Chef Guy Clark’s Ocean and Ash Tasting Menu at Tintswalo Atlantic

Dine in style at Tintswalo Atlantic. Enjoy Executive Chef Guy Clark's eight-course Ocean and Ash Tasting Menu.

The story of Tintswalo Atlantic is a truly special one. Wedged along the rocky shore of the Atlantic with Hout Bay and its Sentinel nestled across the bay, the boutique lodge sits pretty.

Guy Clark

What Executive Chef Guy Clark and the establishment have in common, is their passion. “I would like to offer diners a new perspective on food and a unique taste experience, with dishes that are simple yet sophisticated, and beautifully presented. I believe in celebrating ingredients in their purest form, using methods and techniques that enhance flavour, presentation and texture.” he mused.

The ‘Ocean and Ash’ menu features different themes. The first course focuses on seaweed, in three variations. The following three courses feature smoke as a central theme while the fourth pays homage to the breathtaking seaside location. This is then followed by the ‘fynbos’ theme in the form of fynbos rabbit wrapped in a fermented goats cheese ash case and served with wild sorrel butter. The final theme - Buchu - is honoured with a Buchu ice cream, ash meringue and ocean salt itakuja valrhona chocolate. 

Ocean and Ash TA


TA Dinner


TA Ocean and Ash


First Course

Oyster with seaweed salt

Mussel with pickled seaweed

Marron with sauteed seaweed

Second Course

Springbok - Snoek - Pistachio ash balls

Third Course

Rooibos smoked Kudu topped with wild garlic smoked skattie cheese and ocean water cured egg yolk

Fourth Course

Liquid umami with wild garlic ash

Fifth Course

Atlantic linefish with burnt lemon rind - Scallop and seaweed veloute

Sixth Course

Fynbos Rabbit with wild sorrel butter and a fermented goats cheese ash case

Seventh Course

Unique textures of six different mushrooms

Eighth Course

Buchu ice cream with ash meringue and ocean salt itakuja Valrhona chocolate



Chef Guy Clark’s Ocean and Ash tasting menu may be enjoyed for dinner, although booking is essential. The eight-course tasting menu is priced at R1100 per person. Make a reservation via or give the Tintswalo Atlantic team on +27 (0)21 201 0025.


Photographs by Tom Clark


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