The Belly Restaurant Group (BRG) has announced a new programme of exclusive dining collaborations that shine a spotlight on South African ingredients, local producers and culinary craftsmanship.
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The series will take place across the group’s three restaurants, Belly of the Beast, Galjoen and Seebamboes. Throughout winter, each venue will host intimate dining experiences featuring acclaimed winemakers, farmers, foragers and artisans from around the country.
Founded by chefs Anouchka Horn and Neil Swart, the Belly Restaurant Group has earned a reputation for its sustainability-focused philosophy and contemporary take on South African cuisine. The hospitality collective recently expanded under the BRG banner, with three new restaurant concepts also expected to open later this year.
Rather than offering traditional food and wine pairings, the collaboration series focuses on the people behind the ingredients. Each event is designed to tell the stories of the farmers, fishers, foragers and winemakers whose work shapes every menu.
Among the highlights are seafood dinners at Galjoen paired with wines from Kleinood and Strandveld Vineyards. Seebamboes will welcome Veld & Sea for an evening celebrating wild foraged ingredients, while additional collaborations include Blacksmith Wines, Koring ‘n Kaf and Frankie Fenner Meat Merchants.
One of the season’s standout events sees Galjoen partner with Lello’s for an Italiaans-Afrikaans long-table dinner exploring the shared traditions of Italian and Afrikaans cuisine. Guests can expect generous shared plates, locally produced Italian varietal wines and a convivial atmosphere.
Meanwhile, Belly of the Beast will collaborate with Cream of the Crop from Piket-Bo-Berg for a lunch celebrating regenerative farming and artisanal dairy products. The series concludes later in July with a multi-course dinner paired with wines from Diemersdal.
According to Horn, the events are built around long-standing relationships with local producers.
“Everything we do starts with relationships, with farmers, fishers, foragers, winemakers and producers who care deeply about what they do,” she says.
Swart says the collaborations reflect the group’s commitment to supporting local producers while creating memorable experiences rooted in South African food culture.
With only a limited number of seats available for each event, advance booking is recommended.
Winter collaboration highlights
- 22 June: Galjoen x Kleinood
- 24 June: Seebamboes x Veld & Sea
- 29 June: Galjoen x Strandveld Vineyards
- 2 July: Seebamboes x Blacksmith Wines
- 5 July: Seebamboes x Koring ‘n Kaf in Betty’s Bay
- 8 July: Seebamboes x Koring ‘n Kaf in Cape Town
- 13 July: Galjoen x Lello’s
- 16 and 17 July: Belly of the Beast x Cream of the Crop
- 22 July: Seebamboes x Frankie Fenner Meat Merchants
- 28 July: Belly of the Beast x Diemersdal Wines
The series offers visitors an opportunity to experience some of the country’s most exciting producers alongside some of Cape Town’s best-known restaurants, making it a compelling addition to the city’s winter dining calendar.
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