Veldt Restaurant

Crispy duck-fat potatoes, crumbled springbok boerewors, and thick-cut smoked spek. Served sizzling with two poached farm eggs, chakalaka hollandaise, and wild rosemary oil. Serious fuel.

Split open-fire roosterkoek topped with wood-smoked brisket shreds, soft-poached farm eggs, and a rich, browned-butter hollandaise sauce. Your traditional breakfast, with a serious upgrade.

Coal-toasted artisan slab buried under seasoned avocado mash, a trembling poached farm egg, and a dramatic splash of hot house-infused chilli butter.

Three thick, skillet-scorched buttermilk flapjacks layered with mixed berry compote, crispy bacon strips, and a heavy pour of pure Karoo honey.

Flame-grilled boerewors, two farm eggs, crispy bacon, roast tomatoes, sautéed mushrooms, and golden roosterkoek with butter. Hearty, smoky, and exactly the kind of generous breakfast you'd expect from a Karoo deli.

A mini flame-grilled beef patty with melted cheddar cheese on a soft brioche bun. Served with small chips and zero attitude

Thick-cut country bread loaded with mild cheddar cheese, iron-pressed until perfectly melted. No weird green stuff or tomatoes included.

Crispy golden chicken breast strips served with a small handful of skin-on chips and a little tub of sweet apricot dipping sauce.

One softly scrambled egg, buttered toast fingers, a small roosterkoek wedge and a side of crispy chips. Simple, comforting, and made for little appetites.

Beef patty hard over raw embers, cheddar, and our filthy-good smoky bacon jam. Messy, unapologetic perfection.

Two 80g smashed beef patties, melted cheese, and the same smoky, filthy-good Veldt Burger fixings — hard-charred over the coals, messy, and unapologetically satisfying.

Melt-in-your-mouth smoked brisket burnt ends, chakalaka, and hot honey mayo. A deli sandwich with a serious attitude

Flame-striped plant patty kissed by acacia smoke, wild-herb pickles, and herbed mayo. Vegans get cravings too

Shatteringly crisp craft-beer line fish with traditional vinegared slap chips. Forget your diet, grab the tartare

A generous spread of fire-kissed cuts: dry-aged bavette, boerewors, smoky chicken wings, smoked flat iron, and char-grilled beef flat ribs — all pulled straight from the coals. Served with golden chips. This is the full Veldt experience

Coal-charred bread pockets split and loaded. Choose: Pulled fire-chicken mayo OR smoked salmon & avo smash. Road-trip gold.

Shatteringly flaky puff pastry folded by hand around slow-cooked brisket ends and spicy chakalaka. Pure behavioral issues

Crisp cos, croutons, parmesan, and a smoking-hot Caesar dressing that tastes like a campfire breeze. Add Chicken/Salmon (+R35)

Thick country loaf stuffed with mature farm cheddar, tomatoes, and a heavy spread of our house bacon jam. Iron-pressed until gooey

Roasted butternut and beetroot tossed with peppery rocket, toasted sunflower seeds, and tangy pickled onion, finished with a bright berry vinaigrette. Fresh, colourful, and deeply satisfying — a vegetarian salad that eats like a meal.

A whole legendary Bar-One chocolate, golden-crisp fried in a light artisan batter until perfectly gooey inside. Drizzled with charred campfire pineapple glaze and a scoop of premium vanilla bean ice cream. Incredibly wrong, completely right.

Ouma's velvety cinnamon milk tart filling completely unhinged. Decanted into a skillet, layered with raw sugar, and scorched with a glowing hot iron rod until a brittle glass shell forms. Served with crisp almond biscotti.

Thick, sweet brioche bread packed with coconut biscuit crunch, gooey dark caramel, and melting peppermint chocolate shards, iron-pressed over the embers until oozing and hot. Served with a cool shot of fresh cream.

A rich, heavily caramelized apricot malva sponge served roaring hot directly in a miniature cast-iron skillet, sizzling beneath a generous splash of warm Amarula-infused butter-sugar syrup. Topped with vanilla bean ice cream.