Traditional South African Cuisine in London

We have a focus on good, rustic South African inspired cuisine, blending seasonal ingredients from sustainable suppliers with a nose-to-tail cooking approach on our Vivat Bacchus menus. Taking inspiration from the country’s rich and diverse history, dishes embrace bold flavours and rare breed meats that will transport you to the Rainbow Nation with every bite.

The starters list might make you double-take as you spy Crocodile Goujons with peri peri aioli in amongst Cape Malay Prawns; Burrata with confit red grapes and macadamia nut pesto; and Mushroom and Beetroot Frikkadel doused in chakalaka – a staple hailing from Johannesburg made up of beans, fresh veggies, onions, peppers, and tomatoes with a spicy twist.

Main events consist of a 200g Ostrich Fillet Steak – a succulent, low fat meat incredibly popular in South Africa – and Karoo Style Lamb Saddle with spring greens. Sirloin, T Bone and Iberico Pork Chop are available hot from the Braai (Grill) and no South African menu or meal would be complete without an impressive Ribeye on the Bone to share between two people (700g) or three (1kg).

Biltong is a traditional South African snack made from cured and dried meat, typically beef but can also be made from game meats like ostrich or venison. The meat is thinly sliced, marinated in a mixture of vinegar, salt, sugar, and spices (such as coriander and pepper), and then air-dried. Biltong is similar to beef jerky but typically has a richer flavour and a softer texture due to differences in preparation methods. It is often enjoyed as a high-protein snack and is a popular South Africa food.

Boerewors is a traditional South African sausage that is widely enjoyed throughout the country. The name "boerewors" translates to "farmer's sausage" in Afrikaans, reflecting its origins in the farming communities of South Africa. It is typically made from a mixture of beef, pork, and sometimes lamb, seasoned with a blend of spices such as coriander, cloves, nutmeg, and allspice. The seasoned meat is then encased in natural sausage casings, usually sheep intestines, and formed into long, spiral-shaped coils. Boerewors is often grilled or cooked over an open flame, giving it a delicious smoky flavour. It is a staple at South African braais and is commonly served with pap and chutney or tomato sauce. Boerewors is celebrated for its robust flavour and juicy texture, making it a beloved dish in South African cuisine.

Chakalaka is a spicy and flavourful relish that originated in South Africa, particularly among the urban townships and communities. It's a versatile dish that can be served as a side or as a main course accompaniment. The base ingredients typically include onions, tomatoes, bell peppers, carrots, and beans such as baked beans or kidney beans, The vegetables are usually chopped or diced and cooked down until soft, then seasoned with spices like curry powder, chilli, garlic, and ginger to add depth and heat. Chakalaka is known for its vibrant colours, bold flavours, and spicy kick making it a popular South African meal.

Potjiekos is a traditional South African stew that is cooked slowly in a three-legged cast-iron pot, known as a "potjie" or "Potjiekos pot." The name "Potjiekos" translates to "small pot food" in Afrikaans, which reflects its cooking method and communal nature. 

The dish typically consists of a variety of ingredients such as meat (often beef, lamb, or game), vegetables (such as potatoes, carrots, and onions), and sometimes legumes like beans or lentils. It is flavoured with a mixture of spices and seasonings, which may include curry powder, coriander, garlic, and bay leaves, among others. The ingredients are layered in the potjie pot and cooked slowly over an open flame or coals, allowing the flavours to meld together and the meat to become tender. Potjiekos is not just about the food; it's also about the social experience of cooking together outdoors, often enjoyed as part of a braai.

A popular South African dish, Cape Malay sauce is characterised by its rich and aromatic flavour profile, which combines sweet, sour, and savoury elements. It typically contains a blend of spices such as turmeric, cumin, coriander, cinnamon, and cardamom, along with ingredients like onions, garlic, ginger, and chilli peppers. The sauce may also include sweet components such as dried fruits like apricots or raisins, as well as tangy elements like vinegar or tamarind.

Cape Malay sauce is incredibly versatile and can be used as a marinade, a cooking sauce, or a condiment. It pairs well with a variety of meats, including chicken, lamb, and fish, making it one of South Africa’s favourite foods.

Malva Pudding is a beloved traditional South African dessert. It is a sweet and sticky sponge pudding made from ingredients such as sugar, eggs, flour, milk, and apricot jam, flavoured with a touch of vinegar and a hint of caramel. Once baked, the pudding is typically soaked in a hot creamy sauce, often made with butter, cream, and sugar, which seeps into the sponge, giving it a rich and indulgent texture. Malva pudding is served warm and is often enjoyed with custard or vanilla ice cream. It has a comforting and homely flavour profile, making it a popular dessert choice for gatherings and celebrations in South Africa.