Sevruga Restaurant (V&A Waterfront)

5 Reviews
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Seafood, Sushi
Phone Number 0214215134 Opening Hours

Monday to Sunday 12noon to 11pm


Menu - Sevruga - Food Menu - Updated May 2019


R230 avg main meal
Seafood, Sushi
R230 avg main meal
Special occasions, Views
Amex, Mastercard, Visa
Accepts credit cards, Booking required, Cocktails, Functions, Licensed, Parking, Takeaways, Wheelchair

Owner's description

Since been acquired by the founder of renowned Harbour House Restaurant, Michael Townsend, Sevruga Restaurant has cemented its reputation for being entirely committed to quality, friendly service and ethically sourced produce. Each dish on the menu is prepared from fresh, local ingredients, and their bar is stocked with proudly South African wines.

Overlooking the bustling Victoria and Alfred bay and the quay, watch the boats come and go while you enjoy your plate of fresh fish, seafood or one of their delicious sushi platters. Should you feel in the mood for meat, you will enjoy their grass-fed, organic beef or Karoo lamb and be sure to save some room for one of their delectable desserts, for example made-to-order chocolate fondant or the Panna Cotta served with a berry soup.

Newly renovated interior offers an inspiring synthesis of old and new. The prefect marriage of traditional fine dining elements with added contemporary Mediterranean influenced detailing and opulent colours, is the result of their new look, that energizes and reinvigorates the classic Sevruga. The décor of the main dining area at Sevruga is a beautiful blend of crisp white wooden floors, botanical inspired elements, vibrant splashes of white and green with fresh flowers, tropical leaves and bright olive couches.

The harbor-side terrace emanates informality, creating an airy space with cosy couches and ceiling strung ivy leaves.


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User reviews

5 Reviews
    Our booking was lost, but we could at least get a table. The bar staff didn't know what a craft gin is... Menus were sticky and dirty. Food OK, but nothing like previous times. Special request order not executed correctly. Extremely pricey and lacking value for money. This used to be one of our favourites... Doubt we'll return in future.
    Sevruga is a lovely dining experience. Overlooking the waterfront right next to where tourist boats leave, the area is constantly buzzing, making it the perfect spot for lunching while you people watch. Their food is great! On several occasions I've had sushi, which is always fresh and flavorful. Their dim sum is bright and delish, a modern, South African twist on the Asian tradition. I'd highly recommend this place!
    When you walk into the restaurant it smells really bad, after asking the hostess what that was, she made like we were delusional. O well, they are probably use it. The entire experience left a bad taste in our mouths, food was below average, service as well, and this used to be one of our favourite restaurants to visit at the V&A. :/
    After a terrible long wait we could place our orders the drinks took forever and then it took even longer to get our food. It was our fault since we ordered the salmon vol au vent. If that was the reason(which 8 seriously doubt) they should just put on their card that this dish might take a while. The food was nice but overpriced. Because of the long wait I gave a 5 pct tip. The waiter came begging for a larger tip which he did not earn. I didn't want him to ruin my evening so gave him an extra 50 rand which made it more than a 10 pct tip. He didn't even appreciate the tip. When walking away we saw rats around their building coming out. Alas my evening was ruined at this tourist trap
    I perchance found myself at the Waterfront on Tuesday evening doing a spot of shopping before a trip upcountry and decided to dine at your restaurant. I had not been to Sevruga for many years and was keen to try your establishment again. Now I need to state up front that I am not a whiner or a complainer by nature. I'm the sort of person that when life hands me a lemon I take it, say thank you and trust that the next thing life gives me will be more useful. Bit of a pacifist to a fault I would even venture to say. However my main course at your venue stirred something in me and I feel compelled to let you know. You see I ordered the Asian Prawn Curry off your menu with the expectation was that it would be an gastronomic festival of exotic flavours from the East. However it seemed as though that festival had been rained out as the dish was as bland as the winner of the blandest dish in Blandland if Blandland has a blandest dish competition. The texture was there, I loved that, but is just didn't pop in the mouth. There was nothing to distinguish or define the dish. It was like a blank canvas, so much potential to turn it into a masterpiece but the chef had decided to display it as it was. Some would call it impressionist art but I'm not into that and it's not why I was at Sevruga. Regarding the prawns, they were harder to find than a Vaalie in Joburg in mid December and I wasn't in the mood for a game of hide and seek. Tell your chef it's better to give than to receive. If the dish has got the food in its header then it needs to have the foo d in the dish. I suggest you rename it Asian Chicken Curry until your chef learns to let go of the prawns and sets them free. The chicken, and this is the last issue I promise. I realize that your chicken is probably grain feed free range chicken but there's a limited as to how much free range you should allow your chickens. The chicken in my dish had obviously enjoyed it's free ranging so much that it had decided to enter in a few marathons and I wouldn't have been surprised if it had completed the Comrades marathon this year. You see my chicken was tougher than Bruce Fordyces calf muscles. It was probably the Cross Fit Chicken Squat champion of South Africa 2015 & 2016. Now like I said I'm not a whiner or a complainer so please don't take this up the wrong way. Don't fire your chef, like everyone he deserves a second chance, perhaps a sharp tap over the shins with the blunt end of a pestle will do. I assume the difficult part about owning a restaurant is getting every dish right every time. This time is wasn't right, but chin up, shoulders back. You know what to do to make it right. Do it.

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