For over 22 years, Vivat Bacchus has  been serving ostrich steak, frikkadel and biltong. Cara checks out what kind of restaurant animal it is today.

London is a great city, for many reasons and perhaps opinions differ- some hate it, others love it, while a few tolerate it.

But we can all agree that we Londoners are spoiled for choice, more than 24000 restaurants make it a culinary jungle.

Vast, exciting but sometimes repetitive, with an overwhelming number jumping on trends, recycling the same arancini, truffle fries or small plates sharing concept. But every so often, you stumble upon somewhere that doesn’t just serve food – it creates an experience.

Today I’m on a mission to toss those sweet potato fries and look for something worth going back to. I find myself in Farringdon and not far from the jewellery streets is a South African restaurant Vivat Bacchus.

It’s been here for over 22 years, serving ostrich steak, frikkadel and biltong.

The name comes from a South African wine created by tenor Deon van Der Walt – keeping the Latin phrase: “long live the god of wine” perfectly on brand as they do a stunning wine flight.

Centered around home and community, sharing is at the core as explained by our smiley waitress. Customer service in London restaurants is generally friendly but this level of positivity feels on a different level, it’s a sunny continent vibe, which feels great.

Alongside its welcoming service Vivat Bacchus  features a theatrical experience: Rolling Biltong Bar, laden with whole slabs of biltong and droewors.

We’re explained the craft behind this chewy treat while it’s carved tableside and introduced individually.

From slightly sweet to spicy and marbled. You get zebra, beef, stokkies and wagyu. There is also a choice of chilli spiced, chutney and traditional beef biltong.

Despite so much meat on the horizon I just can’t resist to order at least one starter. Snoek a South African sea fish might be just the right pick.

Smoked, salty and abundant on a bed of rocket, lettuce, avocado mash and sweet grapes it’s an excellent start to our evening. Next is the anticipated meat board.

Here we have the ostrich meat, sirloin, Brannas and coke pork belly and boerewors.

Accompanied by slow melting beef dripping braai candle, which not only fills the air with spiced aroma it can also be eaten. 

Although slightly mind playing – eating a candle, it’s fully edible made with spices and smoked beef dripping.

If candle sauce isn’t your thing, there’s chakalaka and the charmingly named monkey gland to tide you over. Name aside, no monkey or glands are involved — just a tangy, fruity twist on BBQ sauce made with Worcestershire, chutney and tomatoes.

While the first is primarily veggie dominated by peppers, onions and spices. Both make for a great pairing to the meats. As ostrich is something that’s not so easily found in London restaurants it’s the first slice we both reach out to.

Tender and lean, it’s a bit of a cross between poultry and beef, with very little marbling. If overcooked it’ll be disaster but this cut is made perfectly, juicy with subtle BBQ smokiness to it.

All board items are great in their own way but I must highlight the Brannas and coke pork belly, which packs a punch with its sticky, sweet glaze and tender, rich meat.

That hit of South African brandy gives it a bold twist. It’s easy to see why this plate is built for sharing.

At most places, it’s you, your steak, and your plate – head down, knife up. But here, the meat board invites interaction. You’re leaning in, swapping cuts, dipping into that melting candle together.

It’s social, it’s generous, and it turns dinner into something more than just a meal—it becomes a shared moment. The finale is something sweet and also shared, served from a large tray is the South African classic peppermint chip crisp tart.

On the eye it’s a creamy mess, but taste is comfortingly good. My first thought is it’s a cousin to dulce de leche but lighter, it’s also a no bake dessert. 

Layers of coconutty Tennis biscuits, whipped cream, caramelised condensed milk and a playful bunch of peppermint chips that don’t follow rules.

They show up unexpected cutting through the sweetness with a zing. When you’re tired of your usual steakhouse or just want something great to try, Vivat Bacchus is a place to visit.

When you’re tired of your usual steakhouse or just want something great to try, Vivat Bacchus is a place to visit.

Bold flavours, friendly service and stunning wines that will surprise even those who thought they know South African wines.

Vivat Bacchus Farringdon, 47 Farringdon St, London EC4A 4LL, United Kingdom