Diana de Beer
As the name suggests, Cowfish has a menu which represents a specific spectrum. It’s a lovely mix of East and West with sushi and dim sum in one corner and meat and hamburgers in the other. Or if you can’t decide, you could easily have both.
The choices in its quirkiness allow for a fun and even festive meal. You could start with a dim sum platter to share with the possibility of something else to follow. The 9-piece platter with three flavours of your choice which includes beef, lamb potsticker, pork and shrimp, prawn and cream cheese, chicken, coriander and cashew nuts or chicken, ginger and spring onion or a dim sum classic, sui mai (prawn, chicken and tobiko) is the perfect introduction. Or opt for a selection from their Little Plates which could be dumplings, spring rolls, an exquisite prawn tempura or even a Tom Yum soup, which pretty much covers it all. The names of their hamburgers in the Full House section explain their intent: mantears features serious spice; the more obvious ravenous pig; navy marine combines prawns and beef; or there’s the no nonsense, the boss. It’s that chunky kind of bite or one of their signature plates which could be a wok charred beef fillet with a smoky soya sauce or crispy fried chicken strips in Japanese breadcrumbs. The flavoursome food is inventive, doesn’t follow any traditional route and is beautifully presented. As with their food, the wine selection covers a broad spectrum in both taste and price, but you could have some fun with a spectacular flaming gin or something pretty in pink if you combine your sushi with cocktails.
It’s swift and sweet with management determined to cultivate a vibe.
It’s contemporary chic with an easy ambience which is always welcoming as it embraces the street.
It is all about the choices which means it is a one-stop of many different flavours and cuisines depending on the combo you create.