Fire.
Smoke.
Heritage.
Whole cuts over rooikrans coals. Long tables. Cold lager.
The real braai. Every weekend.
From pit to plate
Drag the Grid.
Taste the Fire.
Drag the slider to reveal the transformation — raw ingredients to fire-finished plates.
Skaapboud
Whole Lamb Shoulder
The Cut
Bone-in shoulder, 3.2kg
Wood Used
Rooikrans hardwood
Cook Time
4 hrs low & slow
"Uncle Piet's recipe, Limpopo, 1983."Book Your Braai
Grilled Bread
Roosterkoek
The Cut
Hand-rolled, no tin
Wood Used
Medium coals, ash stage
Cook Time
20 min each side
"Ma se resep. Eaten at every braai since 1975."Book Your Braai
Farmer's Sausage
Boerewors Ring
The Cut
80% beef, 20% pork
Wood Used
Rooikrans + sekelbos blend
Cook Time
7 min per side
"Hand-stuffed in Pretoria. Never flipped more than once."Book Your Braai
Tonight's fire menu
What's on
the Coals.
Menu changes with the season and what the fire demands. Tonight's cuts are below.
From the Fire Pit
Whole Lamb Shoulder
R485
serves 4–6
Bone-in skaapboud slow-cooked 4hrs over rooikrans. Served with roasted garlic, chimichurri and pap.
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Braai Tjops Platter
R320
serves 2–3
Six lamb chops grilled to order over medium coals. Rooikrans smoke, coarse salt, lemon.
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Boerewors Ring
R120
serves 1–2
500g hand-stuffed farmer's sausage, 80% beef. One flip. Served with chakalaka and rolls.
Book Your BraaiSides & Braaibroodjies
Roosterkoek Basket
R85
6 pieces
Six hand-rolled bread rolls grilled on the grid. Split and served with garlic butter and apricot jam.
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Mieliepap & Sous
R65
serves 2
Stone-ground maize meal, slow-stirred. Smothered in tomato-onion sous with a knob of butter.
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Braaibroodjie Stack
R75
3 sandwiches
Three layers of white bread, mature cheddar, tomato, onion, Mrs Ball's. Pressed on the grid.
Book Your BraaiThe braai community
Pull up a chair.
The fire's ready.
The long table. Always room for one more.
Rooikrans. The only wood.
Tongs get passed like a birthright.
Ek sweer, die wors smaak presies soos my oupa s'n op die plaas. Brought me to tears, eina.
Riaan van der Merwe
Originally Bloemfontein, now Cape Town
Booked the long table for my dad's 60th. The whole shoulder arrived at the table and my uncle grabbed the tongs before the waiter even put it down. Perfect.
Thandi Dlamini
Johannesburg
I grew up in Pretoria. Haven't smelled rooikrans smoke in 12 years. Walking in felt like a time machine. The tjops were perfect — charred outside, pink inside.
Kobus Steyn
Pretoria expat, now Durban
Reserve your spot
Book Your Braai.
Tonight's fire: Whole lamb shoulder + boerewors. Seats are limited — the grill doesn't wait.