FIND A STORE
FIND A STORE

brand new pies

with a chef’s signature touch

brisket pie

R4000

Tender brisket with tomatoes, vegetables and onion in a sweet and smoky chipotle gravy.

by Chef Trey

@chef_treylac

by Chef Trey

@chef_treylac
Who or what inspired this dish?

The idea of time and patience have shaped my journey from the beginning. Growing up, the most memorable meals were never the most luxurious. They were the ones made with care, from the simplest ingredients.

Unplanned gatherings. Shared plates. Meals that brought people together without a reason. The quiet comfort of food that feels like home, not decorated, not performed, just real.
Brisket begins tough. Given time, patience, and respect, it becomes deeply tender and deeply comforting. That transformation is the metaphor. This pie carries something slow-made and full of care into a form that feels familiar, accessible, warm, and grounded.
Comfort is food that slows you down, grounds you, and connects you to something real. This pie is more than a single memory, it is a philosophy made edible, with patience as the main ingredient.

NTOMB’EMHLOPHE
PIE

R4400

Rich beef bolognese with vegetables, garlic and rosemary in a savoury tomato gravy.

by Chef Mpruedie

@mpruedie

by Chef Mpruedie

@mpruedie
Who or what inspired this dish?
My grandmother’s macaroni was one of the first dishes she taught me to cook. Back then, pasta was not an everyday staple. It was a luxury, the kind of thing the monthly groceries did not always reach.
Month-end. The months when macaroni did not make the basket. At my grandmother’s side, I learned to cook it fast and learned the quiet truth that a small luxury, shared, goes a long way.
What was once a treat became attainable. Quick, filling, and full of flavour. Comfort that does not ask you to wait, or to have plenty. Everyday luxury.
I fill it with cheese to lift it, but the point is access, a dish that speaks to everybody. The secret is in the crunch of the pastry, the cheese pull, and the spiced mince. Comfort made accessible, because good food should belong to everyone.

Smoortjie Pie

R3400

A hearty filling of polony, viennas, mixed peppers and chilli in a mildly spicy masala gravy.

By Chefs Tietie & Nanna

@tietie_and_nanna786

By Chefs Tietie & Nanna

@tietie_and_nanna786
Who or what inspired this dish?
It came from the shared life of working people, the early train, the production-line lunch break, the long stretch to month-end. The ‘pennypolony’ was cheap and honest, made to stretch a pocket, fill a belly, and be passed around.
Month-end, when money was tight, but the table was full of people. A messy, unglamorous meal, eaten shoulder to shoulder with colleagues, the kind that turned a hard week into a sense of family.
Comfort was never only in the food. It was in not having to eat alone. A ‘pennypolony’ brought warmth when everything else felt heavy, a small, honest reminder that we’re in this together.
Twenty-five years of early mornings, hard work, and sacrifice, folded into one filling. It has travelled beyond the production line, the train rides, and the lean months, finding its way back to the kitchen again and again. Comfort as endurance. Comfort as belonging.

payday pie

R5400

Tender beef shin with butter beans and vegetables in a rich gravy infused with rosemary and thyme.

by Chef Neo

@dinewithneo

by Chef Neo

@dinewithneo
Who or what inspired this dish?
My mother. The pie represents a hearty home-cooked feast that my mother made when she felt generous. A hearty home-cooked feast that you could smell before you tasted it. The ultimate payday reward.
Payday – The softness of those days, when there was enough. Enough food, enough laughter, enough time to sit a little longer at the table. No one rushed. They just ate and stayed.
It embodies the feeling that “we’re okay.” It meant that there was enough. I wanted to hold on to that feeling, to take the richness, the tenderness, the deep flavour of those days, and wrap it into something made to hold, pass around, and enjoy anywhere.
For me, this pie will always be a reminder that things were going to be okay. This pie is not a reinvention; it’s a deep, tender feeling passed forward.

chotlho pie

R4400

Tender beef, potatoes, spinach and onion, in a rich savoury gravy.

by The Funny Chef​

@the_funnychef

by The Funny Chef​

@the_funnychef
Who or what inspired this dish?

My earliest memories are of my grandmother and the rural gatherings and ceremonies of childhood. Ting always on hand, Chotlho always her favourite. Food was a love language.

Home meant the rural areas. Chotlho at the ceremonies. My grandmother, waiting there. Often, it was the only time I and my siblings could gather around her dish. Home in a single bite.

Chotlho is filling, generous, and rooted in family and home. A kind of comfort that carries you back, again and again, to the people you only ever saw there.

I wanted to honour the original, while giving it a new lift. Traditionally, it is made simply with water, oil, and salt; no aromatics, no herbs. A teriyaki note brings depth, balanced by creamy mash and greens. Heritage elevated, not replaced.