Jane Mayne
Since Galjoen’s opening in 2023, Executive Chef Isca Viljoen’s vision has been to create a warm, inviting atmosphere where diners can relish exceptional food and wine. And over time, alongside her team, she has refined her seafood-focused cuisine using responsibly sourced fish and shellfish from local waters.
The restaurant’s latest winter menu reinforces the evergreen appeal of all things oceanic, especially all-time winner – perfectly paired fish and chips. One can rarely go wrong with the textural contrast of this winning combo, and Galjoen’s catch of the day delivers with a light golden batter housing flaky tender fish paired with crispy fried potatoes. Enjoyed with a La Brune The Valley Chardonnay from Elgin, or a Testalonga Mielie Magenta Grenache from the Swartland, this fresh catch ticks all the boxes for dependable comfort food with loads of crunch and flavour.
Succulent Saldanha Bay mussels
But before you get to the main affair, there’s obviously a starter to be had. While I also sampled Galjoen’s delectable curry-flavoured fresh cob Sashimi served with melt-in-your-mouth homemade crisps, the winter menu starts with fresh bread and a warm pot of creamy, succulent Saldanha Bay mussels in a divine broth perfect for dipping. This is paired with a Saurwein Chi Riesling, which sets the tone for the dishes to follow.
Tipsy Tart to die for
Seafood may be the feature focus of the restaurant, but dessert is a standout experience – a baked Brandy and date tipsy tart comprising banana bread served with homemade banana ice cream and chocolate sauce on a pecan nut and ginger crumble at the base – truly heavenly! Enhancing this outstanding treat is a Diemersdal Noble Late Harvest Sauvignon Blanc from the Durbanville area. This vibrant, classically-styled dessert wine is fermented in steel tanks and matured for 14 months, resulting in aromas of sweet almonds and tropical fruits.
A note for oyster lovers: While these are not on Galjoen’s new winter menu, the restaurant will always have oysters available at an extra charge.
Light and airy
Part of The Belly Restaurant Group, the Galjoen experience is casual, yet refined. Décor is contemporary and stylish – it’s a double volume space with an open kitchen, making it light and airy.
Belly of the Beast and Seebamboes are Belly’s other hugely popular ventures, and good news for foodies is that further expansion later this year will now see three more eateries opening their doors. The Group, led by Neil Swart and Anouchka Horn, will grow to include BURI, which will be centred around boerewors rolls; Quagga will focus on game and venison; and No Show will be a more casual place to eat without a booking.
Meanwhile, Galjoen’s winter lunch special runs from 1 May to the end of July 2026, and is priced at R450 per person from Thursday to Saturday. The offering upholds Galjoen’s philosophy: that is, celebrating seasonal cooking that highlights the depth and integrity of local seafood.
To linger longer at the table, diners can take advantage of Galjoen’s full multi-course menu in the evenings from Monday to Saturday. This is a more expansive expression of the kitchen’s talent, and features a series of dishes shaped by the day’s catch. It is offered at R850 per person.
What: Galjoen winter menu 2026
Where: Galjoen restaurant, 99 Harrington Street, Cape Town CBD
Galjoen restaurant reservations: Online via www.galjoencpt.co.za
Hashtags: #galjoencpt #thebellyrestaurantgroup
WS
