Brik, located in the heart of Rosebank, is Jozi’s trendy new space and the first solo foray of chef Sasha Simpson (previously of Naked Kitchen & Coffee Bar). There’s an ethical ethos behind Brik, with a focus on conscious curation, local sourcing and waste-free cooking. Brik attempts to use no single-use plastic (and what it does use goes towards Ecobricks), uses less common secondary cuts of beef and its menu caters to a host of dietary requirements, including veganism, vegetarianism and gluten intolerance.

Rustic banana bread at Brik. Photo by Steve Steinfeld.

Fast facts

Best for: Business breakfasts, weekend brunches, lunches with friends and romantic dinners
Food type: Casual contemporary cuisine
Cost: R70 average main meal for breakfast and R90 lunch or dinner
Parking: Street-side – Uber or park at the mall across the road
Star ratings: Food and drinks: 5; Service: 3; Ambience: 4

Food

Brik is where some of the tastiest food in town comes to life. If you’re visiting for breakfast or just fancy dessert, go for the scrumptiously rustic banana bread served simply with a smear of freshly churned butter. Other noteworthy breakfast options include the ‘Continental Jumble’, which is a smorgasbord of baked goods, cheese, fruit, preserves and eggs. The ‘Granola Wreath’ comprises seasonal fruit, aquafaba meringue and textures of cocoa.

You’re sure to get addicted to the broth. Photo by Steve Steinfeld.

For lunch, a bold take-your-breath-away aromatic bone broth arrives with the softest pieces of beef cheek wrapped up into delicate cabbage rolls. Expect to hear spoons clanking against dishes as guests attempt to get the last drops of the mouth-watering stock.

The patty on the burger, made from beef forequarter, at first seems to be covered in melted cheese, but it’s actually mielie ketchup. The fantastically clever condiment works wonderfully with the patty’s umami basting and sweet grilled onions. Not one for the usual, the Brik burger’s unconventional sides include cucumbers pickled in lacto-fermented tomato water and a panko-crusted sweet potato fritter. Lather the latter with fresh turmeric aïoli.

Brik’s beef burger with mielie ketchup. Photo by Steve Steinfeld.

It’s deceivingly simple, good, clean cooking that delivers bucketloads of flavour and a sense of nostalgia, perhaps for days gone by when you could tell and taste that food took time to be prepared.

Drinks

The coffee at Brik is poured by Flynn Coffee – a small-scale coffee operation run by Belinda Flynn and roasted to her specifications. Kombucha, cold-pressed juices and a variety of teas are also on offer.

Service

Smiling staff in Brik attire greet you at the door. Service is going through the usual teething problems associated with a new restaurant – a slight lack of attention here and there and a slightly too lengthy wait for plates to be cleared – but will no doubt get on track with time.

Ambience

A big bay window stretching the width of the space floods the eatery with plenty of light, creating a bright and comforting environment. The walls and ceiling are painted a brick red, which contrasts with raw wood and touches of black.

And…

Take time to explore the small retail corner that offers a range of ethical products, from books and homeware to superfood mixes and alternative grains.

Have you been to Brik? Write a review about your experience using our free app. 

A ‘first taste’ is a review conducted in the first couple of weeks after a restaurant’s opening, when it is expected that the chefs and staff will still be finding their feet.

Eat Out critics dine unannounced and pay for their meals in full. Read our full editorial policy here.