Chef's Anouchka Horn and Neil Swart offer a seasonal tasting menu for lunch and dinner in their 20 seater restaurant.
This is a nose to tail eatery, using sustainably farmed animals and local seasonal ingredients.
There are no menu options or set amount of courses. All you do is show up and trust them to satisfy with their seasonal fair.
The 20 seats make for a very personal dining experience, as they do everything from cooking the food to pouring the wine.
Belly of the beast works on online reservations only. They do cater for some allergies and dietary restrictions by prior request.
Adéle Janse van Vuren
What an amazing experience!
Anouchka & Neil are Alchemists Supreme!
Wow Wow Wow
One of the best eating experiences I have had. Everything was delicious and the service was outstanding - warm, friendly and informative but never overbearing. Highly recommend.
My absolute favorite restaurant in Cape Town!
We celebrated our wedding anniversary at Belly of the Beast earlier this year.
The smallish space is very stylishly decorated and has an open plan plating area.
Dinner starts at 7pm sharp for everyone,and no changes can be made to the set menu (unless you notify them of allergies beforehand)
Very friendly, professional service, without being too chummy and obvious.
The set menu is such great value for money (R599 per person)
I LOVED every single dish, which is very rare, but the dessert was the overall winner.
I love their no-nonsense approach to dining and we'll be back for every special occasion in the future
Last night we went on an unforgettable food journey at Belly of the Beast. This unusual restaurant has no menu and no set number of courses - you just make sure you're there by 7pm, and course after course flows out of the kitchen to delight. The surprise element was really special - other than a chalkboard at the entrance with a few random words, you have very little idea what's being served that evening until it arrives at your table. Each course was memorable: tempura green beans to get the taste-buds going, next an unbelievable bread course of sourdough roosterkoek and oil bread with snoek and chicken pate, next mussels with a spicy salsa, then tongue with sweet mustard, before the delectable oxtail with risotto and ending with tipsy tart and salted caramel ice-cream. WOW! It was truly special. The service was also impeccable, attentive and personal, with an enjoyable wine list. I would go back in a flash.
See my review in October. We were back last night, and this time there was no rowdy crowd.
Just the unbearable lightness of eatin’
If this restaurant does not end up on the shortlist for the 2019 Eat Out Awards, I will eat the belly of a beast.
I wish I could give 10 stars. We've just returned from Belly of the Beast and we cannot fault it in any way. Neil and Anouchka have created a wonderful dining experience! The ambience is modern and very open, but because there are only an average of 20 guests it was still cosy. You should be there at 7 pm and because all tables get served one after the other, it makes for a very tranquil atmosphere. We were lucky to sit right next to the kitchen and were amazed at how calmly every dish was prepared and with what passion. The food was WOW! Everything tasted great and it was not over the top, trying to cram too many flavours into one dish. The waiting staff were just lovely, quick to top up your glass and with an eye for detail. We will definitely return:-)
An exceptional meal and experience. Every course was unique, flavours were superb, and plating really beautiful. Service was excellent, not many restaurants can match their service and so nice to be introduced to the whole team.
Can't wait to go back, and highly recommend it!
Melanie du Toit
I'd been looking forward to this dinner for ages and for someone who likes to look at the menu before she goes anywhere, not being able to know what I'd get to eat at Belly of the Beast was part of the thrill.
Our menu last night began with gemsbok tataki which was a melt-in-your-mouth texture and a brilliant shade of deep mauve. Next came the Curried Offal whose spice notes were reminiscent of a samoosa but whose complexity shone through with crispy onions, fresh baby tomatoes, and a milky base.
When the hake arrived in a beer batter, I blanched. I'm not one for batters in general but this particular one was feather light and crisp - complementing the hake itself instead of overpowering it as I'd expected it to.
The pork belly came topped with home-made bacon and its soft nature hinted at a slow-roasted beginning. The cherry on top was the charred lettuce on the side. The sago pud for dessert was much more than your run-of-the-mill South African classic thanks to the presence of marmalade and the faint whiff of burnt marshmallow.
We visited Belly of the Beast with some trepidation, as the description “nose to tail eatery” brought back memories of awful battered bone (pig’s tail) we had at another joint in Bree Street. The menu on Saturday included Tuna, Gnocci, Yellow Tail and Chocolate Tarte. The only hint of “sustainable whole animal” was the Lamb Bacon which was delicious. The restaurant is run in the style of Upper Bloem and Janse & Co, with a set menu and set price. Pricier than Upper Bloem and better than Janse & Co it only takes on 20 guests in one session wherin lies my only criticism. In our case there was a goup of 10, and tables of two which made the wait between courses too long. The table of 10 was so boisterous that normal conversation for the rest was only possible when they were served, almost prompting us to leave earlier. This the owners have to rethink. Service was attentive, well-informed and a lot of thought and style went into the decor.
Will be back if the noisy factor is addressed.
I've been looking forward to this dining experience for ages. I was delighted to learn that chef Neil Swart has a new venture in town.
The night was phenomenal. Service was attuned and attentive, made more so by the chef presenting his deliciousness in person. The space is beautiful and welcoming too. But my word, the food! Each of the five courses blew our minds. Watch this space people, something very special is cooking here.
Fantastic interior, attention to detail, superb menu and flavours. A great addition to Cape Town's foodie scene. Do it!