James Diack is known for fresh, seasonal, fun flavours, which are put together at Coobs in a clever way to tantalise the palate. The plates have a great combination of flavour, colour and texture, which work well together but are at the same time artistic and unique to the chef’s own style.
The menu changes regularly depending on the produce available, and portion sizes are generous, allowing for patrons to share and get a taste of many different dishes. The menu has a bistro influence, with classical cooking methods clearly visible throughout.
A highlight to start is the braised pork-shoulder arancini, with pork-and-lentil ragu, baba ganoush and pomegranate. The flavour of the arancini may change depending on the week, but this dish is always decadent, delicious, heart warming and filling – big enough for two to share. The Scotch egg is also a fabulous twist on a classic, with a soft centre and perfectly seasoned duck, saffron purée and edamame bean purée.
The restaurant is known for its confit of Brightside (from the Diack family farm) pork belly served with slow-braised pork shoulder and truffled potato bake – and for good reason. The dish is simply scrumptious, served with crackling for texture and a hearty, sticky jus. The confit duck leg and duck pie are just as good, and should not be missed. There is also a selection of home-made pastas with creative combinations of sauces as well as traditional compositions available to suit all diners.
The pastry chef has put together a selection of sweets as pretty as a picture, so be sure to sample what’s on offer. The passion fruit and pomegranate mille-feuille with caramelised white chocolate ice cream is something to behold. The menu changes regularly, so be bold and experiment with what’s available.
Coobs has a fair, reasonably priced wine list. The staff members are knowledgeable and keen to assist with beverage selections, so ask for help if you need it. There are non-alcoholic beverages and cocktails available, too.
Guests receive fabulous attention to detail from the staff. Waitrons are quick and quirky, and are educated about the regularly updated menu as well as the produce on offer. It’s easy to book a table at Coobs, which makes the overall experience pleasant from the start.
The street-side café offers a lovely, Euro-centric feel with a vibrant energy. The shop fitting has been done in a clean, warm way, with lots of wood and natural materials. The atmosphere is well geared towards a casual luncheon or a slightly more formal dinner occasion.
Coobs has fabulous menu of lunch specials, with wonderful home-style meals at great price points. All the meals are freshly prepared using seasonal ingredients.
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Coobs prides itself in finding good-quality ingredients that brings the best flavours and textures in food. Most of the produce comes from the Diack family farm – Brightside. In-season organic vegetables, free-range chicken, ducks and eggs are some of the ingredients that Coobs does not compromise on when cooking; hence the Coobs menu changes quite often.
The menu is limited, yet everything on it is worth trying. A dish to note, if available, is the Brightside whey-fed pork belly, Asian veg, crispy calamari, kimchi and miso broth. This dish is beautifully presented and the textures and flavours do not disappoint. The tender and juicy pork belly pairs well with the slight spicy and pickle kimchi, crispy Asian vegetables and miso. Then, finally, it's topped with thin strips of calamari to complete it.
The mains hosts creative dishes, such as roasted cauliflower and blue cheese lasagne served with cauliflower crisps and parmesan raisin muesli. The Korean-style BBQ chicken served with udon noodles, poached egg and kale salad with chilli lime sauce is also noticeable on the menu.
A very moreish dish to try is the lamb burger. A stack of meaty patty cooked to perfection, juicy not dry; grilled halloumi that melts in the mouth and a homemade tomato relish that complete the burst of flavour and gives the dish a clean fresh note.
Save space for dessert: try the millionaires shortbread served with salted butterscotch sauce, vanilla brandy snaps, and a smoked caramel and vanilla bean ice cream. This dessert is art on a plate. A touch of richness and decadence, just the correct amount is what one can expect with the dessert. The sweet, salty and gooey millionaires shortbread goes really well with the smooth butterscotch sauce and contrasts beautifully with the chewy lightly smoked macaroon and the creamy vanilla bean ice cream. The perfectly baked brandy snaps adds a good texture dimension. Another dessert to note is the lemon curd crème brûlée served with koeksister ice cream, orange soil, citrus segments and white chocolate snow.
The food can be summed up as trendy, tasty and innovative.
The drinks menu includes white wines, red wines, rosés and some craft beers and ciders.
Friendly, well-informed and relaxed service. Guests are well taken care of.
The interior has a modern twist blonde wood, splashes of crisp green and bright eclectic art on the walls. The décor matches the menu and style of cooking in the restaurant.
On a cold winter’s night, blankets are provided for guests to be warm and snuggly.
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