South Africa, Cape Town, 19 May 2026; As winter settles over the city and the pace of Cape Town softens, The Belly Restaurant Group invites locals to return to the table with a series of menus that lean into the season with warmth, generosity and considered value. Across Belly of the Beast, Galjoen and Seebamboes, it’s cooking with a deeper sense of comfort.

Founded by chef restaurateurs Neil Swart and Anouchka Horn, the group has carved out a distinct place within the city’s dining landscape, built on small, intimate restaurants, a close relationship with suppliers, and a style of cooking rooted in South African memory.

This winter, each restaurant offers its own interpretation of the season, with menus designed to encourage locals to dine more often, more spontaneously, and with a sense of ease.

BELLY OF THE BEAST

At Belly of the Beast, the group’s original restaurant, winter unfolds through a tasting menu that remains deliberately undefined. There are no choices and no set structure, only a sequence of dishes shaped by what is available and what feels right on the day.

The kitchen continues to draw on familiar South African flavours and nostalgia, reworked with subtle shifts in texture and technique. In winter, this often translates into richer, slower cooked dishes, deeper sauces and a sense of quiet indulgence that suits the season.

Lunch, served Tuesday to Saturday at 12:30, is priced at R650 per person, offering a more accessible entry point into the experience while retaining the full expression of the kitchen’s approach.

www.bellyofthebeast.co.za

GALJOEN

At Galjoen, winter is met head on, leading with a lunch that leans fully into comfort and familiarity.

Known for its unwavering commitment to locally sourced seafood, Galjoen continues to work exclusively with South African fishers and suppliers, from Saldanha Bay mussel farmers to small scale coastal boats. The rule remains simple and unchanged, if it is not from local waters, it does not appear on the plate.

This winter’s lunch menu takes on a softer, more nostalgic tone. It begins with fresh bread served with steamed Saldanha bay mussels. From there, fish and chips arrive, a dish that feels instantly recognisable, yet unmistakably considered in its detail. The meal closes with a baked dessert, warm and steady, rounding things off in a way that feels entirely in step with the season.

Priced at R450 per person and served Thursday to Saturday at 12:30, the menu offers exceptional value, and a compelling reason to revisit the restaurant during the quieter months.

In the evenings, the experience expands into a multi course dinner at R850 per person, served Monday to Saturday at 18:45. Here, the kitchen moves more freely, guided by the day’s catch and the rhythm of the season, offering a broader and more expressive view of its seafood first philosophy.

www.galjoencpt.co.za

SEEBAMBOES

Upstairs, Seebamboes offers a more intimate and exploratory experience. With just 16 seats, the restaurant reimagines the relationship between land and sea, bringing together coastal ingredients, foraged elements and carefully sourced produce in a tasting menu that feels both playful and deeply considered.

Winter introduces a quieter mood to the menu, where richer flavours and warming elements meet the brightness of sea vegetables and coastal herbs. The result is a dining experience that feels layered, personal and reflective of the landscape from which it draws inspiration.

For the first time, a winter lunch is available on Saturdays at 12:30, priced at R550 per person, offering a rare daytime expression of the Seebamboes experience. Dinner, served Tuesday to Saturday at 18:45 at R1000 per person, remains the more immersive, evening focused journey.

www.seebamboescpt.co.za

A SEASON TO RETURN

Across all three restaurants, the intention is clear. To create menus that feel generous, considered and accessible, without losing the character that defines each space.

Winter, after all, is a time for returning. To familiar places, to comforting flavours, and to the simple pleasure of sitting at a table that feels close to home.

RESERVATIONS

Reservations are essential and can be secured via the restaurants’ respective websites.

FOOTNOTE: THE BELLY RESTAURANT GROUP

The Belly Restaurant Group includes:

• Belly of the Beast
• Galjoen
• Seebamboes

Opening later in 2026:

• BURI
• Quagga
• No Show

Belly of the Beast, GALJOEN and Seebamboes are situated in Cape Town’s historic CBD precinct on Harrington Street.

For press and media assistance contact Lise Manley of Manley Communications Atelier via lise@publicity.co.za or call +27 (0) 82 828 5168.

EDITOR’S NOTES:

• BRG caters for some dietary requirements and allergies but requires a minimum of a 24h notice.
• BRG welcomes vegetarians and pescatarians on request.
• BRG can unfortunately not cater for dietary requests such as vegan and low carb or dislikes and allergies including onion, garlic, coriander, black pepper, butter, cream, soy, sugar, and egg allergies. Alcohol is used as an ingredient in some dishes.
• Please note that although the chef team take great care with regard to dietary restrictions, all the BRG restaurants have small kitchens that use many diverse ingredients that may contain allergens and can therefore not guarantee that there are no trace elements of allergens such as nuts and shellfish in their dishes