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Smoked snoek, lemon and dill with warm roosterkoek and apricot chutney

Tender tubes and tentacles with chilli, garlic and lemon butter

Steamed in white wine, cream and garlic, with grilled sourdough

Coal-roasted tenderstem, miso butter and toasted almonds

Whipped goats' cheese, pickled red onion and fynbos honey

Whatever the boats bring in, cooked over coals with braai salt and chimichurri

Apricot and soy glaze, roasted sweet potato and a crisp green salad

Mussel and saffron butter, charred lemon and crushed potatoes

Prawns, hake and mussels with yellow rice and fresh sambals

Brown-butter gnocchi, crispy sage and toasted pumpkin seeds