Shebeen - Morrison Street

If you’d like to reserve larger tables for group bookings, please contact the restaurant directly to discuss your requirements.

Scotland might be up at the north of the United Kingdom, but in the capital, they have a restaurant that has its heart very much on the southern side of the globe. Shebeen on Morrison Street is another close-to-Haymarket location that brings the flavours of the highveld to Edinburgh, with a menu packed with South African specialities, from steaks and sausages to their wine list. We’d recommend their fanagalo, named after the hybrid cant of miners, which takes in all the languages of the nation, and includes frikadelle meatballs, spare ribs, homemade boerewors, grilled pork belly and beef sosaties. It’s a bucket of meat – a literal bucket – and more besides. Head on down towards Haymarket and Shebeen’s West End spot for a braai to remember – but remember to book as busy times are likely.

Shebeen is known Edinburgh over for fashioning the finest, premium aged steak-based meal on their traditional South African BBQ grill – the braai, and the same goes for this second (from a total of three) location close to Haymarket along Morrison Street. There’s another Shebeen on Dalry Road, but here you’re slap bang in the West End between the station and Edinburgh city centre and the sights of the Old Town, making this a busy place for South African beers and wines from one of the great growing regions of the new world and South African barbecue fare for lunch and dinner.

If you’re up for sharing what Shebeen Morrison Street describes as a bucket of meat, go for the fanagalo, a mixed grill platter heaped with traditional South African meatballs (frikadelle), barbecued spare ribs, homemade boerewors sausage, grilled pork belly and grilled skewers of beef or pork sosaties. Here near Haymarket, a recommended Shebeen favourite for seafood lovers are the wild caught prawns (try saying that in with a Saffa accent!) cooked with white wine, chilli and garlic. But if you really want to go the whole hog, so to speak, do what so many Edinburgh diners have done and opt for a Shebeen steak, perfect as a warm up to a West End show. Aged for 35 days and rubbed with a secret spice mix, you can choose from lion- or cheetah-sized rump, sirloin on the bone, ribeye with rimmings, T-bone or fillet steaks with either Monkey Gland (no kidding) sauce or Chakalaka relish.