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!

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!