After the resounding success of GALJOEN, a seafood-focused restaurant celebrating local ingredients, Anouchka Horn and Neil Swart — the powerhouse duo behind the much-loved Belly of the Beast — are set to debut their latest venture, SEEBAMBOES. This intimate tasting-menu restaurant opens its doors on 7 March 2025, bringing an inspired and reimagined approach to the concept of “surf and turf.”
Located on the mezzanine above GALJOEN on Harrington Street, SEEBAMBOES is a collaboration with chef Adél Hughes and artist Liebet Jooste, whose creativity fuels an adventurous dining experience. Together, they’re turning the often-maligned “surf and turf” into a modern culinary journey, celebrating local sea and land produce in ways that are both nostalgic and wildly innovative.
A Playful, South African Reimagining of Surf and Turf
“If surf and turf has had a bad reputation, it’s because it’s been done badly,” says Swart. “Think steak and calamari, or steak and prawns — often uninspired and poorly prepared.” At SEEBAMBOES, however, the team is determined to change the narrative.
The name SEEBAMBOES pays homage to South Africa’s iconic sea bamboo (Ecklonia maxima), a towering kelp found in the Great African Seaforest. The restaurant’s menu is built on the same principle as its name: showcasing the harmonious potential of land and sea in unexpected combinations.
“Surf and turf doesn’t have to be about serving a slab of fish and a chunk of meat on the same plate,” explains Horn. “It could be a dish of seaweed with meat or a mix of seaweed with vegetables. After all, vegetables are ‘turf’ too, right?”
The Culinary Vision
Heading up the SEEBAMBOES kitchen is Hughes, whose fascination with the interplay of sea and land began years ago on the beaches of Betty’s Bay. “I’m intrigued by how these two worlds meet,” she shares. “At SEEBAMBOES, we’re exploring unexpected flavours and creating dishes that surprise and delight.”
The team’s experimental dishes include:
- Kelp Spaghetti with Exotic Mushrooms and Wagyu Brisket, where the broth’s heat melts the thinly sliced beef for a light, umami-rich experience.
- Snoek Mousse with Biltong Powder and Dune Spinach, a creative nod to South Africa’s culinary heritage.
- Shoestring Fries with Bokkom Butter, elevating a simple snack with bold local flavours.
- Charred Vegetables Cooked in Kelp Stipes, served tableside in their natural vessel for a dramatic presentation.
Desserts, too, channel seaside nostalgia, with elevated treats like a Triple Chocolate Cookie Ice Cream Sandwich with Caramel Crunch and Dried Sea Lettuce or a reinvented Eskimo Pie.
The Space
With just 16 seats, SEEBAMBOES is designed for intimate, immersive dining. Diners ascend from GALJOEN into a sophisticated space where reclaimed glass embedded with sea sand and sea bamboo-inspired hues evoke the Cape shoreline. A “wall of curiosities” near the entrance displays foraged objects from the beach and veld, hinting at the restaurant’s ever-changing seasonal menu.
High tables and a view of Table Mountain over the chefs’ shoulders create a relaxed, bar-like vibe, while the proximity to the kitchen ensures an interactive, sensory experience.
Local, Sustainable, and Memorable
True to the ethos of Belly of the Beast and GALJOEN, SEEBAMBOES stays rooted in sustainability. “We’ve drawn a hard line: no imported salmon, prawns, or any foreign ingredients,” says Swart. “We have an abundance of incredible produce in South Africa, and we’re committed to celebrating it.”
The wine list is equally thoughtful, featuring lesser-known South African wines and offbeat discoveries served by the glass. “It’s about showcasing wines we love—wines that surprise and complement the menu,” says Jooste.
SEEBAMBOES officially opens on 7 March 2025, with bookings available from 14 February. Dinner is priced at R1200 per person and starts at 18:45, Tuesday to Saturday.
For a bold, imaginative take on surf and turf, make your reservation at www.seebamboescpt.co.za and follow the journey on Instagram @seebamboes.
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Feature image: Claire Gunn
