An uninterrupted view of Table Mountain, a buzzing vibe and a sensual glass of wine is what weekends should be made of. Add a juicy, well-prepared steak and a comforting baked potato dripping with butter and you have the perfect weekend meal. There’s a place for this, and it’s Belthazar Grill & Seafood Restaurant & Wine Bar at the V&A Waterfront.

This is a place where consistency is king and the views never go out of fashion, and a happy place for many. Through the 12 years of its existence it has witnessed a multitude of changes. Buildings rise up on the Foreshore, legendary ships dock in the harbour and presidents change guard in South Africa.

And after 12 years of watching change, it was time for Belthazar to undergo one, too. Its transformation comes in the form of a refurbishment, Art Deco style.

“As the market changed and evolved, we were inspired by the quintessential New York Art Deco scene together with a contemporary feel more congenial to women as well, unlike the ‘old-style’ steakhouses that were predominantly designed and shop-fitted in dark texture woods. You always have to keep abreast with the latest trends – taste profiles, service or architectural style – and keep upping your standards, reinventing yourself to remain a step ahead,” says Ian Halfon, co-owner of Belthazar Restaurant and Wine Bar.

With the new look, you can expect solid oak timber features, sleek lines with geometric shapes, soft and plush leather upholstery, Quartz Calacatta countertops, decorative plaster finishes, and gentle lighting.

Expect solid oak timber features, sleek lines with geometric shapes, and soft and plush leather upholstery.

The restaurant is always buzzing – its location on the forefront of the V&A Waterfront is everything. Wafting flavours of seafood on a grill fill up my nose, I wasn’t sure how hungry I was until that very point.

The menu is extensive. Belthazar specialises in great steak and memorable seafood dishes. A good steak eatery can be judged solely on the preparation and delivery of a medium-grilled ribeye steak. That was my order and they get 10/10 for delivering on it. The steak melted as I cut through it with the knife, the marbling added punches of flavour to each mouthful. A side of chili chocolate sauce and a baked potato are all you really need to conclude this magnificent piece of meat.

Ribeye steak with a baked potato.

Other dishes here include fish, seafood platters, chicken dishes, a large selection of steak preparations, and salads. There is something for everyone and too many choices to mention. The dessert menu is a mix of South African favourites like jelly and custard (R70) and malva pudding (R90). The Ferrero Rocher chocolate and custard fantasy (R150) sounded too appealing to turn down. The dessert is layers of Ferrero Rocher, chocolate brownie and fudge tucked into custard and topped with fresh strawberries. Be warned – it is really rich, but oh so good. It is textural, crunchy and smooth all at the same time.

The Ferrero Rocher chocolate and custard fantasy.

In addition to boasting an extraordinary wine list, Belthazar also specialises in whiskeys, single malts, brandies, Cognac, Armagnac, Calvados, liqueurs, beers (traditional and craft), and ciders. Its new-look five-metre-long bar with the biggest nitrogen-infused tap unit in the world, serving 250+ premium wines by the glass, remains the focal feature of the redesigned restaurant. The signature bar is now clad in copper sheeting and makes for an edgy change.

The fully-stocked wine bar.

With my wine in hand and the majestic mountain in full view, I was in my happy place. Belthazar has that affect on its patrons; customer service is its top priority and it shows in the food. I will be back, for the view and definitely for that ribeye steak.

Contact: (021) 421 3753/6
Address: Shop 153, Victoria Wharf ,V&A Waterfront, Cape Town


Pictures: Supplied and Nidha Narrandes

Article written by

Nidha Narrandes

Nidha Narrandes is a food-obsessed travel addict with 21 years of journalism experience. Her motto - Travel. Eat. Repeat. She is happiest on a road to nowhere without a plan. A masterchef at home, she can't do without chilli - because chilli makes the world a tastier place.