A new 200-seat safari-inspired dining experience has opened in Circular Quay courtesy of The Meat & Wine Co. which sets a new standard for premium steakhouse dining.
The Meat & Wine Co. will open its 200-seater Safari-inspired restaurant in Circular Quay on 14 August, setting new standards for premium steakhouse dining.
The Safari experience is designed to transport guests on an enchanting journey, eliciting the feeling of being outdoors, around a fire, with family and friends sharing food. The name is derived from the Swahili language, meaning “to travel”, the concept is the inspiration behind the restaurant’s design and menu, introducing a new Meat & Wine Co. experience to the Bligh Street location.
Award-winning architects, COOOP, led by Callie van der Merwe, Roberto Zambri, and Calvin Janse van Vuuren, created an interior that amalgamates the physical environment of South Africa with themes linked to the native animals, grasslands, and desserts. The design draws from various African cultures, traditional architecture, and “the spirit of Ubuntu” as it fosters meaningful interactions and a sense of community among guests.
Inspired by the castle-like Tata Somba dwellings, the restaurant transports guests to a bygone era, blending luxury and tradition. The restaurant features intimate tables and chairs arranged around the central community space, traditionally called an African Boma.
The Boma dwellings enclose a central area with a fireplace at the centre, where communities gather to share stories and celebrate. Each Boma and private dining room is named after African tribes to celebrate the rich diversity of African culture. The central area holds a custom-built Acacia tree, known for its resilience and vitality, and holds deep significance in African culture.
Food
The Meat & Wine Co. menu will retain the quintessential Afro-centric a la carte menu. However, the Bligh Street restaurant will have an additional Safari menu, a food narrative that focuses on the flavours, spices, dishes, and nuances of traditional Safari dishes across the vast South African region.
Head Culinary, Sean Hall, will introduce the food of the “home”, such as the traditional “Bunny Chow”, a deliciously tasty street food in South Africa, made with lamb curry, potato and aromatic spices, commonly served with miche bread and fresh herbs. For dessert, they offer a sticky Mulva Pudding with Amarula’s South African liquor, alongside the renowned chocolate fondant.
Drinks
The brand’s head sommelier, Joseph Moussa, created a drinks program to complement the Safari menu items while capturing the spirit of The Meat & Wine Co. South African Heritage.
The venue will launch with three African-inspired cocktails, such as the Naartjie gin-infused cocktail, which features fresh mandarin, African cream liquor, Hennessey, and espresso. The wine program also includes an extensive selection of premium South African regional wines, all carefully curated to bring guests a balance, well-scripted, and authentic list that pays homage to South African and Australian wines.
