If you’re looking for trendy, tasty and innovative food, Coobs is the place, says Eat Out critic Thulisa Martins.
Coobs prides itself in finding good quality ingredients that bring out the best flavours and textures in dishes. Most of the produce comes from the Diack family farm, Brightside. In-season organic vegetables, free-range chicken, ducks and eggs are a priority, hence the menu is small and changes quite often.
While the offering might seem limited, everything on it is worth trying. Keep an eye out for the Brightside whey-fed pork belly with Asian veg, crispy calamari, kimchi and miso broth. This dish is beautifully presented, with the tender, juicy pork belly pairing well with the slightly spicy kimchi and crispy veg. The thin strips of calamari complete the picture.
Other creative dishes include the likes of roasted cauliflower and blue cheese lasagne served with cauliflower crisps and parmesan raisin muesli, and Korean-style barbecue chicken with udon noodles, poached egg, kale salad and chilli-lime sauce. The lamb burger is very moreish, featuring a juicy, meaty patty cooked to perfection, grilled halloumi and a homemade tomato relish that bursts with flavour and gives the dish a clean fresh note.
Save space for dessert: Try the artful millionaires shortbread served with salted-butterscotch sauce, vanilla brandy snaps, a lightly smoked macaron, and smoked caramel-and-vanilla-bean ice cream. Another dessert of note is the lemon-curd crème brûlée with koeksister ice cream, orange soil, citrus segments and white chocolate snow.
There’s something for everybody, from white and red wines to craft beers and ciders.
Coobs staff are friendly, well informed and relaxed. Guests are well taken care of.
The interior has modern blonde wood, splashes of crisp green and bright eclectic art on the walls. The décor reflects the same philosophy as the food, innovative and fresh.
On a cold winter’s night, blankets are provided for guests to be warm and snuggly.
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Eat Out critics dine anonymously and pay for their meals in full. Read our editorial policy here.