When you're in the mood for meat, there's nothing quite like a hearty Shisa Nyama to satisfy your appetite. We've got our own take on this classic, with menu variations in the restaurants at our four hotel brands, featuring a BBQ-dusted chicken quarter, boerewors pinwheel, sticky BBQ ribs, beef rump kebab, pap, chakalaka, and grilled sweetcorn ribbons. The meats are grilled to perfection, ensuring they remain juicy, flavourful, and delicious.

Shisa Nyama (meaning "burn the meat" in Zulu) is a South African cultural phenomenon that originated in the townships as a buy-and-braai concept to boost butcheries' weekend sales. A braai located outside the butchery would draw in the community, who could gather, cook their fresh meat, and enjoy time together.

This dish is also reminiscent of the traditional mixed grill, which rose to prominence in British cuisine during the 1920s and 1930s. During this interwar period, grill rooms became fashionable dining spots offering robust, protein-dense, fire-to-fork fare.

It's no wonder this dish remains one of the most popular on our menus. Dive in with your knife and fork or fingers and savour this lip-smacking treat.