The Braai Is More Than a BBQ — And Vivat Bacchus Proves It

Quick Summary: Vivat Bacchus brings South Africa's most beloved culinary ritual — the braai — to the heart of London. From flame-kissed cuts served straight off the coals to the theatrical Signature Braai Board, this is the most authentic South African dining experience in the city — a true taste of South Africa, established in London since 2003.

There is a moment, somewhere between the first crackle of the fire and the second glass of Pinotage, when you stop eating and start experiencing. That moment is what the braai is built for — and it is what Vivat Bacchus has been perfecting since 2003.

In a city where "barbecue" too often means a disposable tray in a park, London's South African restaurant and wine bar is here to remind you what fire, flavour, and ritual actually look like.

What Makes the Braai a Cultural Ritual — Not Just a Meal

Ask any South African and they will tell you: the braai is not really about the food. It is about the time you spend around the fire waiting for the food.

It is a tradition that stretches back generations, weaving together history, community, and a near-spiritual relationship with flame. The South African braai reflects the nation's values — resilience, unity, and the warmth of gathering with friends and family. Every carefully tended coal, every cut rested off the fire, every sauce passed down the table carries that story with it.

At Vivat Bacchus, that story arrives with a beef dripping candle.

Fire Is the Ingredient

Most London restaurants treat fire as a cooking method. At Vivat Bacchus, it is an ingredient in its own right. The braai is not rushed. The coals are built, the heat is managed, and the meat is given the time it deserves — producing that unmistakable char-kissed exterior and deeply flavoured interior that no oven or griddle can replicate.

That commitment to flame is why the "From the Braai" section of the menu reads less like a list of options and more like a roster of the best cuts in London cooked the right way.

First Off the Braai: Where the Ritual Begins

Before the main event, Vivat Bacchus does something most restaurants never think to do: they give you the first flavours from the fire. The "First Off the Braai" section is designed for sharing as you settle in — small, fire-touched bites that set the tone for the evening.

• Springbok sosatie — £8.25, a lean and elegantly gamey skewer

• Chicken sosatie — £7.50, tender and lightly charred

• Boerewors sosatie — £8, the classic coiled sausage in skewer form

• 'Karoo Style' lamb chop (tjoppie) — £8, herb-fragrant and deeply satisfying

Order one each and start talking. That is the whole point.

The Braai Boards: London's Most Ambitious Sharing Plates

If there is a single section of the Vivat Bacchus menu that encapsulates the whole philosophy, it is the braai boards. These are not platters designed for the Instagram-first diner. They are designed for people who are genuinely hungry, genuinely curious, and genuinely ready to eat well — together.

Every braai board arrives with the signature beef dripping candle, which keeps the meat at its best and adds a theatrical warmth to the table that feels entirely in keeping with the spirit of the braai.

Heritage Braai Selection (for 2) — £95

The Heritage Braai Selection is built for two and brings together four cuts: ostrich fillet, sirloin, brannas & coke pork, and boerewors. It is a thoughtful edit — each protein distinct in flavour and texture, each one telling a different part of the South African culinary story.

The brannas & coke pork in particular is one of those Vivat Bacchus signatures that stops conversations at neighbouring tables. The Brandy and Coca-Cola marinade sounds audacious and tastes exactly as good as it should.

Signature Braai Board — £155

For the table that wants everything, the Signature Braai Board is the answer. This is the full expression of the braai at Vivat Bacchus: ostrich fillet, a 750g ribeye on the bone, brannas & coke pork, and boerewors.

The ribeye on the bone is the centrepiece — available elsewhere on the menu at £12.50 per 100g, here it anchors a board that is genuinely designed to impress. The kind of thing you order when the occasion deserves it.

Choosing Your Sauces

The braai boards arrive alongside Vivat Bacchus's full sauce selection. Choose carefully — or order all six:

• Chakalaka (VE) — £4.75, the spiced South African relish that belongs on everything

• Béarnaise (V) — £4.75, a nod to the Cape's French culinary heritage

• Peppercorn — £4.75, bold and unapologetic

• Monkey Gland — £4.75, sweet, tangy, and entirely South African

• Biltong butter — £4, the richest thing on the table

• Truffle butter — £4, for moments of quiet extravagance

Visiting Vivat Bacchus: What to Order and Where to Go

While the braai spirit lives at Vivat Bacchus all year round, the appetite for fire-cooked food intensifies from spring through to autumn — roughly April to October — when the evenings lengthen and the desire for communal, flame-touched dining is at its peak. That said, the braai boards and First Off the Braai menu are available year-round, so there is never a wrong time to visit.

Start With the Biltong Trolley

Before you even reach the braai, there is the Biltong Trolley. At £24, it arrives tableside with a selection of biltong cuts — wagyu, zebra, stokkies, and beef — served from the trolley by a member of the team who will happily talk you through each one.

Traditional South African air-dried meat, cured with spices and vinegar for a rich, savoury flavour. As the menu says: lekker.

Two Locations, One Spirit

Vivat Bacchus has two sites — Farringdon at 47 Farringdon Street, and London Bridge at 4 Hay's Lane — and both carry the same South African soul. The Cellar Room at London Bridge is particularly well suited to group braai feasts, with private hire available for up to 50 seated guests.

For something more intimate, the private dining rooms at Farringdon offer a wonderful setting for a slower, more considered evening around the Signature Braai Board.

Wine to Match the Flame

A braai without wine is technically possible. It is not, however, recommended. The Vivat Bacchus wine list leans into South African producers — Pinotage and Chenin Blanc feature prominently — and the floor team can guide you through pairings that genuinely earn their place.

A cool, slightly oxidative Chenin Blanc against the ostrich fillet. A bold, earthy Pinotage standing up to the ribeye on the bone. The peri-peri cod, if you are not going straight to the braai, is well matched by something crisp and mineral from the Western Cape.

Club Carnivore: The Full Braai Ritual

For guests who want to go deeper, Club Carnivore is Vivat Bacchus's regular event series built around meat, fire, and a menu that shifts with the season. It is the kind of evening that begins with a welcome drink and ends with everyone at the table having exchanged numbers. Braai season is when Club Carnivore is at its absolute best.

Come for the Fire, Stay for the Story

The braai is not a gimmick. It is not a theme. It is a genuine cultural tradition, and Vivat Bacchus treats it as such — with care, with knowledge, and with the kind of hospitality that makes a restaurant feel like a destination rather than just a dinner.

Whether you are building a Heritage Braai Selection for two, going all in on the Signature Braai Board, or simply starting with the Biltong Trolley and seeing where the evening takes you, Vivat Bacchus is where London gets to taste South Africa at its very best.

The fire is ready. The board is waiting.

Book your table at Farringdon or London Bridge — and let the team help you build the perfect braai board for your table.

People Also Ask

What is a braai? A braai is a South African barbecue tradition that goes far beyond grilling meat. It is a cultural ritual centred on fire, community, and storytelling — typically involving an open flame, carefully selected cuts, and an unhurried pace. At Vivat Bacchus, the braai is the heart of the menu and is presented authentically as a cornerstone of South African culinary heritage.

What is on the Signature Braai Board at Vivat Bacchus? The Signature Braai Board (£155) includes ostrich fillet, a 750g ribeye on the bone, brannas & coke pork, and boerewors — all cooked over the braai and served with the signature beef dripping candle. The Heritage Braai Selection (£95, for 2) offers ostrich fillet, sirloin, brannas & coke pork, and boerewors.

What is brannas & coke pork? Brannas & coke pork is a Vivat Bacchus signature: pork fillet marinated in a Brandy and Coca-Cola reduction — a proudly South African flavour combination that produces a deeply caramelised, sweet-savoury result from the braai. It is served on both the Heritage Braai Selection and the Signature Braai Board.

Where is Vivat Bacchus located in London? Vivat Bacchus has two London locations: 47 Farringdon Street (EC4A 4LL) and 4 Hay's Lane, London Bridge (SE1 2HB). Both offer the full South African restaurant and wine bar experience, with private dining available at each site.

Does Vivat Bacchus have South African wines? Yes — South African wines are a defining feature of the Vivat Bacchus wine list, with particular strength in Pinotage and Chenin Blanc. The team are knowledgeable about food and wine pairings, especially alongside the braai menu.