Seasonal South African food, cooked over open flames and served beside Benoni’s lake. Lunch on weekends, dinner Wednesday to Saturday.
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Our kitchen is built around a wood-fired grill. Local beef, lamb from the Karoo and vegetables from farms near Bapsfontein, cooked simply and seasoned well. The menu changes when the seasons do.
Head chef Thabo M., ten years cooking over coals from Franschhoek to Johannesburg
Choose a day, how many of you there are and a time. We’ll confirm by WhatsApp within the hour.
Day
Guests
Time
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A short list of South African wines chosen to stand up to the fire. Ask about our full list.
| Wine | Glass | Bottle |
|---|---|---|
| Franschhoek Cap ClassiqueCrisp and fine, to start | R95 | R420 |
| Swartland Chenin BlancOld vines, rich and textured | R75 | R320 |
| Stellenbosch PinotageSmoky and ripe, made for lamb | R85 | R360 |
| Paarl Cabernet SauvignonStructured, with the ribeye | R90 | R390 |
Our private room and deck host birthdays, rehearsal dinners and company year-ends, with set menus built around the fire.
“The best steak we’ve had in years, and the malva pudding is worth the drive on its own.”
On the water at Benoni’s lake, with free parking and a deck that catches the sunset.
| Wednesday to Friday | 5:30pm – 9:30pm |
| Saturday | 12pm – 3pm, 5:30pm – 9:30pm |
| Sunday | 12pm – 4pm |
| Monday and Tuesday | Closed |
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