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Boerebraai Restaurant


Large groups welcome Child friendly Wheelchair access
OPEN TIMES - Mo / Tu / We / Th / Fr / Sa / Su /
An integral part of South African culture is to cook outdoors. Having a braai has evolved into a unique South African social event, family and friends gathering together to share good stories and a special bottle of wine, creating a memorable experience.

The Momberg family of Middelvlei Wine Estate invites you to join them for lunch, from Monday to Sunday, to be part of a very special, authentic South African outdoor barbecue experience.

Join in the Boerebraai fun at Middelvlei where our resident braai expert will prepare your chops, boerewors and chicken sosaties to perfection. As if the appetising aromas of potbrood and braaibroodjies are not enough, Ben's homemade pâté and Ouma Annie's pumpkin fritters have placed the Middelvlei Braai in a league of its own.

The Momberg family look forward to welcoming you at this special outdoor barbecue experience!

Cost: R245 per person

Reservation information: +27.218832565 or email

Please click HERE for full menu - Low carb and vegetarian options available.
Menu items and prices are subject to change

Opening Hours

Lunch: Monday to Sunday
Dinner: Doors open in the evenings for groups of 30 or more

Booking is essential.


The South African term for an outdoor barbecue. The coals are produced from wood and not charcoal. At Middelvlei we use old vines as firewood. 

A sausage made from coarsely minced beef (sometimes combined with minced pork, lamb, or both) and spices such as toasted coriander seed, black pepper, nutmeg, cloves and all spice. The name comes from the Afrikaans words boer ("farmer") and wors ("sausage"). 

Pap and Sous
Traditional South African porridge made from mealie-meal served with tomato relish.

A syrup-coated, crispy doughnut in a twisted or braided shape.

Directly translated as pot food, this meal is a true celebration of traditional South African cuisine, with the stew of meat and vegetables being slowly prepared in a three-legged iron pot on an open fire.

Pumpkin fritters served with cinnamon sugar.

Bread rolls done over the coals

Barbecued sandwiches filled with cheese, tomato and onions. 

Bread dough cooked over the coals on a stick, leaving a hole inside to be filled with syrup or boerewors


Middelvlei Wines