Vivat Bacchus - South African Food and Wine - Review

"A short walk from London Bridge station, Vivat Bacchus is a South African restaurant and wine bar with a strong focus on meat dishes, an extensive wine list, and a walk-in cheese room. Opened in 2003, it has become a fixture in the area for business lunches, after-work drinks, and casual dinners. The restaurant combines a modern dining space with a cellar-like atmosphere, positioning itself as a place for both food and wine enthusiasts."

"Vivat Bacchus lists their Biltong Trolley in the 'snacks' section. It's a substantial option - with a selection of biltong, stokkies, and droewurst that will satisfy the most ardent carnivore. We learnt that biltong dates to the days of Dutch settlers in South Africa, when slabs of spiced meat would be hung from their wagons to preserve. At its most basic and traditional, the spicing is just salt and black pepper, but at Vivat Bacchus, there are options of chilli and coriander-based biltong and one using Mrs Balls' Chutney, a condiment much loved by my South African friends!"

"Invited to review, we went along with no expectation other than we'd probably be eating at least a little meat. Read on, and I am sure you'll agree that turned out to be something of an understatement. Carl, our super-friendly host, greeted us with a glass each of Genevieve Cap Classique Blanc de Blanc, a 100% Chardonnay sparkling wine from Bot River, Western Cape, South Africa, with crisp, citrussy notes and excellent balance. A great start."

Vivat Bacchus opened in 2003 a short walk from London Bridge station and focuses on South African meat dishes, an extensive wine list, and a walk-in cheese room. The dining space blends modern styling with a cellar-like atmosphere and includes a small outdoor terrace. Service is friendly and open. The wine offering includes specials such as Genevieve Cap Classique Blanc de Blanc, a 100% Chardonnay from Bot River with crisp, citrussy notes. The menu highlights a substantial Biltong Trolley with beef, stokkies, droewurst, and zebra options, and main dishes include mixed braai boards for carnivores.

Read at London Unattached