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The latest venture of Neil Grant, former sommelier of the award-winning Rust en Vrede Estate, Burrata is a new restaurant concept that combines diverse yet relaxed contemporary Italian cuisine. Their fine wine menu offers an eclectic selection from South Africa, Italy and France. Head chef Annemarie Steenkamp, who spent five years at Le Quartier Français, serves quality Italian fusion food in a modern and social environment. Authentic Neapolitan cooking techniques are used and the speciality is the Southern Italian Neapolitan-style pizza. Burrata imports Caputo Pizzeria double zero flour and Neapolitan tomatoes from Italy.