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Kobus Botha at the Saldanha Wine & Spirit Co

Seafood South African
(30 reviews)
RRR

Attributes

  • Outdoor Seating
  • Great Views

So, fantastic news. I'm continuing this delightful fresh seafood project on the West Coast. I adore doing it, and it was a big success. Open on Saturdays (make a weekend out of it, the Saldanha Hotel right next door offers special rates for our guests, so you can properly appreciate Adi Badenhorst's world class wines). And open any other day for fifteen or more adults.

For enquiries, WhatsApp Kobus on +33 685 897 236

Address

Reviews (30)

4.7 out of 5.0
Based on the past 12 months
Food 4.6
Value 4.6
Service 4.7
Ambience 4.9
  • Richard M. Dined: 6 days ago
    5
    Food 5.0
    Value 5.0
    Service 5.0
    Ambience 5.0

    Reviewed on: Mon 17 Feb 25
    Such an amazing unforgettable experience at close quarters with the chef and team.

  • Keith R. Dined: 6 days ago
    5
    Food 5.0
    Value 5.0
    Service 5.0
    Ambience 5.0

    Reviewed on: Sun 16 Feb 25
    My 2nd time there and once again another terrific dining experience! Please keep it going!

  • Taryn Kim L. Dined: 2 weeks ago
    5
    Food 5.0
    Value 5.0
    Service 5.0
    Ambience 5.0

    Reviewed on: Wed 05 Feb 25
    We had an extraordinary afternoon at Kobus Botha’s seaside pop-up restaurant in Saldanha Bay, 2 hours North of Cape Town this past Saturday. It was a picture-perfect West Coast summer’s day and the sea was shimmering as we walked down through the Saldanha Sherry and Spirit Co cellars to the makeshift bar area right on the water’s edge. A rustic lean-to provided shade for the table we all stood around to enjoy delicacies harvested that very morning by Kobus himself. These included types of seaweed (including dead man’s fingers) sea urchins, mussels and the loveliest, largest, freshest oysters I think I’ve ever tasted. Kobus insisted the oysters were best eaten on their own without any seasoning or sauces and he was absolutely right. Their taste was sublime. The mussels were painstakingly laid out in a tightly-packed spiral on the wooden table, and then covered with a thick layer of pine needles that were set alight. The morsels cooked in their own juices under the smoldering ashes and afterwards, we snapped them open and slid them into our mouths, amazed by how sweet they were compared to the oysters. Braaied bits of crispy Yellowtail skin were then passed around on a tray from where they’d been sizzling on the braai in the sand alongside us. All the while our glasses were being topped up with the iciest of white wines supplied by the Badenhorsts who own the cellars. Later we moved indoors to where a long refectory table had been set with artful enamelware, overlooking the azure water through large industrial style windows. We ate octopus (marinated and tenderized to delicious softness) served on broad bean mash and seaweed salad. By this stage I was starting to feel rather full but I could not resist sampling the braaied Yellowtail fish served on cheesy mashed potatoes (Aligot). It was a feast that seemed to go on and on. Glasses were constantly refilled and I particularly like a fruity, extremely quaffable red blend called Papegaai also by the Badenhorsts. The conversation was becoming increasingly boisterous and everyone was enchanted when Kobus came in brandishing a long skewer with a Gateau à la broche (cake on a spit) in four layers, wrapped around it. A dense cake, and not too sweet, it was a wonderful end to a memorable meal and I was happily able to make room for it. We were instructed to alternate dipping pieces of the cake into little enamel mugs filled with Koffiehuis and condensed milk, and Sherry. I was so pleased that we had chosen not to attempt the drive back to Cape Town that evening but merrily made our way nextdoor to our room at the Saldanha Protea hotel. We needed help carrying the four cases of Papegaai to the car we purchased on the way out. All we could do was lie in the darkness on our beds (two double curiously) in the air-conditioned room and enjoy Irelands victory over England (six nations rugby) to the jubilant tones of a wedding going on outside.

  • Geraldine B. Dined: 1 month ago
    5
    Food 5.0
    Value 5.0
    Service 5.0
    Ambience 5.0

    Reviewed on: Mon 13 Jan 25
    An unforgettable adventure, a culinary feast on the sparkling shores of Saldanha Bay. Kobus Botha’s foraged and locally sourced seafood menu was packed with different flavours and textures.. snoek pate and pickled kelp, mussels smoked with pine needles, seaweed pasta with octopus and white beans, kabeljou cooked on an open fire. And there was more..all coupled with wines of the Saldanha Spirit co. Suffice to say we’ll definitely be looking out for more of Kobus’s seafood extravaganzas!

  • Catherine P. Dined: 1 month ago
    5
    Food 5.0
    Value 5.0
    Service 5.0
    Ambience 5.0

    Reviewed on: Mon 13 Jan 25
    A unique and wonderful experience in such a warm, relaxed and welcoming space. Kobus has created something really special here - sharing his love of seafood and bringing people together for a leisurely tasting journey paired with great wines. Honest, original and unpretentious. Highly recommended.

  • Pieter K. Dined: 1 month ago
    5
    Food 5.0
    Value 5.0
    Service 5.0
    Ambience 0.0

    Reviewed on: Tue 07 Jan 25
    The best ever - can't ask for more classy sea food!!.

    1
  • Derek M. Dined: 1 month ago
    5
    Food 5.0
    Value 5.0
    Service 5.0
    Ambience 5.0

    Reviewed on: Mon 06 Jan 25
    A great experience on the West Coast. From the reception to the down to earth host, culinary excellence of the real West Coast. If your expectation is a "franchise" seafood platter and not a full experience of the real Saldanha, this will not be your scene! We loved every moment.

  • Pierre P. Dined: 1 month ago
    5
    Food 5.0
    Value 5.0
    Service 5.0
    Ambience 5.0

    Reviewed on: Mon 06 Jan 25
    Fantastic experience! If you’re into fine dining this might not be for you, but the food is pure heart and soul straight from the ocean to your plate. Food and wine in abundance, so go hungry. Different, but worth every penny imho. Dankie Kobus dit was ‘n belewenis!

  • Lorianne H. Dined: 1 month ago
    5
    Food 5.0
    Value 5.0
    Service 5.0
    Ambience 5.0

    Reviewed on: Mon 06 Jan 25
    What an extraordinary experience, the host is an absolute blast and his team wonderful! Loved every moment and would definitely recommend for anyone who loves freshly caught and foraged food from the sea, looking for a fun and unique experience.

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Opening Hours

  • Monday CLOSED
  • Tuesday CLOSED
  • Wednesday 13h30 - 17h00
  • Thursday CLOSED
  • Friday 13h30 - 17h00
  • Saturday 13h30 - 17h00
  • Sunday 13h30 - 17h00