Kudu Restaurant London Review: A Taste of South African Braai

November 10, 2025

Kudu restaurant in London is one of the most intriguing and quietly luxurious dining destinations. Born from the partnership of South African chef Patrick Williams and Amy Corbin (daughter of restaurateur royalty Chris Corbin), Kudu opened in 2018 and has since helped redefine what a food-lovers’ hotspot is. Rooted in South African culinary tradition, but refined through a contemporary London lens, the restaurant is part of the wider Kudu Collective, which also includes Kudu Grill, Smokey Kudu cocktail bar, and the art-filled private dining space Curious Kudu.

Kudu’s interiors feel like a transportive experience. The open kitchen adds an element of drama, with the flames of the braai—South Africa’s signature grill—providing heat and spectacle. Interiors are rich and intentional. The design, by Fabled Studio, integrates pink plastered walls (inspired by Cape Town sunsets), red marble travertine tables (echoing Karoo terrain), and rope ceilings referencing coastal structures. Artistic touches celebrate African heritage without tipping into clichés.

The service is warm, informed, and unfussy. There’s a quiet confidence about the whole experience here—Kudu isn’t trying to shout about what it does. It just does it exceptionally well. What makes Kudu special isn’t just its food or its interiors—it’s the sense that every element, from the cocktails to the playlists, has been curated with care and purpose.

Kudu Restaurant London Menu

The real magic is, of course, in the food.

The menu is ingredient-led, bold in flavour, and deeply personal to Williams’ heritage. Start with the signature Kudu Bread. Warm and fluffy, they are perfect for tearing and dipping into butters like the Cape Malay spiced version with curried pickled shallots, or the shrimp butter topped with almonds. Small plates surprise the palate: the confit leek tartlet with pecorino and marjoram is delicate and creamy. At the same time, the oysters come in a tomato dashi with wakame — an umami hit that lingers on the palate. For something indulgent, the smoked prawn cruller with miso and pickled cucumber hits all the right notes. It is crispy, soft, tangy and rich.

From the braai, mains arrive with that irresistible lick of flame. The lamb Barnsley chop is served with tomato vierge and courgettes, charred just enough to enhance the meat’s natural richness. The Cape Malay monkfish potjie is another highlight. This stew of pickled fennel and sea beets arrives bubbling in a cast-iron pot. Sharing dishes like the dry-aged T-bone steak (1kg, no less) or whole black bream with butter rotis and mixed salad turns dinner into a feast. Sides are just as considered. Taste fingerling potatoes fried in beef fat and African carrots with ras el hanout and goat’s curd. The baby spinach salad lifted with yuzu and truffle is another highlight.

Desserts lean playful but composed. The Durban pineapple is designed for three or more. It is a showstopper: cardamom brûlée, spiced pineapple, Kudu Kit Kat, coconut soft serve and brandy canelé all on one plate. For something simpler but no less satisfying, the chocolate malva pudding with crème fraîche ice cream brings a nostalgic South African touch to the end of your meal.