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Kobus Botha Saldanha Seafood Season

South African Seafood
Location Pointer 35 Main Rd, Saldanha, 7395, South Africa
4.7
(34 reviews)
RRR
Favourite

Attributes

  • Outdoor Seating
  • Great Views

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Favourite

Kobus Botha Back in Saldanha!
Another Season – Another Adventure

I can’t wait to cook for you again in beautiful Saldanha Bay. Our pop-up restaurant will reopen from December 7th. Seafood menu with wine and sherry pairing at R 1650 per person.

APERITIF
starts at 1.30pm. Guests will be seated together at a communal table regardless of the size of their booked party. Kids are welcome. They'll sit at kid's tables spread around the long table. They love playing on the beach and running around - but they are under the care of their parents. There will be fires burning and a sea. No special kid's menu, they eat real, delicious food and drink water. Any special dietary food and drinks for them you can bring along in nice looking containers.

​DIETARY REQUIREMENTS
All the food is from the ocean. Fish dishes do not contain shellfish, and vice versa.

MAKE IT A STAY
Our friends at the Saldanha Bay Hotel, right next door, offer a special rate for our guests.
Also, last year, many groups arrived by minibus — after all, our Adi Badenhorst wines are excellent, and it is the festive season!

EXCLUSIVE RESERVATION OF KOBUS IN SALDANHA ANY DAY OF THE WEEK
Kobus Botha offers an exclusive reservation option for a minimum of 10 guests.
Bookings for the exclusive use of Kobus in Saldanha can be made by emailing kobusbraai@gmail.com or WhatsApp +336 85 89 72 36

Opening Hours

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

Reviews (34)

4.7 out of 5.0
Based on the past 12 months
Food 4.7
Value 4.6
Service 4.7
Ambience 4.9
  • Ashley A. Dined: 7 months ago
    5
    Food 5.0
    Value 5.0
    Service 5.0
    Ambience 5.0

    Reviewed on: Fri 14 Mar 25
    Our experience was nothing short of spectacular! From the moment we arrived, we were welcomed into an intimate setting that truly celebrated the beauty of the ocean and the artistry of fresh, locally sourced seafood. The food was incredible, the wine perfectly paired, huge thanks to all involved—we’ll be back!

  • André T. Dined: 7 months ago
    5
    Food 5.0
    Value 5.0
    Service 5.0
    Ambience 5.0

    Reviewed on: Sun 09 Mar 25
    What an amazing culinary experience!! Taking simple, fresh foods from the ocean and turning it into world class meals. The ambiance was amazing and Kobus is a fantastic host.

  • Eefje v. Dined: 7 months ago
    5
    Food 5.0
    Value 5.0
    Service 5.0
    Ambience 5.0

    Reviewed on: Sun 09 Mar 25
    What an experience! We loved the seafood experience and kobus’ stories so much. Good company too. We brought our kids and that went well too

  • Luca Dined: 8 months ago
    5
    Food 5.0
    Value 5.0
    Service 5.0
    Ambience 5.0
  • Richard M. Dined: 8 months 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: 8 months 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: 9 months 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: 9 months 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: 9 months 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.

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