Dining at Burger & Lobster

Turns out, that Burger & Lobster is one of those few places in Cape Town where you can have a memorable dining experience.


Due to the ridiculous incompetence of a certain IT company, I’ve been without a laptop for close to 6 weeks now. That means a heavy backlog of work left undone and countless hours of editing I have yet to do.
On the other side the month of April + May have been good to me and I’m just so excited to share the experience I had at Burger & Lobster restaurant with you. x

It was EPIC. yes i said epic! I’d say that it has been the BEST dining experience I have had this year and by far the most memorable.

Burger & Lobster, Cape Town. I like the name actually, it truly encompassed exactly what they have on the menu – burgers and lobster. Simple but clever! For about a year and a half now I have heard fellow foodies and industry folk raving about this place. It’s located on one of the coolest foodie streets in Cape Town (Bree str.) – they are perfectly situated for a much needed drink after work, girls’ night out and for date nights with bae.

The restaurant boasts simple yet elegant dishes which I’d swear even Guy Fieri would fall in love with. The menu is humble, concise and comprises of two things : their  reputable freshly-made steak burgers and fresh lobster.

This place reminds me of the vibey restaurants that you often find in the streets of Soho in New York city. The kind of place that serves up a mean ass Old Fashioned cocktail where I wouldn’t mind spending my Friday nights at !

 Delicious dishes on the menu at B&L . Steak burger with fries and a side salad, Bacon & Lobster mac’n cheese and a junior LOBSTER ROLL


We got to try the best eats on their menu compliments of the restaurant  @burgerlobsterSA. I snagged a couple of pictures before it more or less ended up on my face and finally into my mouth.  It was all so delicious. I am not saying this to be nice and I am not being paid to write a great review. I would drag all my friends here if I had my parent’s credit card and would possibly stop by to pick-up dinner there every night. It’S THAT goood!

We didn’t have to wait long for our food and our waitress was always on hand when we needed a refill. I was a bit on the nervous side before we arrived in all honesty. Excited but nervous still. I mean if you are just going to have two things on your menu then there is ABSOLUTELY no room for (excuse my language) fuck ups . So there I was, walking in with my friend – Nathan – with growling tummies and high expectations!

The Drinks got me all kinds of excited though. I must tell ya! There is something on the menu for everyone – whiskey drinkers, girly girls, heavy drinkers and crafty something also for the guy who just wants a beer. Did I mention that they have a happy hour special for every single damn day of the week!

After a few cocktails in our systems, conversation with the staff and a bit of nibbles on classic bar snacks, I got a clear feel for the restaurant and I was ready to dive head first into the mains. I couldn’t decide on what to order and later decided on the cheesy bacon & lobster mac ‘n cheese. With the mac n cheese I got half a lobster roll on the side. YUM

To my dining pleasure, Nathan doesn’t eat lobster or bacon so I had these all to myself. The buttery roll complements the tender juicy lobster so well. The squeeze of the lemon is quite essential for the entire dish to work together. And the light Japanese mayo is no joke. I could have used more of that mayo on my roll though. I couldn’t finish the pasta though. Had to leave some room for some dessert! I really did enjoyed my meal and I really want to go back! I actually want to pack up their Head Chef and lock her up in our kitchen.

Ooh, and the black truffle and Parmesan fries ? PERFECTION!  I must confess inhale carbs whenever the opportunity presents itself. These fries may have ultimately changed the way I look at potatoes! I am craving them as I am typing. How can that be? 

All the dishes comes with American style fries that puts Mac D’s fries to shame and a mixed green salad, that has been dressed in a delicious balsamic vinegar (I assume) dressing with croutons and red onions. I can’t stop dreaming about those Parmesan and Black Truffle fries which go perfectly well with sriracha sauce. They were pleasurable to eat and I swear I’d pick these over a boy any day! I suggest you order a big bowl of these – emphasis on NOT sharing the fries with your dining mate.

mmm, my mouth is salivating!

Nathan on the other hand was happy with his order. He actually said it was one of the best gourmet burgers he has had in his life. He actually grew quieter and quieter as he took each bite. I am so happy he shared his fries with me. Otherwise a food brawl would have ensued. The one thing that took him off guard was the salad. He went nuts for it. FYI he rarely eats salad and he fell in love with the way it was dressed and the golden croutons that were mixed in.

The cheese sauce on the burger (which is a combo of 3 different cheeses) was DIVINE, as Nathan would say! The patty itself was unique. He couldn’t compare it to anything he has ever tasted before. The taste (which paired well with the steak patty) was pretty new to him, esp. because of the cheese on the patty. I FOR ONE LIKED IT!


Before we had even digested our mains, we were presented with a plate full of the dessert they have on offer on their menu. I AM SECRETLY A DESSERT LOVER, OBSESSED WITH THE THINGS 🙂 ESP. CAKES.

The Oreo + Nutella cheesecake and the crushed Ferrero Rocher chocolate cake were some of the best we’ve ever had. The chocolate was lighter than expected, whilst the cheesecake was creamy and  richer and yet delectable but not overwhelming on the palate at all.

No words can express the moments we took a bite of each dessert. BLISS. Nathan professed his undying love for the Ferrero Rocher chocolate cake and then changed his mind that he loved the cheese cake more. I think he just couldn’t make his mind up on which he preferred better, which was hilarious to witness!


It was so good to sit back and chat over spectacular food, cocktails and just create memories out of the occasion. And that is what B&L is all about. It’s a place where you can make memories and devour as much lobster as your stomach can handle. We both found the service to be one of the best we’d ever experienced.

There were a few empty seats when we got there and by the time we  heading home it was a full house. So it is advised that you make a reservation.

Word of advice: don’t rush your meal at B&L because before you know it, it will be all gone! You’ll want to linger to order more of their signature cocktails so do get there early and sit comfortably.

The Burger & Lobster crew is doing something that some fine dining restaurants in the Cape have failed to do. They have managed to elevate and celebrate the ingredients that they have on hand. From the burger patties they make themselves, to the warm brioche rolls, to the much loved whole lobsters…i honestly have to take my hat off for them.

The menu is set at approximately R350 for two people (that’s if you won’t be ordering the whole fresh lobster and this price is excluding alcohol). Each dish is executed to perfection. I was so content and overly impressed with each course that I wanted to stay there the entire night.

I am so happy to have gotten the opportunist to dine at B&L and I urge you all to definitely pay them a visit – order the Bacon & Maple Old Fashioned and eat everything on the menu if you can!!

Burger & Lobster is a dining territory like no other and I am proud to say that I have experienced it for myself.

sit, eat, and relax

Till next time dear reader!

the lobsters are waiting 🙂


Disclosure: we dined as guests of B&L, however all views are my own.


Sunday scribbles…

I hate writing emotional posts but here goes . . .

It took a while for me to come to terms with the concept of slowing down and taking time out for myself. There is always a 101 things going on in my head and a to-do list every single morning. I remember things getting so bad that my body gave in. I got sicker and sicker. I got so bad that my GP even put me to go on bed rest for 2 weeks (funny enough I spent those two weeks in bed, of course, with my laptop laying beside me. All this lead up to me ending up in hospital months later…

This experience taught me a lot. That life is about taking each moment as it comes and it is surely not made up of just work work work.

So if you’re feeling tired and burned out, take heart.
Slow down, stop working for a while, and come back in a few hours.

I have learned that unwritten blog posts can wait. That my first and foremost priority is my health; something that we take granted every day.

As I sit up on my bed this morning, legs crossed x, laptop on my lap, Rooibos tea in hand. . I can’t help but think about how far I’ve come. Also I am feeling somewhat sad that this is the second year in a row that I’ve missed the Good Food and Wine show. Bleak! Spent the past hour going through the feeds and I happened to come across a video Chef Jan Hendrick posted. In the video, he was standing next to the great Marco Pierre and Marco was saying that “if you have a dream then you have the responsibility, to yourself, to make it come true”. Sigh, such wise words.

I seldom sit by myself and think about how crazy my dreams sound. But they are mine and they keep me going forward.

So hang in there…you’re doing great. We all need someone to say that to us every once in a while… Like, “Hey you! You are doing a really good job! Keep it up”. I mean even getting up in the morning to go to work, or to make breakfast, or getting the kids ready for school, gosh even grocery shopping is a minor achievement. So dear reader, YOU ARE DOING A GREAT JOB at this thing called life, even when you are too tired to see it.

So take heart. Take a moment to breathe, just breathe, especially when life gets hard and you feel overwhelmed. I’ve been there so I know how you feel.

P.S – drinking a glass or two of Pinot helps and so does eating all the cheese. Okay, maybe not all the cheese haha! I am lactose-intolerant after all.

kisses, x


Forgot to mention, my Burger & Lobster restaurant review will be going up tomorrow. So keep your eyes peeled for that one. Bye!

Soup and cuddles

Oh gosh. What a really bad title to a really good post. I’m single so definitely no cuddles for me tonight or any other night for that matter. But I supposed making soup serves as a comforting disposition for now.

Talking about soup. So the other day I had some leftover cauliflower in the freezer and I was contemplating on whether I should make cauliflower mash or cauliflower soup for dinner. Been feeling a bit groggy lately. Possibly due to the change in seasons, my allergies, my insomnia or perhaps a mixture of all three?

So turns out soup was the dish of the day. A lot of people are scared of CAULIFLOWER. I don’t know why. Still trying to figure that one out. I mean I was one of those people, till a cauliflower a size of a baby’s head ended up in my trolley one day. So I did a bit of research.

Cauliflower and caramelized onions go together. So does cauliflower and any form of homemade tahini dressing you can think of. Cauliflower and hummus. Better yet just roast the stuff with a bit of salt and pepper and have that for dinner with your Bolognese sauce instead of having pasta (merde I cannot believe I am telling you guys not to eat pasta, forgive me dear Italian friends).

Okay – back to the soup! The trick to making really bad-shit-crazy-yummy-in-your-mouth soup is to ALWAYS roast your vegetables. Always. It is almost like the oven extracts the delicious flavor out of the vegetables while you sit back on the couch.

And then to elevate the final taste of your soup you can add garlic, spices, fresh herbs, cream, coconut milk, ginger. There is so much you can add. Ooooh and bacon bits!

I am just so stoked that my creative juices are flowing again and that I am able to share some of the yummy eats I make at our apartment with you.

Smiles. Smiles. Smiles. and spoonfuls of cauliflower soup.


Let me know if you would like for me to share a potato and leek soup that I make every winter. My mum is still asking me for the recipe to this day😂😂 😂!


Roasted Cauliflower + Coconut Milk Soup 

(serves 4 . as a starter. vegan recipe)

1/2 medium head of cauliflower, cut into florets
olive oil
3 sprigs of spring onions, chop off the top green bits
1 clove garlic, finely chopped
1 tsp cayenne pepper
1 cup water
165ml can coconut milk
salt and pepper to taste


Preheat the oven to 200 degrees celsius.

Lay the cauliflower florets on a baking sheet. Drizzle with 1 tablespoon olive oil.

Grind some salt and black pepper over the vegetables. Add the cayenne and mix together.

Roast for 20-30 mins until their smell fills the kitchen and they start getting some color.

In a medium sized pot, heat about 2 tablespoons of the olive oil on medium heat.

Add the chopped spring onions and sauté for about 5 minutes stirring often, then add the garlic {p.s. make sure they don’t stick to the pot or burn}.

Next, add the roasted cauliflower to the pot. Mix well, and cook for another couple of minutes.

Now add the cup of water. You can adjust the water based on the consistency you want in the end.

Let the mixture come to a boil slightly and add the coconut milk.

Reduce heat to medium low. Stir to combine.

Simmer for 10-15 minutes, until the flavors meld together and you are happy with the way it tastes.

Grind some salt and pepper to taste. Taste again and adjust the seasoning if necessary. Just don’t go overboard.

Remove from heat and blend everything together until smooth. The soup should look silky and creamy.

Serve in bowls garnished with a drizzle of olive oil and chunks of french loaf on the side.

Note: I used a high powered blender right after the soup had cooled slightly. Blended on high for a minute and a half. You should trust your instincts and your taste buds when making soup. They won’t steer you wrong. Also I would advise, extending your roasting time to 30 -45 min if you are using frozen cauliflower florets.

I genuinely do hope you enjoy this one. Winter is bound to be shit cold this year! Plus it’s a little something something for vegans, vegetarians, meat eaters and 6 year old’s.

Until next time!

Lee. x

Dinner at our House 🙌

Hi guys,

Clean out your fridge and your pantry and feed your friends. Just make sure they bring the wine though! As promised in the previous post the recipes are down below. Print them. Save them. Do what you will. This is a 3 course meal that you can make for a dinner party or to impress mates. I just hope you give one or two of the recipes a try and let me know how you like them. Better yet tag me on instagram: @thegrubbyeater and twitter: @LeeLebotsa.

I’m not much of a fan of dinner parties, unless I have been invited and I’m not the host for the evening. Then I get to sit back and enjoy myself. Cooking a meal for people (other than family) is rather risky…You need to consider other people’s allergies and their likes and dislikes and how your fake “vegan” friend chows down Big Macs on weekends. I’m honestly just glad that everyone enjoyed themselves and their meal. Especially since they are both guys and they both love their ‘vleis’. So here goes: my vegetarian  fool-poof meal that your boyfriend wouldn’t believe you made yourself!

Smoked paprika wedges and jalapeno hummus

Author: Lee Lebotsa. Serves 4


2 large waxy potatoes

1 Tub Mediterranean Delicacies jalapeno hummus

smoked paprika

2 tbs Prince Albert extra-virgin olive oil

sea salt & black pepper


Mix all the ingredients in a bowl and bake at 200 Degrees Celsius for 30-45 minutes.

Serve warm with the tub of hummus.

I promise you you’ve never had carbs like this before.

NoteI buy the Prince Albert extra-virgin olive oil at Woolworths or Saucisse Boutique Deli. It’s local and it’s a much cheaper (high quality) olive oil on the market at about R90 for 500ml.

Lentils and Jasmine Rice

Author: Lee Lebotsa. Serves 4


1 can lentils

2 tbps tomato paste

5 spring onions, chopped

handful rosa tomatoes

2 cloves garlic, finely chopped

can of chopped tomatoes

2 tbps brown sugar

2 tbps tomato sauce

handful chilli flakes

lemon wedge

fresh basil

1 cup jasmine rice

2 cups warm water

salt & pepper


Put on the rice with the 2 cups of water and let it simmer for about 15 – 20 minutes.

For the sauce:

  • Chop up your spring onions and garlic and set aside.
  • Add 2 tablespoons of olive oil to a medium sized pan and switch on the stove.
  • Sweat the onions + garlic for a few minutes and add the rosa tomatoes.
  • Keep stirring and add your tomato paste after  about 8 minutes.
  • Add the can of tomatoes and 2 tablespoons of brown sugar {don’t worry your dish won’t taste like dessert; it’s just necessary to cut down on the acidity of the tomatoes}
  • Let the sauce reduce to about half its size – checking on it every few minutes.
  • Add the lentils and squeeze in the lemon
  • simmer for about 15 minutes and add the tomato sauce {sounds weird I know but tomato sauce has a sweetness to it that is concentrated in bottles and that you quite frankly can’t get in canned tomatoes or fresh ones}
  • Finish by adding the chopped basil and serve.

Spoon  the lentil sauce over the rice in large individual bowl.

Top with the leftover spring onions.

Vegan nana + granadilla ice cream (with Pistachio Halva)

Author: Lee Lebotsa. Serves 4 
Vegan protein • Dairy free • No added sugars • Yum



1 cup frozen bananas

store-bought granadilla pulp

3/4 cup plant milk (used rice milk in this recipe)

 serve with Mediterranean Delicacies pistachio halva


Blend the frozen nanas and dairy free milk on high for 2 minutes or until you achieve the required consistency.

Spoon the ice cream into a freezable container and mix in the granadilla pulp. Swirling the two mixtures so you can see both colors.

Freeze in the refrigerator  for 4 hours or overnight.

Soften on the counter/refrigerator for 15 minutes before serving (or better yet put the container over warm tap water, that should do the trick!)

Serve with halva for an epic taste explosion that you’ve never had before!

Note: make sure your bananas are spotty and ripe before you freeze them. That’s how you get the sweetness of the fruit. No need to add processed sugar!

Let me know in the comments below or on my social media pages if you try out any of the recipes. Or better yet what kind of vegetarian dishes do you like to eat.

Chat later.

☺ x ☺