Hoghouse Brewing Co. | bbq
17696
page-template-default,page,page-id-17696,_masterslider,_ms_version_2.9.6,ajax_fade,page_not_loaded,,qode-title-hidden,overlapping_content,columns-3,qode-theme-ver-7.6.2,wpb-js-composer js-comp-ver-5.1,vc_responsive

H O M E

B R E W E R Y

N D A B E N I 

S P I E R

E V E N T S

S H O P

It is recommended to make a booking for a table.

We will always do our best to try to accommodate walk-ins at the bar if our tables are full.

O P E N I N G   T I M E S

K I T C H E N  5 pm – 9 pm

L A S T   D R I N K S   R O U N D   11 pm

M O N D A Y  –  S A T U R D A Y

 C L O S E D   F O R   D I N N E R   O N   W O R K E R S   D A Y   |    1   M  A Y   2 0 1 7

C L O S E D   S U N D A Y

B A R B E Q U E D R I N K S

 

A B O U T

The Hoghouse Barbeque Garage offers a Texan style smokehouse experience. Inspired by visiting some of the most renowned BBQ smokehouses in Texas, PJ returned with a fire in his belly to bring this culture to Cape Town. The Hoghouse BBQ offers something different to the South African braaivleis tradition and an alternative method of cooking with fire.

F O O D

The menu is based on ‘low and slow’ style smoked meats, cooked over several hours from morning until dusk, when they are served with a variety of side dishes and can be enjoyed in the restaurant or in the taproom upstairs.

Barbeque meats are priced per 100 grams of cooked weight (as is the practice in Texas BBQ establishments).  The meat is smoked without sauce, allowing the natural flavours of the meat to blend with the smoke from the Rooikrans wood. The open kitchen utilises a wood fired grill for chicken and veggies for those who prefer a little less smoke. PJ selects each supplier, using locally sourced, free-range meat, ensuring that the food served comes through farming practices that consider the welfare of the animals and the environment.

[See our FRIENDS page for suppliers]

 

We serve fresh Hoghouse Ales on tap in the Garage and Taproom. Our  unique wine list is a selection of small batch wines available by the glass or bottle chosen by our consulting sommelier Joakim Hansi Blackadder, that are not available anywhere else.  Joakim has also developed an interesting selection of spirits including whiskies and gins. We make our our tonic water to compliment the gin and we have some delicious craft cocktails.

V E N U E
The restaurant promotes family-style eating, suggesting that tables of 8 and more order platters that they can create from the menu to pass around as you would do when eating at home.

The restaurant, built in an old garage, has a view of the brewery and has a relaxed and cosy, yet industrial style with a wood burning fireplace.

Environmental considerations were prioritised in the refurbishment: all wood panelling was reused from a previous site; water is solar heated with a back up heat pump, and our bathrooms use rainwater for flushing. A generator is installed for load shedding periods.

There is secure parking inside the complex and ample overflow parking across the road on the grass.

After dark, look out for our bright marquee style sign on Morningside Street. Our friendly receptionist Lucky, will help you find a spot to park off street. On the rare occasion that we are full inside there is ample easy parking outside.

The restaurant, taproom and mobile smoker ‘THE HOG’ are available for private hire and creative collaborations. See our events page for more info.

bbq@hhbc.co.za

bookings 021 810 4545

office 021 531 0721