PIER Restaurant

Perfectly seared scallops served with a rich, umami uni butter and a refreshing, zesty kelp salsa verde, showcasing the bounty of the Atlantic.

Sustainable line-caught Kingklip, delicately cooked and paired with potatoes smoked over indigenous fynbos and a medley of local coastal herbs.

A luxurious take on a classic, featuring succulent Cape crayfish in a creamy, subtly spiced Cape Malay sauce, baked to golden perfection.

A hearty, traditional South African potjie reimagined with tender abalone and mussels, slow-cooked with samp and beans for a rich, comforting experience.

Delicate slices of ethically sourced kudu carpaccio, brightened with pickled samphire and a fragrant buchu-infused dressing.

Fresh, locally sourced kabeljou cured in a vibrant marinade of naartjie (South African tangerine) and a hint of chili for a zesty and refreshing starter.