As for today’s menu, every one of its seven courses speaks to the unique character of this area—from the dune spinach served with the heritage Heerenbone purée and fat mussels to this morning’s foraged klipkombers, which will accompany the meat course. And then there is the seepampoen (‘sea pumpkin’), an indigenous plant which is to be served with the pre- dessert and which Kobus has just realised they’ve run out of. No matter. One of his staff will make a quick run to his house just down the road, where the plant has all but taken over his garden. “It makes so much sense to use it,” says Kobus. “It’s free, it’s sustainable. I planted some there and it grows so easily.” He thinks for a moment. “It thrives here because it belongs here.” Clearly, the same holds for Wolfgat.
Prepping the pre-dessert: amasi meringue (amasi being a local fermented milk) gets on very well with fresh prickly pear and seepampoen (“sea pumpkin”) from Kobus’ garden.
A dish labeled simply ‘Piekelvis’ (pickled fish) may sound humble, but it is anything but—a local fish called Silvers reaches new heights thanks to the addition of wild garlic masala and sambals.
Every dish is meticulously considered and plated, including the first course on the menu, called ‘Strandveld Snacks’, which consists of (amongst other things) a taster of fresh Saldanha Bay oysters and wafer-thin quince.
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