Impala London
Menu with Prices in the UK

Crispy boerewors bites with smoky tomato relish and pickled onion rings.

Free-range chicken wings marinated in bird's-eye chilli peri-peri, chargrilled and served with garlic aioli.

Creamy chickpea hummus swirled with spicy chakalaka relish, served with warm grilled flatbread triangles.

Thick-cut halloumi cheese charred on the braai with roasted peppers, red onion, and chimichurri drizzle.

Air-dried South African beef biltong sliced thin, served with cheddar shavings, cornichons, and wholegrain mustard.

Cape Malay-spiced lamb cubes threaded with dried apricot and onion, chargrilled and served with mint yoghurt.

Prime British sirloin dry-aged in Himalayan salt chambers for 28 days, chargrilled over hardwood charcoal with peppercorn braai butter.

Thick-cut bone-in British ribeye with rich marbling, seared on the braai and finished with smoked garlic butter.

The leanest and most tender cut, dry-aged and chargrilled to your preference, served with green peppercorn sauce.

Spectacular long-bone ribeye for two, dry-aged 35 days, charred on the braai and carved tableside with chimichurri.

Flavourful British rump steak chargrilled with braai salt and served with your choice of sauce.

Whole free-range chicken spatchcocked and marinated 24 hours in bird's-eye chilli peri-peri, pressed on the braai until blistered.

Traditional coiled South African sausage made from coarsely ground beef and pork with coriander, nutmeg, and cloves. Served with chakalaka and pap.

Dry-aged rump steak, peri-peri half chicken, boerewors spiral, lamb cutlets, chakalaka, pap, braai-salted chips, and chimichurri.

Four tender British lamb cutlets seasoned with rosemary and braai salt, chargrilled to pink perfection.

Jumbo king prawns butterflied and grilled over hardwood with garlic-lemon butter, chilli, and fresh parsley.

Slow-smoked pork baby back ribs glazed with sticky Mozambican piri-piri barbecue sauce, falling off the bone.

Peri-peri marinated chicken thigh chargrilled and stacked in a brioche bun with avocado, pickled slaw, and sriracha mayo.

Double smashed British beef patties with aged cheddar, caramelised onion, gherkins, and Impala burger sauce on a toasted brioche bun.

Chargrilled aubergine, courgette, peppers, corn, and halloumi with chimichurri and roasted garlic hummus.

Quartered sweetcorn cobs roasted with peri-peri seasoning until curled and caramelised.

Chunky hand-cut chips triple-cooked for maximum crunch, dusted with Mozambican piri-piri salt.

Traditional South African spicy vegetable relish made with baked beans, tomatoes, peppers, and curry spices.

Slow-roasted butternut squash mashed with butter, nutmeg, and a pinch of cinnamon.

Smooth and creamy South African pap made from stone-ground white maize meal, the traditional braai accompaniment.

Traditional Southern African wild spinach greens braised with onion, tomato, and mild spices.

Fresh mixed leaves with sliced avocado, cherry tomatoes, red onion, and lemon-herb vinaigrette.

Stone-baked ciabatta loaded with roasted garlic butter and melted mozzarella cheese.

Fresh Argentinian-style parsley, garlic, oregano, and red wine vinegar sauce for drizzling over grilled meats.

Creamy cracked black and green peppercorn sauce with a splash of brandy.

Traditional Cape Malay caramelised apricot sponge pudding baked golden and drenched tableside with hot Amarula-infused cream and toasted almonds.

Twisted South African doughnuts deep-fried until golden and soaked in cold ginger and cinnamon-infused sugar syrup.

Warm Belgian chocolate brownie topped with vanilla bean ice cream, hot chocolate sauce, and crushed hazelnuts.

A South African classic layered with caramelised condensed milk, fresh cream, and crushed peppermint crisp chocolate on a biscuit base.

Fresh pineapple rings charred on the braai, dusted with cinnamon sugar and served with coconut ice cream.

Tender chicken breast strips chargrilled with mild peri-peri seasoning, served with chips and sweetcorn.

Single British beef patty with cheese in a mini brioche bun, served with chips and tomato ketchup.

A junior portion of mild boerewors sausage chargrilled and served with chips and chakalaka on the side.

Amarula cream liqueur shaken with fresh espresso, vodka, and coffee liqueur for a rich South African twist.

Chilled South African rooibos tea infused with fresh lemon, honey, and a sprig of mint.

Tropical passion fruit and mango puree topped with sparkling soda and fresh lime over crushed ice.

A glass of smooth Western Cape Pinotage with dark berry, earthy, and subtle smoky notes.

South Africa's iconic golden lager, crisp and refreshing, served ice-cold on draught.

Fiery homemade ginger beer brewed with fresh root ginger, lemon, and raw cane sugar.

Premium sparkling mineral water served chilled in a glass bottle.

Double-shot single-origin espresso with velvety steamed whole milk.

Rich Belgian hot chocolate spiked with Amarula cream liqueur and topped with whipped cream and cocoa dust.