Out Of Africa Restaurant & Kudu Bar

Set within the PJ Palm Sports Centre, Out of Africa is as much a destination for kids as it is for adults. The safari-themed interior calls out to thrill-seeking kids while its uncommon South African grub strikes a chord with adventurous parents. The versatile venue serves Dom Pedro (ice cream and liqueur, RM25) next to Chocolate Milkshake (RM12), making it a privy space to have a family-friendly party. Let the children knock themselves out at the jungle playground outdoors while you do the ordering. For a subtle first step into the cuisine, the Venison Pie (RM52) is perfect — flaky pastry encasing melt-in-your-mouth venison cubes in mushroom gravy. With a little encouragement, the kids might even be successfully tempted to try it. If not, there is a go-to menu for Chicken Breast Nuggets (RM16) or Boerewors Sausage (RM18), a flavour-packed South African meat sausage.
Avg price per person: RM50
Photo by Burppler Trisha Toh

Tucked in a neighbourhood sports complex with a dated and rustic interior, you’d be forgiven to think that Out of Africa would simply be your average, run-of-the-mill restaurant. Serving South African soul food with exotic but delicious-sounding creations such as the Ostrich Carpaccio and Tongue Kalahari (pan-seared ox tongue with mustard sauce), it’s the chef’s special and most-written-about Venison Pie that blew my mind here. Crispy, golden pastry casing packed with a delicious filling of medium cubes of succulent venison in delicious mushroom gravy… this is comfort food at its best. Totally unexpected melt-in-your-mouth goodness, nailing great flavour and texture. Who would have thought!
Couple this with the fact that the restaurant is child-friendly with a playground on deck, and a Kudu bar with live sports on screen for the adults, this really could be anyone’s favourite hang out spot.
#burpple

Ostrich is quite commonly used in South African cuisine and is usually cooked as a steak fillet served with traditional European or African sides.
•
The ostrich fillet here was served with a side of wilted spinach, carrots and pap, a cornmeal preparation quite like mashed potatoes. The ostrich fillet was tender, but so much so that you would not easily differentiate it from beef. The meat was cooked medium rare which is how you would want it. The texture of the meat was more tender than beef but had a gamier aroma. The dish was served with a braai sauce, a South African barbecue seasoning.
💵 RM68.00 / serving
💫 4 / 5
📍 #OutOfAfrica
#OstrichSteak #Ostrich
🍽 #SouthAfricaCuisine #SouthAfricanFood #Braai #StreetFood
📷 #GoodFood #Burpple #BurppleKL