Ryan Cole, renowned as the Eat Out Woolworths Financial Services Chef of The Year and owner of the Eat Out three-star restaurant Salsify at The Roundhouse, has introduced a new culinary destination to Cape Town. Located at the bustling V&A Waterfront, Coy offers a one-of-a-kind dining experience focused on elevating local and African flavours while incorporating ocean cuisine into its vibrant menu.
Hidden in Plain Sight
True to its name, Coy—meaning unassuming or shy—is a hidden gem tucked away within the popular V&A Waterfront precinct. Despite its subtle presence, the restaurant stands out for its bold exploration of African ingredients and culinary traditions.
Ryan Cole describes the vision behind Coy, stating, “We wanted to focus on what Africa offers instead of looking outward. Coy celebrates local ingredients and methods, highlighting the vast potential of African cuisine.”
A Playful Take on South African Classics
Coy’s menu reflects a playful interpretation of South African culinary staples. Led by talented chefs Teenola Govender and Geoffrey Abrahams, the restaurant presents a seven-course set menu, emphasizing locally sourced produce. Signature dishes like lamb potjie with spinach and skopo jus, and braaied line fish with peri-peri and askoek, offer diners a taste of refined South African classics.
One of the most surprising highlights is the cold mussel dish, served in a tangy sauce. Chef Geoffrey notes, “We’ve had so many diners who’ve ordered the cold mussels and been pleasantly surprised. Everyone is used to warm mussels in a creamy white sauce, so this is a fresh, unique experience.”
In addition to its creative takes on seafood, Coy offers a vegan menu, providing plant-based options that align with the restaurant’s commitment to inclusivity. For lunch, diners can enjoy a pared-down menu called “the twos,” where they can choose a starter and a main course for a simpler, yet equally delightful, experience.
Drinks with a Twist
The beverage program at Coy has been crafted to complement its culinary offerings. The cocktail menu features nostalgic twists on old-school favourites, all inspired by local flavours. One of the standout drinks is a cane and cream soda cocktail, sourced from Teenola’s hometown of Durban. As she explains, “For many South Africans, cane and cream soda bring back memories of student days, and we wanted to play on that nostalgia.”
Other notable cocktails include a spicy tamarind margarita and a drink made with homemade kombucha and aged, smokey pineapple. The wine list is equally impressive, featuring show-stopping local producers handpicked by the restaurant’s wine steward, ensuring that every glass is as carefully considered as each dish.
Rooted in Sustainability
Sustainability is at the heart of Coy’s philosophy. Ryan Cole has instilled this passion throughout the restaurant, ensuring that only traceable, fresh seafood is sourced directly from local fishermen. Ryan explains, “We only ever use fresh produce. If the fishermen go out and there’s nothing to catch, then we don’t serve that dish. It’s all about respecting the environment and using what’s available.”
The dedication to sustainability extends to the entire restaurant, with minimal imported ingredients and a focus on local produce. “The squid dish on our menu is caught by an individual off the coast of Simon’s Town specifically for us, which means we need to give them a heads-up when we need it,” shares Chef Geoffrey.
A Beautiful Affair: The Ambience and the Food
The restaurant’s striking interiors create a bold contrast with the serene backdrop of Table Mountain and the ocean. Dark, moody colours paired with textural elements like custom ceramics and locally sourced art pieces add to the sophisticated yet relaxed atmosphere.
The design of the space mirrors the food itself—refined yet accessible. “We wanted the food to reflect that relaxed nature, without making it clumsy or outdated, but instead to embody the accessibility of the space and the familiarity of the flavours,” Geoffrey explains.
Open for All
Coy welcomes guests daily, offering lunch from 12 pm to 2:30 pm and dinner from 6 pm to 9 pm. With its unique setting, innovative menu, and unwavering commitment to local ingredients, Coy provides a dining experience that is both intimate and extraordinary. Reservations can be made online for those looking to embark on this culinary journey.
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