A cherished symbol of South African culinary heritage, originally crafted to preserve meat by curing it with salt, air-drying it, and slicing it into thick strips.

Chakalaka

Braaied vegetables, smoked tomato dressing

Heritage tomato, Mrs balls chutney

Curried sweet corn puree, biltong shavings

On toast, pickled rhubarb, spring salad

Peri peri aioli

Shaved parmesan, pickled shimeji mushroom, truffle aioli

Tenderstem broccoli, grilled sweet corn

Parmesan, wild garlic oil

Macadamia nut ‘cream’, red bush tea raisins

Greek salad, feta dressing

Cape malay leeks, asparagus

Chantenay carrots, new potatoes

Prime rump beef, garlic mayonnaise, chips

Mussels, prawns, calamari

Vodka, ginger beer, Symmetry Spice essence, lime, mint

Campari, Martini Rosso, rooibos infused rum

200g

200g

200g

Côte de Boeuf 700g for 2 • 1kg for 3 11.5 per 100g