About
Tiny 16-seat tasting menu spot above Galjoen where chef Adél Hughes takes the ocean seriously. Every course — Cape Point octopus, braaied lamb, venison with mussels — feels like it's telling you something about the Cape. The kind of place you book weeks ahead for and then can't stop thinking about.
What to order
The full surprise tasting menu — it's the only option and it's exactly right. Everything from Cape Point octopus with fermented tomato flatbread to venison with mussels and sea lettuce dust.
🍽️Restaurant
5 members have been here
