Humorous or witty conversation
This unique high-end bar themed restaurant, founded by Rikus de Beer from the Hennie’s Restaurant Group, is based on the philosophy of cultivating shared joyous experiences between people. A space that would encourage meaningful and memorable conversations whilst being complimented by a tasteful and sophisticated culinary dining experience. The first one opened its doors in Pretoria, Silverlakes in 2024. Keep a lookout for more stores to come near you as the Franchise grows.
"I am in the business of escapism. Whether it is in the form of content, on stage or at a special place of interest like nature, a restaurant or pub. I have a passion for providing people with the opportunity to escape from the stress and pressures of life. I believe there is something special about physically sharing a conversation or idea with others at a special place. Every place or venue has an energy and vibe that vibrates within its walls. It has a soul and personality of its own. There is something magical about connecting with someone at a special place, intimately reminiscing about the old days, learning from our mistakes, and creating new memories and stories for the future. That’s what life is all about. Being present and celebrating the NOW and sharing the experience. That is what Badinage is all about. Cheers!"
Rikus de Beer
London inspired brown-bar theme restaurant brought to life with a show-stopping 14-meter bar, full wood finishes and leather elements creates for a relaxed, yet high-end feel to dining. The hand-picked playlist breathes a sense of timelessness into Badinage with its old-school music choices. Celebratory faces gleaming from the picture frames connects to the joyous and fun-felt atmosphere. A pizza oven also adds to the coziness and intimacy, especially on colder days. A lively outside area allows for enjoying of warmer days or a cigar with one of our premium cocktails or spirits. Badinage sets a tone that can be enjoyed by those seeking a romantic, celebratory, and/or business-related atmosphere.
A refined, well thought out menu, offering only 10 distinctive Badinage dish categories. Each category represents one or two uniquely inspired SA dishes with clever and flavourful influences from other regions. The Chef's Speciality Board, visible in the restaurant, contains speciality dishes crafted by our chef, which enhances the menu with even more delectable options. For those coming to Badinage to enjoy a refresher, small yet palatable bar snacks are also on offer.
Appealing and innovative cocktails mixed by our experienced mixologists compliments any occasion and a refined, yet vast selection of spirits, wines and bubbles caters for all pallets.
Sunday Set Menu
Every Sunday at Badinage, we invite you to partake in a unique culinary journey as we present a carefully curated set selection of our finest Badinage dishes, artfully arranged to create a feast for the senses.
Tastings
Keep a look out on our website and social media pages for some amazing wine, whiskey, gin and brandy tastings by the makers of these incredibly crafted products.
Badinage Toast
Based on the premise of sharing humorous and witty conversations, Badinage encourage patrons to come up on its wooden podium to say a personalised toast over the old-school microphone or to simply read the Badinage Toast, written by founder Rikus de Beer, saluting those that are significant to us.
To those who made us cry -
whether from a broken heart or laughter;
To those who made us believe
in happily ever after.
To those who stood by us -
both in defeat and in glory;
To those who wrote a chapter
in the book of our life story...
Cheers!
Chef Monaheng has always had a passion for food. After graduating from Steyn’s Culinary School, he quickly made a name for himself at Black Bamboo Restaurant in Pretoria. Over six years, he played an integral part in the restaurant gaining critical acclaim and accolades, rising to the role of executive sous chef for the esteemed restaurant. Eager to forge his own path forward, he gained plaudits as Executive Chef at 57 Waterberg. Monaheng’s dishes are rooted in technique but stripped back to their essential elements. Inspired by his travels, reading and work experience, his cooking showcases the versatility of South African Produce.