À La Carte Menu
Who We Are
New to South African cuisine? Here's a quick guide to some of the terms you'll find on our menu.
Roosterkoek (ROH-ster-cook)
Traditional bread rolls baked directly over the braai coals. Crisp outside, soft inside — best eaten warm and split open with butter. The name means "grid cake" in Afrikaans.
Pap (pup)
A stiff porridge made from ground maize, similar to polenta. A staple carbohydrate across South Africa. On our menu, served as a crispy chip alongside Chakalaka and parmesan.
Mealie (MEE-lee)
The South African word for maize (corn). You'll find it in our Mealie Bread and Mealie Fritters. Derived from the Portuguese "milho," corn appears across South African cooking in many forms.
Biltong (BIL-tong)
South Africa's most iconic snack — air-dried, spiced meat with a rich, tangy flavour from a vinegar cure. Richer and more complex than jerky. Our Biltong Trolley offers five cuts: wagyu, zebra, stokkies and beef.
Droëwors (DROO-ah-vors)
Dried sausage — essentially biltong in sausage form. Spiced beef or game, air-dried until firm and intensely flavoured. A traditional snack, best eaten in good company.
Boerewors (BOO-reh-vors)
A thick, coiled beef sausage seasoned with coriander, cloves and vinegar. The name means "farmer's sausage." A centrepiece of any braai — always grilled over coals, never fried. South African law requires it to contain at least 90% meat.
Sosatie (soh-SAH-tee)
A South African kebab — marinated meat skewered and grilled over coals, often with a sweet apricot or tamarind spice. A braai staple with Cape Malay roots.
Chakalaka (chah-kah-LAH-kah)
A vibrant, spiced vegetable relish made with tomatoes, onions, peppers, carrots and beans. Served warm or cold alongside grilled meats. A beloved everyday condiment with township origins.
Monkey Gland
Don't let the name put you off — this is a tangy, fruity braai sauce made from tomato, onion, chutney and Worcestershire. Sweet, smoky and completely vegan. The name is a 1920s marketing invention; no monkeys involved, we promise.
Mrs Balls Chutney
South Africa's most beloved fruit chutney — thick, sweet and spiced with apricot and peach. A household staple since the 1920s, and a non-negotiable accompaniment to a Springbok Croquette.
Braai (bry, rhymes with "fry")
Both the act of grilling over an open wood fire and the social occasion around it. More than a barbecue — a cultural institution. There's even a national Braai Day on 24 September.
Lekker (LECK-er)
Afrikaans for "nice," "delicious," or simply "great." The highest compliment a South African can pay a meal. We hope you find everything here very lekker.
Cape Malay
Refers to the cuisine and culture of the Cape Muslim community, whose Southeast Asian and East African heritage shaped much of South African cooking. Characterised by warm spices — cardamom, turmeric, cinnamon — balanced with fruit and chilli.
Bobotie (buh-BOO-tee)
South Africa's national dish — fragrant spiced mince with Cape Malay flavours (turmeric, curry, apricot), topped with a savoury egg custard. On our menu, reimagined as a crispy spring roll with mushroom mince.
Peppadew
A small, sweet-hot pickled pepper native to South Africa. Bright red, mildly spicy, slightly tangy — a perfect companion to grilled lamb.
Brannas & Coke Pork
Pork marinated in Klipdrift brandy ("Brannas") and Coca-Cola — a classic South African braai combination. The Coke caramelises into a rich, sticky glaze over the fire.