The menu at Cheyne Morrisby’s popular Hout Bay restaurant is Asian fusion with a selection of innovative and original dishes packed with umami flavours. The menu is divided into 4 sections, namely: sea, land earth and happy endings. The idea is to pick a few dishes from all areas of the menu and share these tapas-style. Soft shell crab, firecracker prawns and yellowtail ceviche are delicious dishes in the ‘sea’ section along with very trendy tuna and salmon poke bowls.
Meat eaters will be delighted with the array of dishes, from gochujang-spiced grilled lamb cutlets to crispy pork and quails egg san choy bau, as well as beef sliders and grilled chicken yakatori. Each is beautifully spiced and garnished with Asian ingredients.
The Earth part of the menu features vegetarian dishes such as flame-grilled edamame beans; spinach and pak choi ohitashi; aubergine tempura; and hot and sour coconut cream risotto. The deep-fried milk with red pepper caramel and ponzu gel is as much a textural and flavour delight as an intellectual mystery.
Finish off your meal with a double thick peanut butter shake with toasted peanuts or a yuzu cream catalana, with candied orange and black sesame snap.
The wine list has been carefully curated to include a selection of high quality wines across the price spectrum. Booking is advisable over the weekend.
The waiters are top notch and can explain all the intricacies of the menu.
The interior is dark so it’s better at night when it’s cosy.
Lucky Bao, another of Cheyne’s restaurants, is right next door and a good option if you felt like a slightly more casual meal.
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Chef-proprietor Cheyne Morrisby has a knack for creative combinations and beautiful plating. The menu here is divided into four self-explanatory sections, namely sea, land, earth and the amusingly-titled happy endings. The dishes are all starter-sized with the intention of sharing. There’s a strong Asian influence, so you’ll see plenty of exotic-sounding dishes such as firecracker crayfish with beetroot kimchi, or baby back ribs in a sticky mandarin caramel with crispy shallots. There are also interesting internationally-inspired interpretations using Asian cooking applications, such as the teriyaki pulled lamb pie with Greek yoghurt and aubergine tempura.
It’s best to order something from all sections of the menu to get a broad taste of what’s on offer before honing in on your favourites for follow-up visits. For dessert, the double-thick peanut butter shake with miso butterscotch and chocolate soil should be compulsory.
A good selection of local wines at fair prices, as well as a short list of interesting cocktails.
Waiters are enthusiastic and efficient.
This is a great venue at nighttime or for winter dining, as it’s intimate and softly lit; decorated in jewel tones with plush seating. Popular with the locals, it’s advisable to book if you want to avoid disappointment. Opt for an outdoor table in summer.
Chef Cheyne also owns Lucky Bao, right next door.
Eat Out reviewers dine anonymously and pay for their meals in full. Click here to read our editorial policy.