From mussels picked off the rocks of Saldanha Bay to fish caught by self-employed fishermen, each bite at Galjoen tells a story of respect for nature and pride for South African cooking.
Fun fact: Galjoen is South Africa’s national fish. Sadly for our tastebuds and tummies, the folks at SASSI have redlisted it, so we won’t find any restaurants serving the linefish as the catch of the day.
In full support of both socio-economic and environmental sustainability, they have partnered with a number of the Cape’s top merchants to ensure a supply of raw produce directly from our shores. ‘People come to Cape Town and eat imported seafood, and that just makes no sense to us,’ says Horn.The set menu showcases responsibly caught fish and shellfish with expert aplomb – a credit to Head Chef Isca Stoltz and the childhood holidays that nurtured her appreciation for foraged seafood.
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