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Spit Braai Menu
One menu at R180 a head - your meat carved to order, two sides you choose yourself, fresh rolls and the sauce that goes with it. No three-tier package where the cheap one quietly drops the chef. Here is exactly what arrives, what you pick, and what the add-ons cost.
One menu, one price
Most Cape Town spit braai menus arrive in three tiers, where the cheap one quietly drops the chef and the expensive one adds a starter nobody asked for. Ours does not work that way. There is one menu at R180 a head: your choice of meat carved to order, two sides, fresh rolls, and the sauce that belongs with whatever you picked. Everything beyond that is an add-on with a number attached before you agree to it.
Work out what your spit braai costs
R9 00050 guests × R180 a head, all in — chef, equipment, cooking, carving and clear-up included.
An estimate, not a quote — travel beyond about 60km and extra sides are quoted separately. Nothing is sent until you tap through.
Choose the meat
| Meat | Feeds | On the spit | Reads as |
|---|---|---|---|
| Whole lamb | About 45 adults per lamb | 5–7 hours | The classic. What people picture when they say spit braai |
| Whole pork | 50–60 adults | 5–7 hours | Crackling, and the most guests fed per animal |
| Chicken | About two adults per bird | 2–3 hours | The short cook and the easy one for a mixed guest list |
All three are R180. The meat is a taste decision rather than a budget one, which is unusual in this trade and worth saying plainly. Detail on each is on whole lamb, pork and chicken on the spit. Halaal lamb and chicken carry no surcharge — see halaal spit braai catering.
Choose two sides
Two sides come with every booking and you pick them. The usual pairing is a hot starch and something cold and sharp to cut through the fat; roast potatoes and a green salad is where most people land, and it is what we default to if you would rather not decide.
The hot side
Roast potatoes off the same fire, a potato bake, or a savoury rice. Whichever it is, it is held hot on site rather than cooked in your kitchen.
The cold side
A green salad, a Greek-style salad, or a coleslaw. Dressed at the last minute rather than an hour before the guests arrive.
Always included
Fresh rolls, and the sauce that belongs with your meat — mint with lamb, apple with pork, peri or monkey-gland with chicken.
The two sides are a swap, not a fixed list. If your guest list needs something specific — a vegetarian option that is not an afterthought, a starch that is not potato, a salad without dairy — put it on the quote and it comes back priced.
Add-ons, priced before you agree
| Add-on | How it works |
|---|---|
| A third and fourth side | Quoted per head on top of the R180 |
| A full salad table | Quoted per head. Starts making sense from about 80 guests |
| A second meat | Two spits and a second chef. Quoted per head, not doubled |
| Dessert | We do not do it, and we would rather point you at somebody who does it well |
What the menu does not include
Crockery, cutlery, glassware, tables, linen and waiting staff are not in the R180. Most venues and marquee hires already supply them and we would rather not charge you twice. Alcohol and bar service are not ours either. Everything to do with the fire, the meat, the sides and the carving is. The full breakdown sits on spit braai packages and prices.
Sample menus by event
| Event | What usually works |
|---|---|
| Wedding, 100 guests | Whole lamb, roast potatoes, green salad, rolls. Carving station rather than plated — it feeds faster and it photographs better |
| Year-end function, 60 staff | Pork for the crackling, potato bake, coleslaw. Add a chicken spit if the dietary list is mixed |
| Birthday, 30 guests | Chicken. Shorter cook, no dawn start, and nobody has to carve a whole lamb for thirty people |
| Braai Day spit braai, 40 guests | Lamb, both sides, rolls. It is the one day of the year where the meat is the entire point |
Menu questions
What is on a spit braai menu?
A spit braai menu is the meat, two sides and rolls. Ours is whole lamb, whole pork or chicken carved to order, a hot side and a cold side that you choose, fresh rolls and the matching sauce — all at R180 per person including the chef who cooks it.
Can I see a spit braai menu with prices?
Yes — this is it. R180 a head covers the meat, both sides, the rolls, the sauces, the chef, the equipment and the clear-up. Extra sides, a salad table or a second meat are quoted on top, and you see the figure before you commit to it.
Do you cater for vegetarians?
No — we are a spit braai and there is no vegetarian spit. What we do is make sure the sides stand up on their own so a vegetarian guest is not left holding a bread roll. Say how many on the quote and the sides get planned around it.
Can we have a buffet rather than a carving station?
Yes for the sides, no for the meat. The sides go out buffet-style, but the meat is always carved to order at the spit — that is the point of it, and meat sitting in a chafing dish for an hour is simply a worse meal. The sides and rolls go out buffet-style beside the carving station, which is how most of our events run.
Who prepares the sides?
They arrive prepared and are held hot or cold on site. The chef stays on the fire, which is where the attention needs to be across a five to seven hour cook — see what your spit braai chef does.