The V&A Waterfront is regarded as one of South Africa’s premier tourist destinations and is home to three Eat Out award-winning restaurants that are redefining the city’s dining landscape.  

If you’re planning a special meal at the V&A Waterfront, here are the restaurants to check out…

COY Restaurant 

Winner of the Eat Out VISI Style Award, COY is nestled between the Time Out Market and the Silo District. Chef Ryan Cole of three-star restaurant Salsify at the Roundhouse is co-owner of the restaurant and head chefs Teenola Govender and Geoffrey Abrahams lead the kitchen, which crafts modern cuisine that celebrates the African continent. The menu presents a seafood-led exploration of Africa and its shorelines. The restaurant’s dark, minimalist interior acts as a sophisticated frame for the spectacular Table Mountain and harbour views, creating an intimate atmosphere where design and food are celebrated in equal measure.

Pier Restaurant 
 
Located in the iconic Pierhead Building, Eat Out three-star restaurant PIER showcases the expertise of Chef John Norris-Rogers. This dining destination celebrates seafood with multi-course tasting menus, while also showcasing innovative vegetarian and meat dishes. The minimalist dining room provides an elegant backdrop for a theatrical tableside service with exceptional views and equally exceptional South African wine pairings.  

The Waterside Restaurant 

Eat Out two-star restaurant The Waterside delivers sophisticated fine dining under the guidance of Chef Roxy Mudie. This La Colombe group restaurant blends Asian influences with contemporary South African flavours, offering both lunch menus and delicious dinner experiences. The nautical-inspired decor and waterfront setting create an atmosphere of refined elegance, while special menus showcase the kitchen’s creative approach to local ingredients. 

Terrarium

Tucked away in the Queen Victoria Hotel just above the V&A Waterfront, Eat Out one-star restaurant Terrarium is intimate 30-seater dining room with tall windows that frame views of Table Mountain. Chef Chris Erasmus has built the restaurant around a hyperlocal, sustainability-first philosophy — sourcing ingredients from urban community gardens, local producers, and the Cape Peninsula coastline. Head chef Anlou Erasmus leads the kitchen offering guests a choice between a tasting menu and an à la carte selection.