As the name indicates, the speciality here is seafood and this restaurant, by the same group, is formulated after the original one in Kalk Bay, established in 1996. The Waterfront branch is the more contemporary, upmarket outlet. Line fish are trawled by local fishermen, brought in fresh each morning and processed by the company’s own fish processing outlet. Adhering to SASSI’s list of sustainable seafood options, the yellowtail served with a smooth beurre blanc is a popular option. Kingklip and angelfish also make regular appearances. Sushi is served upstairs and a small plates concept (think game fish crudo, crispy prawns and white fish goujons) has been introduced. The masala-dusted calamari, seafood ceviche and West Coast mussels served in a light white wine, garlic cream sauce are top starter options. The lavish seafood platter for two is pricey but a favourite for splurges and celebrations. A chalkboard with multiple options, brought to the table is filled with daily specials. These mains tend to be pretty to look at, but are not the best value – expect a small portion of line fish on a few piped potato mash rosettes with a scattering of vegetables and foams dotted around. Order extra sides if you’re ravenous. If you’d prefer steak, there are options but vegetarians aren’t well catered for. Desserts, like the panna cotta served in a berry soup and the crème brûlée, are hit and miss.
There’s a good local wine list that’s relatively well priced too.
Usually very good, with a warm welcome, attentive welcome.
Located right at the harbour with pretty views of the boats and water, the outdoor and upstairs seating are prime spots in warm weather. A fresh palette of white, black and white stripes and a hint of rich navy set the tone for seaside opulence. Evenings see the restaurant packed, with all-day shoppers, travellers and locals. It’s best to book, especially during the peak season.
The best views are had upstairs or out on the deck – specify when you book to avoid disappointment.
Eat Out critics dine unannounced and pay for their meals in full. Read our editorial policy here.