Chef's Anouchka Horn and Neil Swart.
We offer a tasting menu for lunch and dinner in our 26 seater restaurant.
There are no menu options or set amount of courses. All you do is show up and trust us to satisfy with our seasonal fair. We source from local sustainable producers and use every part of the animal.
You can expect some dishes that might test some boundaries, but we always balance our menu so that everyone will enjoy the experience.
The 26 seats make for a very personal dining experience, as we do everything from cooking to serving our food.
Belly of the beast works on online reservations only. a 50?posit is required to secure your booking.
Wednesday to Saturday
R450 per person
Tuesday to Saturday
R550 per person
Terms and conditions:
Lunch starts at 12:30.
Dinner starts at 18:45. We serve pre-dinner drinks from 18:30
We serve all tables together so please be on time.
Being late may result in missing out on the first course.
Please note that all cancellations made within 24 hours of your reservation will result in the loss of the deposit.
(We are not enforcing this policy at this stage of the Covid-19 pandemic)
We do cater for some dietary requirements and allergies but can only accommodate them with at least 24h notice.
With our small team cooking a multi course menu we can unfortunately not cater for the following as it will entail us cooking a whole new menu. Vegan, onion, garlic, alcohol, black pepper and eggs
We do not cater for any dislikes and we would like you to place your trust in us.
We welcome Vegetarians and pescatarians
We have curated a great selection of wines from local winemakers and also serve an optional wine pairing with dinner.
We ask that you consider buying wine from us, if you do have a special bottle you would like to bring we charge a R100 corkage fee with a limit of one 750ml bottle per table.
a 12% gratuity is added to every table that will be split by the whole team.
We can only accommodate children above the age of 12, that will eat the tasting menu.
Each guest will have to sign in electronically and accept our Covid-19 regulations prior to arrival. A link will be sent in the reminder the day before your reservation.
Click here to see our Covid-19 regulations.
Enter the industrial, stylish interiors that are dark in hue, leather
couches and metal tables dominating. Your eye will catch the busy
kitchen. Light streams in from the windows that frame the busy, hip
street called Harrington. Cape Town may have initially labelled this
experimental restaurant, ‘flavour of the month’ but it is a firm favourite,
here to stay.
Those who love surprises applaud the secret menu concept. You may
even try something you have never had before as the chefs dictate
what you eat. You will be asked about dietary preferences, and from
then on, you’re in their capable hands. There is no set number of
courses nor one cuisine – chefs Neil Swart and Anouchka Horn simply
cook what they love, what is fresh and in season, nose-to-tail, sourced
from sustainable farmers. It’s all about quality, not quantity, with only
24 diners who enjoy personable, dedicated service.
“There are a couple of favourite dishes at BOTB, like Karoo certified,
curried lamb offal, cooked overnight in our pizza oven. It’s served
with basmati rice foam, crispy onions, tomato salsa, curry leaf oil and
basmati rice crisp,” says Neil.
It’s well worth a visit, or two. Look out for the local venison, marinated
in coffee molasses and star anise, Bonnievale pumpkin puree with
Brie, a raw pumpkin and hazelnut salad with truffle honey and juniper
butterscotch. Who knows, that may be history, and there may be
something equally experimental on the menu, also making history.