Wolfgat offers a unique Strandveld dining experience showcasing a selection of indigenous ingredients specific to our coastal location.
The menu is inspired by the weather and the surrounding landscape. The series of dishes presented - predominantly seafood based - is complemented by local seaweeds, seasonal veldkos, venison, and pickings from our garden.
Some elements on the tasting menu take weeks of preparation, while other ingredients are handpicked on the day for the exact number of bookings that we receive.
We only book up to 20 diners per sitting - by keeping it small, we keep it sustainable.
The West coast village of Paternoster, a straight and scenic two-hour drive from Cape Town, was put onto the global culinary map by chef Kobus van der Merwe of Wolfgat. Here this trailblazing chef and his local team, who grew up with an equal appreciation of what the land and sea produce, create a culinary experience that is sought from far and wide. Kobus is heralded as a culinary pioneer who is well respected by his peers.
Wolfgat (meaning wolf cave) offers an adventurous journey with constant surprises. It evolves to the seasons. In summer, when the diners take their seats outdoors and dine to the symphony of the sea, it’s the busy season. In this time the team work harder to source ‘veldkos’ (field food) from the dunes and Atlantic sea. Components of the creatively plated fare are sourced predominantly within eyesight or from nearby. Wines are paired to represent the region – but expect something different here too, perhaps vermouth with your dessert.
Start your odyssey with Strandveld snacks, and move through the menu anticipating the extraordinary. There is a strong emphasis on the bounty of the sea, with hero ingredients likely to be oysters, mussels, squid but also venison.
The intrigue of unusual ingredients leads the way, with the pioneering chef cooking intuitively with what inspires him, and truly inspires diners who are lucky enough to have reserved their seats at his tables of wonder.