Seaweed.
Unless you're one of those freediving fans who spend their weekend mornings floating through the waters of False Bay, checking out nudibranchs and whelks and such, chances are you don't give much thought to seaweed.
And what a shame, because at one of Cape Town's most delightful new dining destinations, the leafy wonders of local waters are given the spotlight for the first time.
Set in the heart of the buzzy East City precinct – check out our guide over here – the new restaurant is a collaboration between chef-restaurateurs Anouchka Horn and Neil Swart, together with chef Adél Hughes and artists Liebet Jooste. Horn and Swart are certainly no strangers to the area, with Belly of the Beast and GALJOEN already culinary standouts in the city.
So when they were wondering how to fill the mezzanine space above GALJOEN, the stars aligned with this unique collaboration. With its own kitchen and décor setting it apart from the neutral tones of GALJOEN, the space was easily transformed into SEEBAMBOES.
SEEBAMBOES is the Afrikaans name for Ecklonia maxima, the towering kelp that forms the heart of the Great African Seaforest visible around Cape Town. Seen 'My Octopus Teacher'? That's the forest.
But kelp isn't the only seaweed to be found on the set menu served up for dinner Tuesday to Saturday.
As you sip your West Coast margarita, you'll see why it's a perfect combo with the crispy klipbombers chips and marinated oysters that start the menu. The dishes change frequently, according to the whims of the chef and what's available. If you're lucky the West Coast snoek pâté will be on offer, rolled in bitong dust and served with grilled grapes with the smoky tang of the braai fire. Up next? An unforgettable flatbread with fermented tomato, nduja and Cape Point octopus. That 'chimichurri' on the side? It's also made from seaweed.
But don't worry that the menu here is all about seafood. From the start, the menu and concept have been imagined as a 'conversation between land and sea', bringing a more contemporary take to 'surf and turf'.
Here, lamb from the Overberg is served with dune spinach and a sardine garum marinade. Blesbok (another standout) is paired with steamed mussels and cabbage that's been steamed in the kelp 'stipe' (trunk). Grilled rump (free range, of course) comes in a local dashi broth with seaweed.
To match the creative cuisine comes a fascinating wine list of handpicked favourites, with a focus on small-scale winemakers you likely haven't heard of. There's a wide range by the glass, sold and served as small pours to allow you to create your own wine-pairing experience.
It's an intimate space, with seats for just 16 diners hosted at countertop seating alongside the kitchen and bar, and windows running the length of the restaurant offer fantastic mountain views. Look closely, and you'll find the seaside motif throughout, from ocean-weathered glass to the dried kelp artfully adorning the walls.
Whether you come curious about the seaweed or want to soak up the contemporary take on surf and turf, SEEBAMBOES is a delightful new addition to the menu of culinary adventures in the Mother City.
SEEBAMBOES restaurant is located within GALJOEN on Harrington Street, Cape Town. Dinner set menu costs R1200 per person. From 6.45 pm, Tuesday to Saturday.
Take a deep-dive with our guide to The Best of Cape Town's East City.