Fire roasted butternut spiced with Ras el Hanout spiced, prepared as a sage & butternut soup. Served with sage butter ciabatta 

Thin layers of venison Carpaccio served with fresh herb dressing. Plated with fresh chicory leaves (when in season) and filled with gorgonzola. Also served on a garlic crostini or bruschetta with Green Goddess Sauce

Carpaccio served with burrata / mozzarella cheese balls with chargrilled fennel & basil vinaigrette 

Prawn with Sichuan chilli oil served on a generous serving of Butthe ka kees, with fresh coriander and roti.

Skewered tandoori chicken with Sichuan chilli oil served on a generous serving of Bhutte Ka Kees, with fresh coriander and roti.

Tandoori chicken skewers, slowly braai’d over a wood fire. Drenched with my famous butter curry ghee served with rotti topped with fresh coriander leaves

Braai’d chicken kebabs, spiced with pink peppercorns, served with tzatziki and zucchini fritters and onion marmalade.

Works well as a Tapa option

Quail grilled to perfection, flavoured with herbs, lemon and salt flakes, braai'ed to perfection with crispy skin. Served with smoked parsnip pure 

Boerewors braai’d to perfection over a wood fire. Basted with a Mr Braai Guy spicy relish and served with fresh bread. We could also add Kai’ings to the relish mix for extra taste.

Wind dried lamb ribs, spiced with lemon pepper, rosemary and salt flakes. 

Often served as a platter or harvest table with Tzatziki, Humus and fire roasted yogurt flatbread

Berebere fire roasted lamb skewers served with Baba Ganoush, humus and Tzatziki with Za’atar yogurt flatbread 

Lamb rib, lamb should or lamb skewers

French trimmed lamb loin, perfectly braai’ed on open fire. Served on a lemon zest and lemon pepper labneh with chargrilled asparagus topped with curried almonds. 

Lamb rump, perfectly braai on the open fire, topped with curried yoghurt, roasted almonds and pomegranate.

Lamb skewers with anchovy and herb chilli butter.

Perfect addition as a Tapa option 

Lamb Kofta braai’ed adding delicious wood flavours with roasted pita bread, creamy green goddess sauce, humus and salad

Lamb Skilpadjies made with Mr Braai Guy Braai Zest served with apricot and mint chimichurri on wood fired yoghurt flat bread

Ostrich satays marinated with fresh herbs and pink peppercorns served with fresh summer salad. It can also be served as a tapa with hummus and tzatziki.

Flat iron steak perfectly braai’d; layered with asparagus and burnt sage butter.

Beef Flatrib served platter style on a wooden board with mini pita bread and a hearty chimichurri sauce.

Tartare of fillet served on a garlic crostino or bruschetta.

Wagyu ground beef empanada served with chimichurri.

Lemon and Za’atar chicken skewers, with a delicious middle eastern Zhoug, drizzled over. Served with pita bread, tzatziki and salsa

Mr Braai Guy’s famous butter chicken curry served with peach salsa and roti/naan.

Can also be served as a Bunny Chow option 

Chargrilled tuna with hoisin marinade and roasted sesame seed

Pepper-crusted fillet served with garlic aioli, pear and gorgonzola salad with pear dressing.

Fillet perfectly braai’d, covered with mushroom sauce and pickled shiitaki mushrooms. Served with smoked parsnip pure and corn salsa crudo

Pepper-crusted fillet served with a blue cheese sauce drizzled with red wine and cherry reduction, topped with cherry-infused caramelised onion. Truffle scented fries, fresh green salad with Italian cheese (veggies in winter).

Fillet prepared on open fire served on fried, herbed smashed potatoes, with pepper and red wine and vegetable au ju and crispy sweet potato

Strips of rump Salsa Verde and rump Chimichurri. Served from the centre of the table with roasted, crusted sweet potatoes, with a crispy green salad roasted butternut and almonds.

Rump braai’d to perfection with Mr Braai Guy braai spices, topped with aged camembert cheese, chunky truffle flavoured wild mushrooms and drizzled with confiture de raisen.

Rump braai’d to perfection, flambéed with sage butter on the open fire, topped off with Mr Braai Guy’s very popular Mushroom Sauce. Cut into strips and served from the centre of the table with rainbow carrots and garlic baby potatoes.

Large, aged T-Bone baked and then reversed seared to perfection on an open wood fire. Covered with a Café Paris Butter, served on a gratin of potato, Durée Garde sweet potato and zucchini. Topped with spiced fresh rocket.

Smoky, tender and juicy Peruvian-style fire roasted chicken, with a spicy, luscious Aji Verde Green Sauce. Served with Batata Harra potatoes and a Mediterranean roasted vegetable platter served on labneh with freshly roasted Dukkha  Aji Verde Green Sauce, Batata Harara potatoes, and fire roasted vegetables served on lime labneh with freshly roasted dukkha 

Baharat-infused lamb shank served on a root vegetable puree with fresh butter beans.

Rack of lamb, slow roasted over a wood fire with Br Braai Guy spices. Drizzled with merlot reduction, served on herbed sweet potato mash, crispy rainbow carrots and mint sauce.

Dry aged steak on the bone (Prime Rib, sirloin, fillet, or ribeye on the bone) braai’d to perfection, covered with herbed butter. Side serving of crumbed pap-balls served on relish with pork kaiings. Fresh crispy veggies.

Pork belly with roasted fennel dry rub, perfectly braai’d on open fire served with an apple spice chutney, beetroot purée accompanied by Baharat spiced pumpkin fritters and sweet potato chips.

Crispy pork belly, woodfire, slow roasted pork belly with flavours of honey, soya and mustard. Served with crushed sweet potato and seasonal vegetables.

Beef Picanha baked over a wood fire, reverse seared and flambéed with sage butter. Served with garlic and parsley fries.

Beef Picanha baked over wood fire, reverse seared and flambéed with a sage butter. Served with garlic and parsley fries, covered with hunters mushrooms sauce. With fresh crunchy baby carrots 

Braai’d Picanha with Horseradish Bearnaise, Lebanese spiced potatoes with Muhamara, chargrilled root vegetables and a fire roasted beetroot, feta and walnut salad

Rib eye served on fried, herbed smashed potatoes, with pepper and red wine and vegetable au ju and crispy sweet potato

Lightly smoked and braised aged beef rib with Asian Flavors served on smoked parsnip pure and corn salsa crudo 

Citrusy malva pudding, baked on open fire and served with fresh cream or ice cream.

Malva pudding with brandy glaze, served with fresh cream or ice cream

Crêpes Suzette, flambéed with Cointreau liquor, served with sweet whipped cream.

Upside Down Banana pudding served with fresh cream or ice cream.

Chargrilled peaches, flambéed with fresh cherries and served on cream with Sichuan peppers.

Banana cinnamon braai pie served with fresh cream and sweet glaze.

Banoffee braai pie served with fresh cream or ice cream.

Berry anglaise braai pie served with fresh cream.

Clafoutis prepared on open fire or baked in pizza oven, prepared in cast iron pot or individual potjies.

Chargrilled grapes, with candied pistachios served with fresh whipped cream.