Chefs Anouchka Horn and Neil Swart are taking their culinary offering to the next level with the official launch of The Belly Restaurant Group, alongside the exciting announcement of three new restaurant concepts opening in 2026. 

The duo behind Eat Out star restaurants Belly of theBeast, Galjoen and Seebamboes will debut three new concepts: BURI, Quagga and No Show. Each restaurant stays true to their signature approach – intimate, sustainability-driven dining that celebrates hyperlocal ingredients and nostalgic South African flavours. 

“When most people think restaurant groups, they think big. We are quite consciously and deliberately a restaurant group comprised of small restaurants, each with a distinct concept, and we like it that way,” explains Neil. 

Set to open mid-2026, BURI will elevate South Africa’s beloved street food staple, the boerewors roll, in an upmarket yet relaxed indoor setting. Located just below Galjoen and Seebamboes at 99 Harrington Street, this will mark the group’s third eatery at the address. The pared-down menu will focus on The Classic and The Double Classic boerewors rolls, alongside monthly BURI specials exploring different flavours and sausage varieties. 

Following later in 2026, Quagga, named after South Africa’s extinct zebra subspecies, will focus on the diversity of South African game cuisine. The restaurant will showcase everything from dry-aged venison to wild-caught game fish in an all-game tasting menu format. “We love changing people’s minds, whether it’s about offal or venison, which is the most delicious and healthiest meat when treated properly,” says Swart. 

To add the cherry on top, No Show will also open later in 2026, an à la carte restaurant designed for walk-ins only. It will offer Belly food and experience in a casual format, serving popular dishes from across the group’s restaurants, including their standout bread courses, and simpler options like burgers and steaks. The concept delivers the same exceptional cuisine for diners who may be seeking a quick quality meal, pressed for time, or diners who prefer not to commit to a full tasting menu experience. 

The expansion maintains the group’s foundational commitment to zero waste, whole-animal philosophy and local sourcing. Neil and Anouchka’s approach draws heavily from their shared Afrikaans background. 

“We have vivid memories of what it was like to be in our grandparents’ kitchens, and the feeling of love intertwined with food,” explains Anouchka. “My favourite thing to do is tap into tastes that are familiar and then take them in a slightly unfamiliar direction. The result still comes from memory and tastes like home, but it’s been given new life and modernity.” 

With their existing restaurants consistently booked, the three new concepts will offer different access points to the chefs’ celebrated culinary vision. We can’t wait to see what’s in store!