From its launch as a single store in Ballito, Kwa-Zulu Natal circa 19 years ago, the brand has seen rapid growth over the past half-decade, now totaling 35 stores nationally, and 7 stores internationally in Zambia, Zimbabwe, Botswana, and Eswatini.
With several sites currently being evaluated, the Mozambik brand is set to continue on its upward trajectory.
Inspired by the Afro-Porto fusion cuisine of Mozambique, the brand’s organic evolution has led to its current positioning; the taste of escape. It is a multi-sensory brand that is built around customer experience. In other words, dining at a Mozambik store delivers high quality and tasty cuisine with an exceptional atmosphere and high service levels. Visiting Mozambik is like a mini holiday, a break, a taste of escape.
Mozambik is not a rubber-stamp brand either. While each store is highly recognizable and true to brand, all are infused with localized idiosyncrasies.
Chef Brett Michielin has, over time, developed a range of bastings, sauces and rubbing spices that has become Mozambik’s trademark. The menu is inspired by Afro-Porto cuisine with a rich tapestry of flavour the common denominator across an eclectically styled offering.
From traditional fare such as prawns through to Mozambik’s famous chicken, the menu offers a wide variety of taste experiences.
From its launch as a single store in Ballito, Kwa-Zulu Natal circa 19 years ago, the brand has seen rapid growth over the past half-decade, now totaling 35 stores nationally, and 7 stores internationally in Zambia, Zimbabwe, Botswana, and Eswatini.
With several sites currently being evaluated, the Mozambik brand is set to continue on its upward trajectory.
Inspired by the Afro-Porto fusion cuisine of Mozambique, the brand’s organic evolution has led to its current positioning; the taste of escape. It is a multi-sensory brand that is built around customer experience. In other words, dining at a Mozambik store delivers high quality and tasty cuisine with an exceptional atmosphere and high service levels. Visiting Mozambik is like a mini holiday, a break, a taste of escape.
Mozambik is not a rubber-stamp brand either. While each store is highly recognizable and true to brand, all are infused with localized idiosyncrasies.
Chef Brett Michielin has, over time, developed a range of bastings, sauces and rubbing spices that has become Mozambik’s trademark. The menu is inspired by Afro-Porto cuisine with a rich tapestry of flavour the common denominator across an eclectically styled offering.
From traditional fare such as prawns through to Mozambik’s famous chicken, the menu offers a wide variety of taste experiences.
Monday to Sunday:
10:00 to 22:00
