Traditional South African Cuisine in London
Farringdon Menus
*Up to 12 people.
London bridge Menus
*Up to 12 people.
Other Menus
Available at both locations
OUR MENUS
Our menu features daily sourced, quality seasonal ingredients from highly regarded producers.
We serve up rare breed meats, grilled to perfection, and good, rustic, South African style food.
What is traditional South African food?
South African cuisine is a vibrant blend of diverse cultural influences, reflecting the country's rich history. Blending native African flavours with Dutch, British, Indian, and Malay influences. What sets South African food apart is the unique combination of ingredients and cooking techniques. Traditionally, cooking methods like braaing (barbecuing), potjiekos (slow-cooked stew in a cast-iron pot), and baking in wood-fired ovens are popular.
Examples of South African dishes include bobotie, a savoury minced meat dish with spices, topped with an egg custard; bunny chow, a hollowed-out loaf of bread filled with curry; and boerewors, a coiled sausage made from beef, pork, and spices. Classic ingredients used in South African meals include maize (corn), beans, sweet potatoes, tomatoes, chilies, and an array of spices such as coriander, cumin, and curry powder. The fusion of these diverse elements creates a cuisine that is both comforting and exciting, embodying the spirit of South Africa's cultural melting pot.
What is South Africa's national cooking method?
Braai takes its spot as one of the most popular cooking styles in South Africa with tender, juicy meat very much the star of the show. More than just a way to prepare food, it's designed to bring loved ones together for celebrations.
A braai is a South African term for a barbecue or grill, but it represents much more than simply cooking food outdoors. It's deeply ingrained in South African culture and is a cherished social gathering that brings together friends and family. The word "braai" is Afrikaans in origin and is used to describe both the act of grilling food over an open flame or coals and the event itself.
At a braai, various popular South African meats such as boerewors, steak, chicken, lamb chops, and sometimes fish or seafood are cooked over an open flame or coals. The meats are often seasoned with a blend of spices or marinades for added flavour. Alongside the meats, side dishes like pap (maize porridge), potato salad, bread, and chakalaka (spicy relish) are also typically served.
The braai is not just about the food; it's also about the communal experience of cooking and eating together. It's a time for conversation, laughter, and relaxation, where people gather around the fire to share stories, celebrate milestones, and forge bonds. The braai has become an integral part of South African identity, symbolising the country's love for good food, good company, and the great outdoors.
Vivat Bacchus! Vivat Bacchus is a celebration of South African wine and food in a bustling, working winery-style atmosphere. From the two venues in Farringdon and London Bridge, Vivat Bacchus is all about delivering quality, centred around an ethos of sustainability, both within the seasonal dishes on the menu and the impeccable wine list. Staff are friendly and efficient – creating a warm and welcoming environment.
Whether you’re dining on rare breed meats grilled to perfection, hosting a party or wedding, taking a tour of the wine cellars or cheese rooms or joining the regular wine events, Vivat Bacchus is about simplicity and consistency – good traditional South African food and great wine, time after time.
Where to find the best South African Cuisine in London
How we cook traditional South African food in our restaurants
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.
Discover some of our popular South African dishes
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).
Traditional South African dishes
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.
Boerewors
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.
Chakalaka
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.
Potjiekos
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.
Cape Malay Sauce
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.
Malva Pudding
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.
