Smoked in our half a ton smoker for 8 to 12 hours prior to being served, our A-Grade, quality cuts of meat fall effortlessly off the bone.

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True to our Cape roots, we use locally sourced kiln dried Rooikrans wood in our smoker. Due to the nature of our lengthy low and slow smoking process, we believe in only serving this meticulously prepared meat from 6pm.

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Trust in us when we say it will be worth the wait, with a choice of our quality giant beef ribs, beef brisket, pork belly, pork ribs and more...

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