Vivat Bucchus, Long live the God of wine! Based in Farringdon and London Bridge, this South African wine and food restaurant offers a unique dining experience. We visited the Farringdon restaurant, with South African rustic inspired food, with interesting and unique meats to try, we were excited to say the least.

To start, we ordered the creamy Buratta, pinotage poached pears, with toasted almonds. We loved the rich and subtle sweetness, making the toasted almonds a welcomed garnish. The seared scallops, with pumpkin purée and fine biltong shavings, were well matched, a slightly nutty and earthy taste made the scallops a definite winner in my books.

The braai broodjie croquettes, heritage tomatoes and Mrs balls chutney, were simply delicious. Delightfully sweet, spicy and tangy all in one dish. We were a little apprehensive to try the crocodile Goujons, however, it was very similar to turkey meat, and they were right to pair this with the peri peri aioli. This is a must try.

We tried the build your own mixed Braai board, essentially a platter delivering a feast of meats and delicious dipping sauces. We were intrigued by the monkey gland sauce, note; no monkey gland in sight, it was a thick, sweet and tangy sauce, made from chutney, tomato, onion, vinegar, garlic and Worchester sauce. If I could compare it to anything, it’s very similar to BBQ sauce.

It was said, that South African diners added a mixture of sauces to their food, disgruntling chefs who then combined a mixture of sauces to produce monkey gland sauce. It was believed that monkey glands could slow down ageing, hence the reason for once upon a time, adding this to this sauce.

We were eager to try the ostrich. This tender ostrich steak was surprisingly delicious. The braai board was delivered with well seasoned peri peri chicken, tender Ostrich fillet, an appetising ribeye on the bone and my favourite, the Karoo herb crusted lamb fillet. Perfectly executed, succulent and tasted delicious.

For the sides, we ordered the triple-cooked chips accompanied by the full-flavoured peppercorn sauce. The tender stem broccoli was crunchy and vibrant and the maple roasted beetroot was mouth-watering.

We also sampled the Chakalaka which is a spicy and flavoursome relish which originates from South Africa. Known for its vibrant colours, and bold flavours, base ingredients, typically include onions, tomatoes, bell peppers, carrots and beans.

After a very filling and satisfying meal, we had to make room for dessert. We were very tempted by the walk in cheese room. The cheese room is a unique option to pick out your own selection of cheese, to go with your chosen wine. We thoroughly enjoyed the South African Bordeaux blend, 2021 rainbows end, mystical corner, Stellenbosch red wine. This wine, recommended by the lovely staff, was smooth and rich.

We opted for the Milk Tart Creme Brûlée, with vanilla and cinnamon. The depths of flavour was apparent, making this crème brûlée alone, a reason to come back to this restaurant. The real showstopper was the Peppermint Crisp Tart, with coconut biscuit. Not being the biggest fan of peppermint desserts, we couldn’t get enough of this divine treat.

Overall, the knowledgeable and attentive staff, in particular Alban and Andrea, made us feel very looked after. They gave excellent recommendations, made sure our glasses were never empty, whilst being respectful of our conversations mid-flow. An unforgettable restaurant experience.

Address: 47 Farringdon Street, Holborn, London, EC4A 4LL

Website: www.vivatbacchus.co.uk
Written by Faiza Arbouche

Photos courtesy of Vivat Bacchus