The Butcher
Mastering the art of every cut
Sharp knives, big flavours, and zero pretence — that’s how we carve out our place in the Ongetem kitchen. We’re here to serve up bold cuts, big flavour and dishes with a whole lot of attitude.
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The Baker
Baking the world a better place
While the world’s still snoring, I’m elbows-deep in flour, spice and everything nice. Pastries, bread, desserts and more, these are a few of my favourite things. With a pinch of nostalgia and a whole lot of butter, I believe that the way to the human heart is indeed through the stomach.
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The Cocktail Maker
Muddling with a touch of madness
I’m a mixologist on a mission to cause a little chaos — one mind-blowing drink at a time. Expect an explosion of flavours, rebellious pairings, and a healthy disregard for the “rules.” It’s not just a drink, it’s an experience.
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Our Menus
Welcome to ONGETEM
Where the knives are sharp, the jokes are inappropriate, and the food? Well - let’s just say it slaps. Chef Bertus Basson and his band of flavour bandits have put together a menu that doesn’t read like a novel or look like a spreadsheet. It’s food we love to cook, food we’d serve our mates, and food that has something to say. It might be nostalgic, it might be a little naughty, but it’ll never be boring. Eat with your hands, laugh too loud, stay too long. We’re cool with that.
The Cook Bertus Basson
Eat Out San Pellegrino & Acqua Panna Chef of the Year 2019, Bertus Basson, has a food philosophy rooted in traditional South African food culture with a modern outlook. Bertus is famed for the remarkable success of all his Establishments, of which the first he opened as chef and owner in 2007. His restaurants have been awarded prestigious accolades from the Eat Out guide and Rossouw’s Restaurant guide. Since 2007, his establishments have grown into a family of restaurants that now includes Chorus, Eike, Kantien, Spek & Bone, Geuwels, Clara’s Barn and De Vrije Burger.
As a chef, Bertus advocates believing in what you do, as well as having faith and confidence in your produce. His commitment to great food made with fresh, local ingredients, and an acute attention to detail is the key to the culinary success for which he is highly regarded. He sees his work as an important responsibility – to express South African heritage, and creatively tell the stories of our history, our people and our food.
Bertus is a popular television personality, bringing his years of experience to the table with series including In Die Sop: Restaurant Evolusie and Sjefhuis, as well as The Ultimate Braai Master, Brood en Botter, Goed, Beter, Bertus and Kokkedoor – Vuur en Vlam.
Chef Bertus Basson
View his website
“I’d rather you
lick the plate
than take a
picture of it.”
SPECIAL
FEATURES
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