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Wolfgat

4 Reviews
Seafood, South African
Opening Hours Lunch Dinner

Lunch: Wednesday to Saturday from 12.30pm; Sunday from 12noon

Dinner: Friday and Saturday 7pm to close

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Menu

Details

Cost
R750 per person for seven-course lunch and dinner tasting menu
Food
Seafood, South African
Corkage
No BYO
Cost
R750 per person for seven-course lunch and dinner tasting menu
Ambience
Groups, Special occasions, Views
Payment
Mastercard, Visa
Facilities
Accepts credit cards, Alfresco, Booking required, Dinner, Food, Lunch, Parking, Serves food

Owner's description

Wolfgat offers a unique Strandveld dining experience showcasing a selection of indigenous ingredients specific to their coastal location.

The menu is inspired by the weather and the surrounding landscape. The series of dishes presented - predominantly seafood based - is complemented by local seaweeds, seasonal veldkos, and pickings from their garden. Some elements on the tasting menu take weeks of preparation, while other ingredients are handpicked on the day for the exact number of bookings they receive.

They only book up to 20 diners per sitting - by keeping it small, they aim to keep it sustainable (and only take group bookings for a maximum of 8 diners).

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User reviews

4 Reviews
    Lunch experience of the year! Worth every cent AND the drive to Paternoster. Kobus is an incredibly talented chef and he has curated a dining experience at Wolfgat that is honest and authentic, sophisticated, yet unpretentious and totally unique. Every course was a work of art, interesting, beautiful to look at and utterly delicious. The 7-course menu is built around seafood (you see, smell, hear and taste the sea when you dine here), but ours also included a beautiful springbok course. It's an exciting culinary journey and one can't wait to see what the next, beautifully presented course will bring. Diners get to discover locally sourced ingredients that include strandsalie; his homemade strandveld vermouth; duinespinasie; kruipvygie; slangbessie; lemoenboegoe masala, kiesieblaar (all with botanical names listed too). The winelist is equally interesting, listing top quality, relatively unknown wines from the region - we loved the Cape Rock Asylum 2018, Carinus Chenin Blanc 2018, and Teubes Chenin Blanc 2017. This is a special restaurant and a highly recommended dining experience!
    True genius. No wonder why he was 2018 chef of the year. Delicate flavors using different ingredients and combinations tied perfectly together with passion for food and flavor.
    We absolutely LOVED our dining experience at Wolfgat. Unusual combinations that worked together beautifully. Loved the locally foraged fresh produce used in the dishes and the fact that Kobus explained the dishes himself. A sublime fine dining experience (without a “snobbish” atmosphere, which is a big positive in my book). Kobus is a brilliant chef and his “Strandveldy” food impeccable. Next level “veldkos” and wonderful wines from the West Coast to go with the dishes. One of my favourite places. We have been to Kobus a couple of times (since his days at Oep Ve Koep) and have never been disappointed. One for the bucket list if you haven’t been to Wolfgat yet.
    We had the privilege to eat at Wolfgat last month. Took a while to write this review, but the memory of this amazing experience has lingered in the back of my mind the whole time. Kobus van der Merwe is a culinary genius, absolutely everything served that day was beautifully presented, the flavours were impeccably balanced and the wine recommended complimented the dishes perfectly. We eat out often, but never before has a lunch impressed me this much. The view is breath taking, you sit on the stoep overlooking the fishermen pulling their boats out and sip on your wine while Kobus conjures up a dish in his kitchen…absolute bliss as close to heaven as you can get on earth. After our lunch we sat and drank coffee and watched how bokkoms are prepared and hung in the tree outside the restaurant. Honestly, can life be this simple and enjoyable? Do yourself a favour and go for a visit, and I mean a visit, because this experience took almost a whole afternoon of chatting and really experiencing the passion that goes into making all the locally foraged food

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