A culinary concept pegged by father Joe and son Adriaan, where Meat(ing) will be the focus of this new eatery. Meating is indeed the name of this new restaurant that will offer patrons endless ocean views while they enjoy the carefully prepared fine fare on the menu that emphasizes the sourcing of fresh ingredients from the different regions of SA. The name “Meating” is thus a play on the two main
focal points of the restaurant and that is the “meet” to eat and the meat in the eat. To gather or meet around a meal must be the most popular gathering on the planet by far and Meating aims to celebrate this. The “Meating” phrase was often jokingly used by Joe to schedule business meetings between him and his sons, which would invariably culminate in a braai - hence the term “Meating”. Carefully sourced Prime meat cuts used in already popular dishes are prepared and enjoyed with the necessary complimentary beverages, of course. To source local is also a preferred policy by good chefs, but they would only do so if it compares with the best ingredients elsewhere. To this end the various meats are obtained through a quality based partnership with local butchers. Additional inspiration for the Meating concept - including some menu items and ingredients - is borrowed from Joe’s extensive photographic travels and subsequent culinary experiences. With some of Joe’s photographic fine art pieces artfully incorporated in the décor, the interior has that certain je ne sais quoi that is so often missing in restaurants and bistros. The menu is exclusively compiled to include locally sourced produce and ingredients to thereby support and celebrate the regions and South African-ness of everything that is on offer at Meating.
