About Shebeen - Morrison St
About the restaurant
If you’d like to reserve larger tables for group bookings, please contact the restaurant directly to discuss your requirements.
If you’re a Saffacionado, you need to get on down to Morrison Street, where you can get your fill at Shebeen. They fire up the traditional braai to bring you steaks seared just right, as well as plenty of boerewors and other highlights from the Highveld. They give the South African treatment to locally-sourced ingredients with aplomb, and the crowds that come from all over Edinburgh to taste their wares. Try the Bunny chow, a South African fast food made by filling a hollowed-out bread loaf with a delicious Durban-style curry, and is guaranteed to give native South Africans a nostalgic taste of home. Steak heads will also be pleasantly surprised as Shebeen serves up some of the best steaks in Edinburgh, so head on over to Morrison Street – just around the corner from Haymarket station – and Shebeen.
Thinking about making a Shebeen - Morrison St booking?
Shebeen is famous for flipping only the finest, premium aged steaks over to the grill, and the same rule applies at the Haymarket branch up on Morrison Street, with masses of the meat-eating men and women of Edinburgh flocking to the restaurant’s colourful premises. There are plenty of hard-to-find but easy-to-drink South African beers and wines on offer (choose a classic, solid red if you’re planning on heading steakwards), and take a look at what the braai (the South African barbecue) can offer up for lunch or dinner or both.
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. 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.