The signature dish is any kind of meat done over the coals: from steak and chicken wings to lamb chops and wors marinated in special sauce and braaied to perfection. Have it all with pap, steamed bread and salads, and the delicious house chakalaka.
Bring your own drinks, or buy them at the shebeen across the road.
Buy your meat in the attached butchery, and hand it over to the braaiers to prepare.
Best for big groups, celebrations and meat-lovers. The setting may be basic – and the meat served sans cutlery in large enamel bowls – but the cosmopolitan crowd of locals, tourists and students makes for a pretty special experience. As the afternoon wears on and the music revs up, be ready to get up and dance.
This is the restaurant that put shisa nyama on the map. Bring all your friends, stock up on napkins and get your hands dirty. (Katharine Jacobs, 2012)