April 26, 2025by Sasha Ella

A culinary experience redefined

Grilling is one of the simplest and most satisfying ways to cook and its results are always delicious’ – Jamie Oliver

An exciting and possibly essential part of any travel experience is sampling and tasting local cuisine. It’s about trying new dishes, flavours and spice combinations, while discovering native ingredients and traditional cooking methods.

In South Africa, one of the iconic culinary traditions is the ‘braai’ (think barbeque). More than just a method of cooking, it’s a social ritual with friends gathering, sharing stories while grilling their food – meat, fish, veggies or breads – on perfectly prepared coals.

At Brambles, located at Vivari Hotel & Spa by Mantis in Krugersdorp (just outside Johannesburg), this traditional and ancient cooking style has been replicated through charcoal roasting and grilling, which has become an integral part of its new menu and dining experience.

‘The comforts of life’s essentials: Food, fire and friendships’ – Julia Child

A hot global trend

This ancient braai cooking method has recently become a hot trend, no longer only enjoyed at home. Charcoaled and live-fire food options are now on the menus of some of the finest restaurants around the world. Brambles is proudly among them.

The restaurant is renowned for its farm-to-table philosophy, using only the freshest, organic and ethically sourcing ingredients. The overall aim: To serve delicious, nutritious and beautifully presented local produce and dishes, while maintaining sustainability practices. An example of these are dishes featuring pecan nuts grown on the estate.

Each dish is carefully prepared to balance exceptional flavour, making every meal a celebration. Now, under the guidance of Head Chef, Wynand van Wyk, diners can experience bold South African flavours and high-quality local cuts, cooked in a charcoal fired oven.

Meet head chef

Chef Wynand, who obtained a Diploma in Culinary Art at the Prue Leith Chef’s Academy, perfected his fine-dining experience working under top South African chefs like Luke Dale Roberts (at The Saxon) as well as David Higgs (Marble Restaurant Group).

From Chef de Partie to Sous Chef and Head Chef at the renowned Zioux Restaurant and Bar in Sandton, before joining Vivari Hotel & Spa by Mantis, Wynand is a champion of sustainability, especially reducing plastic and palm oil use in the kitchen.

Grilling is like a dance between the meats and the flames, you have to find the perfect rhythm.

From the ‘coals’

Chef Wynand’s revised menu celebrates the art of grilling … and beyond, by searing, smoking and steaming. The ritual of charcoal cooking brings with it a touch of nostalgia: Caramelising meats, charring vegetables and creating unique smoky flavours.

Must try dishes:

Charcoal-grilled Lamb Chops: Marinated in a blend of South African spices and grilled to perfection and seasonal vegetables

Coal-roasted Cauliflower Steak: A vibrant dish that showcases the flavour of fresh, local produce, drizzled with a zesty chimichurri for a burst of brightness

Signature Braai Platter: A selection of the finest cuts of meat, expertly prepared over the coals alongside a variety of sides, perfect for sharing

Grilled Pumpkin: Served with harissa, tahini yoghurt and dukkah

Chef Wynand’s mastery in this technique ensures each dish is creative but with a bow to local flavours, traditions and sustainable ingredients.

An experience worth the journey

Whether you’re planning a romantic dinner for two or a celebration with friends, Brambles offers versatile dining spaces, from cozy corners to open-air seating with picturesque views.

Set in a 27-hectare eco-estate, Vivari Hotel & Spa by Mantis is a distinctively different destination, a sanctuary of luxury and wellness. Brambles completes the experience with its elegant decor, warm lighting, breath-taking views and delicious menu. With Chef Wynand’s commitment to excellence and innovation, it delivers a memorable dining experience.