South African Cuisine for Dinner, Lunch, or Brunch at Madiba Restaurant (Up to 52% Off)

Fort Greene

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$40 50% $20
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In a Nutshell

South African eatery ladles oxtail stew alongside ostrich carpaccio and imported seafood plates as ears bathe in authentic music

The Fine Print

Expires 90 days after purchase. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per table. Valid only for option purchased. Reservation required. Dine-in only. Not valid for happy hour specials. Must purchase 1 food item. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Partaking in another country's cuisine, like riding a centaur to work, imbues an otherwise normal routine with excitement. Spice up your sustenance rituals with this Groupon.

Choose Between Two Options

  • $20 for $40 worth of food during dinner
  • $12 for $25 worth of food during brunch or lunch

The dinner menu begins with appetizers such as farm-raised ostrich carpaccio with shaved farm cheese and mache ($15), followed by entrees including the curried ground-beef bake topped with almonds and egg custard ($16) and curries with lamb ($20), vegetables ($16), or organic chicken ($18).

Brunch and lunch options include savory sweet-potato quiche with a side of organic field greens ($8) and seared salmon marinated in rooibos tea and plated with pearl couscous and wild greens ($12).

Madiba Restaurant

Beyond Madiba Restaurant's metal-plated storefront, South African music dances through the air, and hanging masks beam down on an eclectic assortment of chairs and tables. Designed by South African native Mark Henegan and his wife Jenny, the dining room evokes the lively, communal ambiance of a South African shebeen—an informal dining hall where locals gather to eat, drink, and socialize. A chandelier of vintage coke bottles illuminates the mismatched assortment of tabletops, plates, mason jars of water, and bottles of house wine.

In the kitchen, Henegan and his kitchen staff whip up authentic platters assembled with imported and local ingredients that garnered praise from Time Out New York and Gourmet magazine. As slow-cooked oxtail stew simmers in a cast-iron pot, cooks baste meats in the apricot, red wine, tomato, and raisin medley that makes up their signature sauce. Chefs whip up a range of seafood entrees and curries, using fish imported directly from South Africa after granting sets of wishes to three local fishermen.

The restaurant hosts a variety of live events throughout the week, from local South African bands to DJ dance parties. Madiba divvies up a percentage of its profits to benefit several community-outreach programs, aiding people locally and internationally with funds for education, urban farming and renewal, and equal rights.

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