The V&A Waterfront welcomes Belthazar back with its scrumptious food offerings, exceptional service and postcard views on the wharf.
The Slick restaurant group affiliate has been in the business of world-class eats, including game meat, paired with a delectable selection of fine wines since 2003. Due to the COVID-19 pandemic, like many other eateries in the city, Belthazar found itself at a crossroads and had to shut its doors in 2020.
But now they’re back and better than ever. Even on a cloudy Cape winter’s day, the views are exceptional. From the outdoor seating, you have panoramic views of Table Mountain, with the buzz of people passing through, adding to the outdoor charm. But before we go on, go on a pub crawl with 5 wine bars in Stellenbosch.
Also read: 20 popular restaurants at the V&A Waterfront
Cape {town} Etc discount: A 3-course meal for 2 people at The Clipper Restaurant – R499 (Value -R870). Get it here.
If you’d prefer a little more privacy, the indoor dining area is bespoke while maintaining an element of cosiness, with pristinely cut dry-ageing meat on display and 250 bottles of wine surrounding you overhead, all perched against the backdrop of Belthazar’s signature blue-lit bar.
I must admit, if I were to get stuck inside Belthazar someday, you’d hear no complaints from me, writes Marian Volkwyn.
The best steakhouse in South Africa
Among its many accolades, Belthazar was voted SA Grain-fed Beef Chateau Libertas Steakhouse of the Year in 2005.
Its meat offering is expanding to include marbled Wagyu beef products and a wider selection of cuts of steak to offer a broader range of affordability options. ‘We want Belthazar to be the locals’ first choice when considering a grill,’ says co-owner Ian Halfon.
Belthazar’s in-house butcher sources AAA-grade grain-fed and grass-fed beef, including free-range, grass-fed organic beef and Wagyu beef. The meat is matured for at least 28 days and hung on the carcass for three days in temperature-controlled cold rooms with humidity.
Thereafter, the fillet, sirloin, rump and rib-eye are ‘wet-aged’, while the t-bone, Chicago Cut (Belthazar’s signature rib-eye on the bone), fillet on the bone and sirloin on the bone are then ‘dry-aged’ for up to 40 days.
Belthazar also offers an extensive game menu that includes ostrich, crocodile, springbok, kudu, impala, wildebeest, blesbok, gemsbok and eland.
Not about the meat? Belthazar’s Norwegian salmon is air-freighted into Cape Town every day
Belthazar is not just a carnivore’s paradise. It’s also one of the few restaurants in Cape Town offering Mozambican shellfish all year round, and some of the freshest Norwegian salmon, flown in daily.
The rest of their seafood offerings are fresh and local.
Belthazar offers the largest wine-by-the-glass bar in the world
As you enter Belthazar, you see wine everywhere. It’s no surprise that they’ve won the Wine Spectator Award of Excellence. With a selection of more than 200 wines by the glass and the biggest nitrogen-infused tap unit in the world, you really are in for a wine experience.
The trained sommeliers are always up for a fanciful chat on tannins, terroir and tears.
Stored in designer vinotèque and served in stylish Riedel stemware, further enhancing the experience of your wine of choice, Belthazar’s selection highlights vintage and critics’ ratings, wine awards and taste indicators.
Do yourself a favour and visit Belthazar on the Victoria Wharf, just a few doors down from where they once were, adjacent to their sister restaurant – Gibson’s – on the seafront at the V&A Waterfront.
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Waterfront eatery among Condé Nast best new restaurants in the world
Picture: Belthazar