The Belly Restaurant Group

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The Belly Restaurant Group & .horn (NOT husband & wife) cooking together since 2010

We have extended our winter specials across the group, now running until 30 September.Belly of the BeastLunch: Tuesday -...
02/08/2026

We have extended our winter specials across the group, now running until 30 September.

Belly of the Beast

Lunch: Tuesday - Saturday | 12:30
R650 per person

Galjoen

Lunch: Thursday - Saturday | 12:30
R450 per person
Dinner: Monday - Saturday | 18:45
R650 per person

Seebamboes

Lunch: Fridays & Saturdays | 12:30
R550 per person
Dinner: Tuesday to Saturday | 18:45
R650 per person

Follow the link to make your reservation.

https://bellyofthebeast.co.za/pages/landing-page

24/03/2026

The Belly Restaurant Group is the natural evolution of everything we’ve been building over the years. A collection of independent restaurants, each with its own identity, but all rooted in the same philosophy: honest food, South African nostalgia, and a deep respect for our ingredients and suppliers.

What started with Belly of the Beast has grown into Galjoen and Seebamboes, and now into something more. Not bigger for the sake of scale, but stronger through connection. A group of restaurants working together, sharing ideas, ingredients and a way of cooking that stays true to who we are.

With BURI, Quagga and No Show opening in 2026, this is just the beginning of the next chapter.

Small restaurants. Big intention.



We are so proud of our teams. Belly of the Beast received a LUXE Two Star Award, and Galjoen brought home a LUXE One Sta...
26/02/2026

We are so proud of our teams. Belly of the Beast received a LUXE Two Star Award, and Galjoen brought home a LUXE One Star Award.

.awards

We’re hiring chefs across the Belly Restaurant GroupWe’re looking for chefs who are serious about the industry, want to ...
11/02/2026

We’re hiring chefs across the Belly Restaurant Group

We’re looking for chefs who are serious about the industry, want to grow, and are committed to building long-term with us. Only complete applications will be considered.

Positions open:
– Head Chef / Senior Sous
– Sous Chef
– Chef de Partie

Follow the link to apply

https://bellyofthebeast.co.za/pages/work-at-botb

07/02/2026

We love buying whole sheep from or and breaking them down ourselves, every cut, every time.
One of our favourite dishes to come out of this is our take on a groenboontjie bredie (green bean stew).

For our version, we use lamb ribs, you really can’t make a bredie with lean meat.
They’re salted, slowly braised, then finished on the braai.

Served with a green bean, lamb fat & onion mash and a peppered jus for that lekker bredie flavour.
On the side: pumpkin tart, honey, juniper & truffle butter, smoked pecan nuts, and a fresh tomato & onion salad with heirloom tomatoes and biltong-pickled onions.

Simple, comforting, and deeply nostalgic.
This is a perfect example of us cooking the food we love to eat.

📹

& .horn

Address

Harrington Street
Cape Town
7925

Website

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