Perched above Galjoen on Harrington Street, Cape Town, Seebamboes is the latest venture by acclaimed chef-restaurateurs Anouchka Horn and Neil Swart. Renowned for their innovative establishments, Belly of the Beast (a no menu approach – be surprised on the day) and Galjoen (a sustainably sourced seafood restaurant), the duo has now partnered with chef Adél Hughes and artist and storyteller Liebet Jooste to reimagine the classic surf and turf concept.
The team brings a wealth of experience and passion to the table. Anouchka and Neil have already made significant marks on Cape Town’s culinary scene with their previous ventures. Adél, leading the kitchen, infuses the menu with creativity and depth, while Liebet manages the front-of-house and adds her creative touch to the space and wine pairings.
The name Seebamboes pays homage to South Africa’s sea bamboo (Ecklonia maxima) – a kelp native to South Africa – which Adél is very familiar with having grown up in Betty’s Bay where she used to cook from the family holiday home. When she decided she needed a city partner, she arrived at Galjoen, initially working there as a sous chef. The new concept came about when Belly was closed for renovations and the team decided to do a surf and turf collab with Galjoen and Belly. “Customers loved it and it was right up Adél’s alley,” says Neil.
The philosophy revolves around a playful yet sophisticated fusion of land and sea, crafting a menu with the most unexpected pairings. “Our take on surf and turf is a conversation between land and sea – turning things on their head a bit to see how different flavours fit together,” says Adél. “I like to dress plain with a lot of funk and I think that’s a lot like surf and turf – keep it simple but wear red sneakers!”
“We’ve always been passionate about surf and turf,” adds Anouchka. “We want to take that nostalgia aspect and flip it around, creating something new with it. Not necessarily a big piece of fish and a big piece of meat together on a plate. It might also be seaweed with meat or a mix of seaweeds with land vegetables. Because vegetables are also turf, right?”
This innovative approach results in combinations, such as West Coast snoek with braaied grapes and biltong powder or lamb in sardine marmalade and an ice cream sandwich dusted with sea lettuce. And then there’s kelp stipe in which vegetables are cooked on the hot coals to accompany the Asian-style wagyu rib-eye. “The vegetables cook inside the kelp stipe, and then we take that to the table and cut it open and you can eat the vegetables directly from the stipe,” says Adél.
Sustainability is a cornerstone of Seebamboes’ ethos. Neil emphasises their commitment to local sourcing and respect for the environment: “We’ve set our boundaries as the borders of our country – no imported prawns, salmon, or anything of that sort. We simply don’t believe in bringing in foreign ingredients when we have such an abundance right here.”
Like the food, the wine comes from the land and the playfulness is found on the wine list too. “We’re opting for a more offbeat wine list,” says Liebet, who enjoys tapping into the artistry, creativity and spirit of the winemakers. “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. New finds will land on the list, and when one offbeat wine is finished, we’ll follow up with another.”
The mezzanine space features high tables and tall chairs, creating an intimate, bar-like atmosphere. Design elements include reclaimed glass embedded with sea sand and a colour palette inspired by sea bamboo. An impermanent ‘wall of curiosities,’ showcasing treasures from the beach and veld in a nod to a menu that changes to reflect the seasons. With only enough space to seat 16 diners, it’s comfortable and intimate.
It was a dining experience that not only left me sated but also more enlightened, having been introduced to new ingredients, tastes and wines that I had never experienced before in the most delightful setting with a team oozing creativity and passion. It is different – in a deliciously good and unexpected way.
As Neil says, “First and foremost, it’s got to be delicious. “It’s that balance of flavours that we experience as deliciousness. That’s what we’re striving for, and that’s why we do what we do.”
Although the chef team takes great care with dietary restrictions, the small kitchen uses a variety of different ingredients that may contain allergens. They cannot guarantee that there are no trace elements of allergens such as nuts, shellfish, etc., in the dishes that are served.
Dinner is R1 200 per person: 6:45 pm, Tuesday to Saturday. To make a reservation, visit www.seebamboescpt.co.za
