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A restaurant is judged by the abilities of both its chef and management. Where these positions are held by the same person, the restaurant is very special. Such is Barry’s Beef and Barrel.

Owner and chef Robert Moreland has experience as a chef in some of the Western Cape’s finest hotels including the Mt Nelson, La Vita, Tulbach Hotel and Mariner’s Warf. He established Barry’s Beef and Barrel in Malmesbury in 1996 ...and hasn’t looked back.

It’s a husband and wife team.  Hesleen has been at his side since 1989 and they personally grill/fry/prepare your food while assisted by other kitchen staff -  and that is why after 14 years they are still considered to have the finest seafood and steaks in the Swartland. (The extensive menu also includes pizzas, ribs and burgers.) Click here to see the menu...

Robert attributes their success to a “driebeen” policy –

Honesty – you will get the steak or vintage offered on the menu ... and nothing less.

Quality – a chef’s reputation is at stake. Let's never forget that you came to eat.

Service – the calibre of service you would expect in a restaurant where the owners are invariably present and on duty.

The Beef and Barrel is also fully licensed - a tastefully furnished bar is at your disposal and that of your guests.