Seebamboes: Surf & Turf’s Bad Rap Restored
Harrington Street’s got yet another dining destination for foodies to feast at. This time, it’s an intimate, bookings-only space on the mezzanine level above Galjoen Restaurant, called Seebamboes.
A Perfect Setting at Seebamboes
With a wealth of experience and creativity, chef-owners Anouchka Horn and Neil Swart – who shot to fame with the launch of Belly of the Beast and later Galjoen – and Chef Adél Hughes and artist, Liebet Jooste are pushing boundaries in Cape Town’s culinary scene. With a range of dishes and a number of offbeat wines by the glass, you’ll struggle to find a similar standard elsewhere. Of course, the almost secret location of the eatery adds to its charm and with simple, yet incredibly thoughtful interiors, you’re in for a real treat.
Furthermore, at the entrance of Seebamboes, an artful collection of ceramics, filled with oceanic finds, sets the scene. These range from seaweed and mussel shells to dried kelp and pieces of crayfish. Additionally, the open kitchen – which spreads from the entrance all the way through to the other side of the eatery – promises a theatrical dining experience of note. Stunning glassware hangs overhead whilst wave-like splash panels, engrained with beach sand and foam-like textures, serve as subtle dividers whilst still allowing for an interactive experience.
Seebamboes’ Unique Décor and One-of-a-kind Delights
With a glass of Just My Luck bubbly in hand, we curiously walked through the brand-new space. It’s small and intimate, with a maximum of sixteen seats. Also, it was clear that every detail had been carefully thought through. The tabletops resemble the sea with contours and colours of incoming waves and pretty pebbles. Ceramic light fittings hang from the ceiling – a genius combination of imperfect shapes and unpredictable light that create the illusion of an under-the-sea kelp forest. Even the knives are handmade with the name, Seebamboes engraved in its handles. And, the cutlery is perfectly placed on reindeer horn, naturally shed and collected from the Eastern Cape. Every now and then, you’ll also spot an ocean-inspired doodle – whether it’s on a black panel above the kitchen’s counter tops or at the back of the menu. Essentially, this is Liebet’s way of telling Seebamboes’ stories through art.
Restoring Surf & Turf
Lunch kicked off with a starter snack of Klipkombers chips and Worcestershire marinated oysters topped with pineapple chutney. However, that was merely the beginning of a nostalgic journey, exploring Chef Adél Hughes’ elevated take on Surf & Turf. What followed was a Snoek pâté, biltong powder, braaied grapes and spekboom, served with brown bread crisps. Then, plates with Cape Point octopus, fermented tomato and Nduja flatbread made the rounds, complemented by the most delicious seaweed chimichurri. One of our favourites, though, was the dive-in-bowl. This dish consisted of aged Franky Fenner rump with seaweed and exotic mushrooms in a Betty’s Bay dashi. Served with chopsticks, it allowed us to explore turf flavours with the etiquette of pescatarians.
Thereafter, served with the impressive, handmade knives, another red meat dish came past. This time, it was Swellendam lamb in a sardine garum marinade. This made for another surprising Surf & Turf combination, complemented by a tomato carpaccio and dune spinach, which rounded it off perfectly.
The palate cleanser for the day was a Watermelon Popsicle, topped with suurskuimpies. For many, the flavours resembled that of a watermelon and feta salad.
Blesbok loin, steamed mussels and curry chowder sauce, coupled with cabbage steamed in a Seebamboes stipe, raised the standards even further. We were reminded of both the bush and the sea at the same time.
Finally, an Ice Cream Sandwich was served as the grand finale. The ice cream filled choc chip cookie, dipped in caramel crunch and dusted with sea lettuce, made for the most unexpected, yet exquisite flavour profile. Not too sweet, but sweet enough, this dessert not only brought about the nostalgia of ice cream on the beach, but it also reminded us of the incredible talent in South Africa’s kitchens.
Seebamboes is a must for anyone who wants to experience the true tastes of the most Southern side of Africa. Additionally, it brings together the being of our people and the brilliance of our produce – all on one plate.
