Belthazar sources only the best local and Argentinian AAA Grade grain-fed and grass-fed beef, which is matured for a minimum of 28 days. All the meat is dry-aged for three days in specially-designed temperature-controlled cold rooms with humidity. Thereafter, the Fillet, Sirloin, Rump and Rib-Eye are ‘wet-aged’, while the T-Bone, Chicago Cut, Fillet on the Bone and Sirloin on the Bone are left to ‘dry-age’ for up to 40 days.
Perfectly located in the heart of the V&A Waterfront, the restaurant seats 90x indoors and has a private dining area for 25x. Their spectacular all-weather dining enclosure on the terrace, which seats 200x, is equipped with a mist cooling system and heaters, and offers panoramic views of the Waterfront and Table Mountain. Cater for a variety of functions, offering a choice of four set menus, Belthazar ensures that your end of year function is a huge success.
Amidst the celebratory vibe of the V&A Waterfront, Balducci’s Christmas Lunch and New Year’s Eve Dinner are sure to be winners.
Christmas Lunch Menu
To complement the Christmas Lunch menu, 12 great-value Belthazar House Wines will be on offer.
New Year’s Eve Dinner Menu
Book early to avoid disappointment
Tel 021-421-3753/6 · Email: firstname.lastname@example.org · Website: www.belthazar.co.za
Founder of FoodBlogSA Media. B.Bus.Sc. - Marketing; M.Bus.Sc- Tourism. A career in destination marketing was calling but then my passion for food took over. Welcome to our restaurant marketing platform.