Legions of regular drop into this seaside, this rustic little seaside shack is a landmark for simple seafood prepared by chef Stefan and served by owner Jacqui Kruger
Sourcing the freshest catch of the day from False Bay, chef cooks in an open kitchen, grilling and frying fish to flaky perfection. Keeping it simple, the ingredients are served in a skillet shared at table with no frills or fuss – or even a menu. You take it as it comes. Lunch is an earthy affair – with three dishes on offer served with a fork only on tables laid with newspaper. The fare changes daily but might offer for lunch a savoury calamari, olive and tomato risotto, followed by (heavily) battered hake, tartare sauce ‘n hand-cut chips. Hearty portions for really good value. If available, the crunchy wild Natal prawns pan-fried in the shell in peri-peri or garlic butter are especially good. Ask chef for his chilli dip on the side. Dinner is a more dress-up affair with courses, cutlery and tablecloths. Pescetorians are in for a treat with wonderful white bait, rich and creamy fish soup, grilled tuna, swordfish or kabeljou. They also host steak nights when chef does a mixed grill over the coals. Leave room for Jacqui’s sweet and rich chocolate pot, glazed at table, or classic crème brulee.
A small selection of local wines at low mark-ups and craft beer does the trick.
Quirky. Talk to Jacqui but leave it up to chef how to prepare and cook your fish.
Cheap and cheerful, a unique down-to-earth venue with oodles of charm.
Well worth a stop-over for a languid lunch when passing through on the coastal road. The venue is tiny with six or so tables to share so book well-ahead.
Eat Out critics dine anonymously and pay for their meals in full. Read our editorial policy here.
The seafood-focused menu is fresh, seasonal and changes daily. Stefan, an angler himself, uses his bi-coastal seafood connections to source the best, which he enthusiastically prepares over flames in the open kitchen. Expect starters of rich creamy seafood soup, salad or mussels; and mains along the lines of Durban hake with a lightly spiced tomato and onion salsa, tuna in a signature bourbon sauce served with Stefan’s homemade mustard, and popular wild prawns in Malaysian oil, all served in a pan to share with rice and hand-cut chips. If you can squeeze in dessert, Jacqui’s crème brûlée or chocolate pot, both bruléed at your table, are worth undoing your belt buckle for.
To avoid disappointment, book in advance and call the day before to confirm. In a time of food fads and setting over substance, it’s good to see consistent unpretentious fare endure.
A small but complete local wine list, plus beers and hard tack. Cappuccinos, espressos or good filter coffee round off the meal.
Service is brusque and business-like, but don’t mistake Stefan’s gruffness or Jacqui’s reserve for rudeness. They’re seasoned hosts and passionate about what they do, and the food will prove that. You have entered chef Stefan’s dominion where your opinion is not always welcome but your compliments are. Since you will be eating “the best prawns/fish/soup of your life” – according to him – and will invariably be bullied and told what to order anyway, just sit back, enjoy the show, be generous with your praise, and earn the hosts’ warmth and affability.
Cosy, intimate and rustic. The walls covered in guest signatures and compliments bear testimony to its history, loyal following, and beloved chocolate pot.
It’s not all seafood: they’re known for their Sunday steak nights. Vegetarian and other dietary requirements can be accommodated with advance notice. If you’re staying in the area, enquire about breakfasts, served in winter, and any take-away options.
Eat Out critics dine unannounced and pay for their own meals. Read our full editorial policy here.