Spit braai Cape Town catering costs between R140 and R205 per person, and Spitbraais publishes every rate on the site rather than hiding it behind a quote form. We bring the spit, the fire and the chef to your venue anywhere from the Atlantic Seaboard to the Winelands, cook a whole lamb at 400 g a head, serve it, and clear everything away.
What a spit braai Cape Town booking costs
Four menus, one price per head each, no per-item add-ons to work out afterwards. The meat-only tier is collection or drop-off; the other three include an on-site chef for the full cook.
Meat-Only Spit
Collection or drop-off. The lamb, spitted and basted, ready for your own fire.
- Whole lamb on the spit, 400 g per person
- Basting sauce and rub included
- Collection from our Durbanville base, or delivered
- No staff, no setup - you run the fire
The Classic
Our standard on-site spit braai: chef, fire, lamb and two salads.
- Whole lamb on the spit, 400 g per person
- On-site chef for the full cook
- Two fresh salads of your choice
- Spit-roast potatoes and fresh rolls
- All serving equipment, cleared away after
The Full Spread
Three salads, a hot side and dessert on top of the spit.
- Whole lamb on the spit, 400 g per person
- On-site chef for the full cook
- Three fresh salads of your choice
- Potato bake and spit-roast vegetables
- Malva pudding with custard
- All serving equipment, cleared away after
The Feast
Lamb and chicken together, four salads and dessert. Our biggest menu.
- Whole lamb on the spit, 400 g per person
- Spit-roast chicken alongside
- On-site chef for the full cook
- Four fresh salads of your choice
- Potato bake, roast vegetables and garlic loaves
- Malva pudding with custard
- All serving equipment, cleared away after
See the full pricing breakdown, including what changes the per-head rate and how the tiers compare to doing it yourself.
Our spit braai menus
Every menu is built on a whole lamb turning over coals at 400 g per person — the portion a working caterer uses, not a guess. What changes between tiers is the number of salads, the hot sides and whether dessert is included.
All four menus
The full comparison, tier by tier, with what is on each one.
Halaal-friendly spit braai
Halaal meat from a halaal butcher, prepared on dedicated equipment. R20 a head on top of any menu.
Spit braai hire
Just the equipment, if you would rather run the fire yourself.
Spit braai catering for weddings, corporates and year-end functions
The same lamb and the same per-head pricing, set up for the occasion. Year-end bookings from September onward fill first — October and November are the busiest two months of the Cape Town spit braai year.
Wedding spit braai
Relaxed, generous catering that suits a Winelands or farm venue.
Corporate spit braai
Invoiced, on time, and set up around your working day.
Year-end functions
The October-to-December run, booked early.
Booking a year-end function? October and November are the two busiest months of the Cape Town spit braai year. Dates in the second half of November generally go by late September.
Areas we cover
We travel across the metro and out into the Winelands. Six service regions, each with its own page and its own travel notes:
Spit Braai Northern Suburbs
Durbanville, Bellville, Brackenfell, Kraaifontein, Kuils River, Parow, Goodwood and Edgemead.
Spit Braai Southern Suburbs
Rondebosch, Newlands, Claremont, Kenilworth, Wynberg, Constantia and Tokai.
Spit Braai Helderberg
Somerset West, Strand, Gordons Bay and Firgrove.
Spit Braai Cape Winelands
Stellenbosch, Paarl, Franschhoek, Wellington and Klapmuts.
Spit Braai Atlantic Seaboard
the City Bowl, Green Point, Sea Point, Camps Bay, Clifton and Hout Bay.
Spit Braai West Coast
Table View, Blouberg, Parklands, Milnerton, Melkbosstrand and Century City.
Get a quote
Tell us the date, the area and how many people. We price per head, minimum 25 guests, and come back with a written quote.