Where To Taste A Sustainably Caught Seafood Fine-Dining Multi-Course Winter Menu

Launched last year, Cape Town’s signature ethically harvested seafood restaurant GALJOEN, has introduced a multi-course winter lunch menu, offering exceptional value at R550 per person.

Kashmiri Butter, Snoek Furikaki, Curry Oil

Situated in historic District Six, GALJOEN fast became synonymous with South African shoreline dining, showcasing the finest sustainably-caught seafood found along the Cape coast. Drawing on their culinary expertise honed at sibling restaurant and mega-hit Belly of the Beast, chef patron duo Neil Swart and Anouchka Horn, alongside GALJOEN’s head chef Isca Stoltz, have crafted a winter lunch menu that embraces the Cape of Storms season.

“At Galjoen, we’re passionate about showcasing the incredible diversity of South African seafood and use the opportunity to also highlight the critical importance of responsible dining practices,” explains Horn. It’s a clear-cut philosophy of, “if it’s not ethically sourced from South African shores, you won’t find it on the menu”, further comments, Swart.

From left: yellowfin tuna sashimi, with roasted garlic aioli and grated bokkom sourced from Abalobi; roasted sweet potato custard, seeded rusk crumble, green rooibos ice cream, honeycomb, brandy glaze, kataifi nest and viola; squid taco: Cape Hope squid 2 ways, Masa soft-shell taco, fresh avocado, charred corn salsa, creme fraiche, nacho-crumb; 4-hour braised octopus, Romesco sauce, red pepper & celery gremolata, chive oil.

Led by head chef Stoltz, GALJOEN’s kitchen is dedicated to creating dishes that celebrate the natural flavours of fresh produce from the sea. Stoltz taps into childhood memories of holidays in Mozambique, where shellfish was gathered along the coastline and fish procured fresh from the local market. Each GALJOEN dish highlights the freshness of the seafood, ensuring it takes centre stage. 

“Our winter lunch menu reflects the changing season and the bounty of the sea. In every dish, our primary emphasis is on the ingredients. Our kitchen’s aim is to showcase their true essence,” says Stoltz. GALJOEN has partnered with leading seafood suppliers committed to sustainable fishing practices. From farmed mussels sourced from Saldanha Bay to a variety of fish caught by artisanal fishers, GALJOEN prioritises quality and sustainability in every dish. The menu is not restricted to a specific number of courses. It’s all about what’s available from local fishers and merchants and what inspires Chef Stoltz.

From top, left to right: fresh Saldanha Bay oysters served with vierge dressing, grilled pineapple salsa, lemon and black-pepper emulsion and borage flowers; garlic buchu flatbread; freshly steamed Saldanha Bay mussels with white wine and parsley sauce; Nguni camembert, Stonehouse, prune chutney, rum-pickled sultanas, spiced croutes, and toasted Macadamia nut.

GALJOEN’s multi-course winter lunch menu is a testament to the team’s commitment to offering exceptional value without compromising on authenticity and quality.

Lunch at R550 per person : 12h30pm : Thursday to Saturday valid until 31 August 2024.

GALJOEN’s signature dinner menu is priced at R850 per person : 18h45pm : Monday to Saturday.

GALJOEN will be offering a surf-and-turf’esque menu that incorporates Belly of the Beast’s cuisine into a menu that showcases both fish and meats during July while the latter receives renovations.

Address: 99 Harrington Street. Please reserve your table online via www.galjoencpt.co.za.

Listen to the below interview with Neil Swart of GALJOEN if you are interested in the restaurant and fishing industries, as well as social enterprise: