. Beat until combined.
Stir in the chives and parsley.
Season with salt and pepper.
Spoon the butter mixture along the centre of a piece of foil to form a log. Roll up and twist ends to secure. Place in the fridge for 1 hour or until firm.
Preheat a barbecue grill on high.
Season steaks with salt and pepper. Spray with oil.
Cook for 3-4 minutes each side for medium-rare or until cooked to your liking.
Transfer to a serving platter.
Divide among steaks.
Cover with foil and set aside for 2 minutes to rest.
– This dish can be served with vegetables of your choice.