Exploring the Cape Peninsula is all about fresh air and fresh experiences, but all the walking around may leave you fantasising about what’s for lunch... and that’s where the Two Oceans Restaurant comes into play.
Perhaps you’ve just done the Lighthouse Keeper’s Trail, or maybe you’ve just climbed the kilometer of stairs back up from Dias Beach.
Either way, Cape Point is a place where you’re bound to work up a serious appetite, and the Two Oceans Restaurant, which has an epic view over False Bay, takes pride in pleasing your palette in a world-class manner.
Executive Sous Chef Dylan Shaw joined the Two Oceans Restaurant in winter 2008 (after a stint at Da Capo on Greenmarket Square) and brought with him a number of new ideas to extend and enhance the menu.
Together with Executive Chef Lindsay Lewis and the rest of their team, he’s implementing new looks and new tastes, and our team at CapeTownMagazine.com is quite impressed with their results.
You know you’re in for a real treat when you sit down to enjoy a meal at a restaurant that’s won the 2008 Millennium Award for the Tourism, Hotel and Catering industry – which is a particularly impressive feather in the cap of this restaurant.
Seafood is the specialty at the Two Oceans Restaurant, and when you look at a few numbers, it seems they’re doing something right: serving three-and-a-half tons of crayfish every 3 months and over 100kg of calamari per week must give you an indication of what’s cooking.
The Two Oceans Platter is the restaurant’s famous signature dish, and was featured on the Travel Channel. This platter, which feeds two, is truly something spectacular – both for the eyes and for the taste buds. The marine morsels taste so fresh it’s almost as if they jumped up out of False Bay and landed straight onto your table.
Served on a black pan, this dish includes crayfish, tiger prawns, calamari, mussels and linefish, as well as a ridiculously delicious Cape seafood curry pot – which deserves to be referred to as a pot of gastronomic gold.
Other scrumptious South African winners on the menu at the Two Oceans Restaurant are the kingklip (fish), the ostrich fillet (served with cranberry and mixed berry sauce) the duck breast (served with Imhoff fynbos cheese) and the Springbok Carpaccio.
Of course, you can enjoy some of the Western Cape’s most magnificent wines when you dine at the Two Oceans Restaurant, like the Zonnebloem Cabernet Sauvignon or the Paul Cluver Sauvignon Blanc. Or you can order a bottle of Taittinger champagne if you’re celebrating something special!
Fifteen minutes for your main course and four minutes for your dessert (Fudge Picasso, anyone?) - that's the longest you'll have to wait for your food. It’s good to note that traditional African time does not apply here!
Not that you would mind spending more time than is necessary at the Two Oceans Restaurant. It’s easy to let one hour drift into the next here, as the epic view enchants you and you slip into a refined sense of relaxation.
Their extensive outdoor deck presents plenty of opportunity for an incredible breakfast as well, or to catch some sun before taking the
Cape Point Funicular up to the light house to save your energy for a walk down to one of the beaches.
Molo Says: “For a festive feast to remember, visit the
Two Oceans Restaurant for Christmas lunch; their
New Year’s Day lunch at Cape Point is also a treat!
Winter: 9h00 to 17h00 (April – September)
Summer: 9h00 to 18h00 (October – March)
Website: www.capepoint.co.za Info centre: Tel 021 780 9010 / Fax: 021 780 9203 / info@capepoint.co.za
Restaurant: Tel 021 780 9200 / Fax 021 780 9060 / info@two-oceans.co.za
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