Cape Town’s dining scene just got a fresh new addition – Seebamboes. Brought to life by the duo behind Belly of the Beast and Galjoen, chefs Anouchka Horn and Neil Swart have teamed up with Chef Adél Hughes and artist Liebet Jooste to completely reimagine surf and turf in a way that’s never been done before.
From left to right, Adél Hughes, Anouchka Horn and Liebet Jooste. (Image: Claire Gunn Photography)
A playful twist on surf and turf
Forget the usual fillet-and-prawns combo, Seebamboes is flipping the script.
“If ‘surf and turf’ has had a bad rap, it’s because it’s been badly executed in the past. We want to change that by creating something playful, celebratory, and above all, delicious” – Chef Neil Swart
The name Seebamboes comes from Ecklonia maxima, the native sea bamboo that thrives along South Africa’s coastline. This fast-growing, nutrient-rich kelp isn’t just the inspiration behind the name – it’s also a star ingredient in the tasting menu.
Ecklonia Maxima or sea bamboo.
Ecklonia Maxima or sea bamboo. (Image: Claire Gunn Photography)
Seaweed: A key ingredient.
Seaweed: A key ingredient in the Seebamboes tasting menu. (Image: Claire Gunn Photography)
On the menu: Expect the unexpected
There’s no set menu or fixed number of courses here. Instead, the kitchen works with the best seasonal ingredients, transforming them into unexpected dishes that bring land and sea together in new ways. Think lamb chops grilled over the coals with peppered seaweed, snoek mousse with biltong powder, dune spinach and tomato salsa, or venison tataki with veldkool – a wild vegetable that grows in the sand.
Even dessert gets the Seebamboes touch of nostalgic creativity. Imagine vanilla bean ice cream sandwiches, tucked between dark chocolate biscuits and dusted with dried sea lettuce and caramel crunch.
No two visits will be the same, but what stays constant is the commitment to flavour, creativity, and the perfect balance of land and sea.
Snoek mousse dish at Seebamboes.
Snoek mousse, biltong powder, dune spinach and tomato salsa. (Image: Claire Gunn Photography)
Vanilla bean ice cream sandwich with dried seaweed and caramel crunch.
Vanilla bean ice cream sandwich with dried seaweed and caramel crunch. (Image: Claire Gunn Photography)
Offbeat wines, handpicked for the adventure
To match the bold flavours on the plate, the wine list at Seebamboes is full of surprises.
“We’ll serve plenty of wines that you won’t just find anywhere – and many will be available by the glass. We’re going to showcase wines we’ve personally discovered and feel passionate about.” – Liebet Jooste
Offbeat wines to complement the unique dishes.
Offbeat wines to complement the unique dishes. . (Image: Claire Gunn Photography)
Hand-picked wines.
Hand-picked wines. (Image: Claire Gunn Photography)
An intimate space with a story to tell
Upstairs from Galjoen, the intimate 16-seater space is as much a conversation starter as the food itself. Before stepping inside, guests pass a “wall of curiosities” filled with objects picked up from both the beach and veld – setting the stage for a dining experience rooted in nature.
Inside the small dining room, the high tables and bar-style seating encourage connection and conversation, while a surprise view of Table Mountain over the chefs’ shoulders adds to the charm.
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