The Kove Restaurant in Camps Bay

Camps Bay Restaurant adds exquisite flavours to eating out in Cape Town

Lovers of fantastic food and decadent dining in trendy settings have always been admirers of Capetonian restaurant entrepreneurs Paul Kovensky and Christian Barnard.

This summer in Cape Town they add another gem to their selection of restaurants, and the new Camps Bay restaurant goes by the name of The Kove restaurant (and not the Cove restaurant as people naturally assume when hearing the name of the new restaurant).

Chef Neil Norman brings his experience to the table after having commenced his studies at Zevenwacht Chef School and worked at top class restaurants’ such as D’Aria Function Venur, Poplars Restaurant, Greens Restaurant and Balthazar Restaurant.

Let's see the menu
The menu at The Kove allows meat lovers to either select their own prime cuts of meat or tuck into dishes such as the spectacular Fillet Château Briand, with marchand de vinor flambéed in brandy, or Fillet a la Bordelaise - matured grain fed 500g Sirloin on the bone, and sea food or shellfish platters

The cocktail menu is an absolute treat, providing an interesting mix of classics such as gin martini, mojitos, pina coladas and kir royales.

The extensive wine list allows choice for the wine connoisseur and an education for the interested. With a wide range of wines available by the glass this menu offers flexibility and drinkability.

Camps luxury
The luxurious décor adds to the ambiance of the restaurant with dark leather booths allowing intimacy and privacy. The décor of Kove was conceptualised by Paul Kovensky and executed by John Case of Stefan Anthoni, and adds something exceptional to the exceptional to Camps Bay.

Please contact: +27(0)21 438 0004 for reservations.

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