Venues

Oep ve Koep

Oep ve Koep
Write a Review
  • Location 022 752 2105 / 033
  • Phone Number St. Augustine Road, Paternoster, West Coast
  • email oepvekoep@gmail.com
  • Website URL www.facebook.com/oepvekoep
  • Opening Hours

    Breakfast: Thursday to Sunday 9am to 10.45am (Wednesday to Saturday) 9am to 10.30am (Sundays)

    Lunch: Wednesday to Sunday. Bookings to be made 24 hours in advance. 12.30pm to 2.30pm (Wednesday to Saturday) 12noon (Sundays)

    Dinner: Friday and Saturday (for groups of 8 or more) 6pm till close (booking is essential)

Is this your venue?

Claim it now!

Please or signup in order for you to claim this venue.

Cost
R295 fo five-course tasting menu; R350 for seven-course tasting menu
Ambience
Comfy & casual
Food
Bistro fare, Modern, Seafood, South African
Payment
Mastercard, Visa
500

Critic's review

Pieter du Toit

Food
In his book: Strandveld food – a West Coast Odyssey, Kobus van der Merwe – the 2015 EO Nederburg Rising star, writes as follows of his West coast playground: “It is an incredibly inspirational corner of the world to live and work in …” It shows on his plates. Kobus does not serve burgers and pasta. For lunch, a small number of people are welcomed in his “shop”. Bookings are essential. Viewed from the outside, you may have no idea of one of SA’s biggest culinary gems hiding inside. This is NOT your ordinary dining experience. On arrival, two different butters, breadsticks and deep-fried kelp (klipslaai) are served. If you’re lucky, the bokkom-flavoured butter will feature during your visit. First course brings a warm oyster served with a tiny soutslaai leaves and a single gooseberry, presented on pebbles from the coast. The vegetarian alternative to this dish offers slivers of quince in a nettle broth, served with soutslaai and dune celery. From there, this four course-meal takes you to the dunes of the West Coast and the Sandveld plains. The focus falls firmly on the local ingredients that centuries of fishermen and farmers in this often drought-stricken area have relied on. To follow: soft, matured ostrich carpaccio cubes served on dried snoek 'kuite' (the eggs, or also known as Cape Caviar), with pea shoots to round off the flavours. A dish that melts in the mouth and leaves you dreaming of more. Next up, a perfect triangle of angelfish, served atop a bed of tiny smoked tomatoes and herenbone, held together by a dash of crème fraîche. The unique meal is then round off by pears poached in a homebrewed fynbos vermouth and homemade pine needle buchu ice cream. All one can say is, kudos to Kobus.

Drinks
The tiny but well researched wine list offers some great local wines. Try the Kookfontein Sauvignon Blanc from Lambertsbay, or look out for Fryer's Cove from Doringbaai and wines from Darling.

Service
On arrival, Kobus is right there with his staff. He explains every dish to each table. The staff serve quietly, with a type of West Coast shyness that is not unwelcome when you compare it to the sometimes overbearing and overfriendly service found elsewhere.

Ambience
As set in the shop’s tiny garden and in the attic, do not expect your typical formal or overly stylish restaurant interior. The décor is, in homage to the honest and forage-like nature of the food, an exercise in proper West Coast authenticity.

And…
Be sure to buy Kobus’ book, Strandveldfood. It offers far more than recipes – you’ll get insights into a unique and honest way of life.

(September 2015)

  • Ambience
  • Service
  • Food
  • Anelde Greeff

    Food

    Who would have thought that the pretty, sleepy seaside town of Paternoster would become home to a master forager and world-class cooking? The crops and creations of chef Kobus van der Merwe, the 2014 winner of the Nederburg Rising Star Award, have garnered him a worthy following. His food strikes the perfect balance between imaginative and delicious fare, and the fact that it shouts West Coast is reassuringly commendable.

    The menu changes every day, but meals always start with some sort of snack – perhaps chapatti flavoured with something foraged that morning, and served with yoghurt and atchar, or freshly baked plaasbrood with gorgeous butter, snoek pâté and the most incredibly plump preserved green fig. Said green fig is the handiwork of auntie Sophie from Dwarskersbos, who has been producing jams for the Oep ve Koep shop for the past twenty years.

    Starters highlight the abundance of the region’s seafood – for example, West Coast oysters with Cape gooseberry and basil; yellowtail pickle with ice plant, grapefruit and fennel; or carrot and dune celery bobotie.

    On the mains side of things, you’ll find a seafood and meat option, like delectable Saldanha Bay mussel umqa (pap) with shoreline greens, or Springbok and kapokbos (wild rosemary) with purée of heerenbone, klipmossel (limpet) and dune spinach.

    An icy chenin blanc zabaglione (albeit with delicious pears and gooseberries) is possibly not the best choice for the middle of winter. End your meal – and warm up if necessary – with a pot of proper moerkoffie.

    Wine

    The wine list is short but sufficient, and extremely well priced. On offer are mostly wines from the wider region, as well as some craft beers.

    Service

    Laid-back and personal, but very professional.

    Ambience

    Partly inside Paternoster’s beloved winkel, partly outside in a garden, the restaurant is a quirky plattelandse place with heaps of personality. The inside tables stand next to shelves laden with bric-a-brac and baked goods, and have a view of the tiny kitchen. The outside tables are scattered among shrubs and succulents and the odd West Coast fishing memento.

    And…

    The padstal setting makes it the perfect place to stock up on biscuits and sweets for the rest of the road or weekend. Don’t forget to grab some of auntie Sophie’s preserves.

    (August 2014)

  • The most surprising of places to find world-class cuisine with locally sourced ingredients and flavours. Chef Kobus van der Merwe is enormously talented and this low-key eatery is well worth a trip out to Paternoster. Magical flavour combinations emerge from the tiny kitchen, with artful plating and a wonderful hands-on feel. Wild herbs and seasonal local produce are the hallmarks of the daily chalkboard menu. Kudos must go to the eatery for sourcing local craft beer and unusual wines from the Swartland. Past highlights: Saldanha Bay oysters with gooseberries, green apple and orange beurre blanc; and mussel and lentil bobotie. (EO mag 2014)
  • Food
    Chef Kobus van der Merwe’s unassuming West Coast eatery consistently over-delivers on quality and price. Local produce reigns supreme on the blackboard menu that changes daily: fresh Saldanha Bay mussels are transformed into rich bobotie, while salty crunchy samphire (a wild herb) is a masterstroke with oysters. The ingredients may be rustic, but the preparation and plating is complex and full of artistry. A must-visit.

    Wine
    A small list of interesting Swartland estates. The excellent ‘Native Ale’ from local Darling Brewery is ideal for hot summer days.

    Service
    Warm country hospitality, with chef Kobus frequently popping out of the kitchen to check on diners.

    Ambience
    A wonderfully sheltered garden where rustic-chic tables and colourful vintage bric-a-brac add playful stylish touches to laid-back farm stall vibe.

    And...
    The family-run farm stall alongside sells a delicious range of jams and preserves, most of it from the West Coast. (RH, October 2012)

User reviews

  • Nestled in the little fishing village of Paternoster, Oep Ve Koep offers foodies the joy of West Coast inspired food in an unpretentious and down-to-earth setting. Known for foraging unusual ingredients from the surroundings, chef Kobus van der Merwe describes his food as heritage cuisine and we we’re curious to taste and see this new approach to fine dining.

    Crowned as the Nederburg Rising Star in 2014 his food has a strong seasonal connection to the land and sea and items like seaweed, klipkombers and dune celery forms part of his ever-changing menu.

    We had a 5-course lunch for R295, which included West Coast Oysters, Saldanha Bay mussel soup, kudu, kabeljou and a scoop of milktart-infused icecream. Every course, except the dessert, had a unique West Coast ingredient which complimented and enhanced the meal with flavour and texture. The unusual additions of these local indigenous ingredients transformed the ordinary staples into finely crafted taste sensations.

    All set in a simple and ordinary courtyard, we enjoyed the small-town atmosphere and the slow-pace of a relaxed lunch. The average selection of wines and craft beers were disappointing to a Capetonian, but nevertheless we recommend a visit to this unique and one-of-a-kind restaurant.

    • Ambience
    • Service
    • Food
  • 2014 Eat Out Winners Announced! - 9Lives

    […] Star: Kobus van der Merwe, Oep ve Koep in […]
  • Hospitality News South Africa | Hospitality careers, Southern Africa | Hickmore Recruitment, Cape Town | Hospitality

    […] Grolsch Service Excellence: The Tasting Room Nederburg Rising Star: Kobus van der Merwe, Oep ve Koep TsogoTsogo Sun earnings lift on casino and hotel revenue growth. Read more ... » Sun WineRecord […]
  • For R250 the tasting menu included 1 oyster, 4 muscles in a broth with haf a plum, half a bokkom (pilchard) and I seem to remember the other half of that plum, a sweecorn bobotie (sans meat) no bigger than a mars bar, and a 3cm diamer roll of icecream with scrapings of meringue. Think "Test Kitchen but then add the distinct feeling of being ripped off.
    • Ambience
    • Service
    • Food
  • 2014 Eat Out Winners Announced! - 9Lives

    […] Star: Kobus van der Merwe, Oep ve Koep in […]
  • Hospitality News South Africa | Hospitality careers, Southern Africa | Hickmore Recruitment, Cape Town | Hospitality

    […] Grolsch Service Excellence: The Tasting Room Nederburg Rising Star: Kobus van der Merwe, Oep ve Koep TsogoTsogo Sun earnings lift on casino and hotel revenue growth. Read more ... » Sun WineRecord […]
  • I have eaten at Oep ve Koep about 6 times. It is a unique dining experience with excellent interpretations of old classics, using locally sourced herbs and products - many indigenous. Do not expect 'n bord kos. Do expect to want to eat everything on the small menu. The wine list is thoughtful and local, and the service is excellent and friendly. Prices are very reasonable, considering the effort that goes into every course, from the complimentary snacks of warm bread, farm butter and an extra tidbit, to the moerkoffie to end. It is essential to book.
    • Ambience
    • Service
    • Food
  • 2014 Eat Out Winners Announced! - 9Lives

    […] Star: Kobus van der Merwe, Oep ve Koep in […]
  • Hospitality News South Africa | Hospitality careers, Southern Africa | Hickmore Recruitment, Cape Town | Hospitality

    […] Grolsch Service Excellence: The Tasting Room Nederburg Rising Star: Kobus van der Merwe, Oep ve Koep TsogoTsogo Sun earnings lift on casino and hotel revenue growth. Read more ... » Sun WineRecord […]
  • A truly remarkable ensemble of different tastes by a somone who is clearly a master at making the seemingly incongruity of different local fare work together in absolute harmony! Every serving is a veritable work of art that must be savoured for its difference tastes and textures. Not recommended for children who would prefer a pizza up the road instead at a fraction of the cost.
    • Ambience
    • Service
    • Food
  • 2014 Eat Out Winners Announced! - 9Lives

    […] Star: Kobus van der Merwe, Oep ve Koep in […]
  • Hospitality News South Africa | Hospitality careers, Southern Africa | Hickmore Recruitment, Cape Town | Hospitality

    […] Grolsch Service Excellence: The Tasting Room Nederburg Rising Star: Kobus van der Merwe, Oep ve Koep TsogoTsogo Sun earnings lift on casino and hotel revenue growth. Read more ... » Sun WineRecord […]
  • Why should I be open proclaims this restaurant. You can come as often as you like but I will not be open for business. I write cook books get accolades from the media but I do not actually have to deliver a plate of food to the public. How can a restaurant not be open for business and I have tried to get a meal here but the famous chef is who knows where?
    • Ambience
    • Service
    • Food
  • 2014 Eat Out Winners Announced! - 9Lives

    […] Star: Kobus van der Merwe, Oep ve Koep in […]
  • Hospitality News South Africa | Hospitality careers, Southern Africa | Hickmore Recruitment, Cape Town | Hospitality

    […] Grolsch Service Excellence: The Tasting Room Nederburg Rising Star: Kobus van der Merwe, Oep ve Koep TsogoTsogo Sun earnings lift on casino and hotel revenue growth. Read more ... » Sun WineRecord […]

Facilities

  • Accepts credit cards
  • Alfresco
  • Dinner
  • Eat Out reviewed
  • Food
  • Functions
  • Licensed
  • Lunch
  • Parking
  • Serves food
  • Vegetarian
  • Wheelchair

Write a review

Featured restaurants

Eatout