COY: Redefining Southern African Fine Dining In Cape Town

On the water’s edge, with Table Mountain as a stunning backdrop, COY sits quietly at the heart of one of the most iconic locations in Africa.

This new culinary destination offers a refined yet relaxed take on fine dining, embracing the essence of southern African cooking in a setting that invites those who seek something extraordinary to discover it.
The experience is about more than just food—it’s an exploration of flavours, techniques, and ingredients that tell a story of Africa’s rich culinary heritage.
COY marks the second venture of the renowned South African chef Ryan Cole, whose flagship restaurant, Salsify at the Roundhouse, has become a cornerstone of the country’s fine dining scene.
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With COY, Chef Ryan offers a more laid-back yet equally sophisticated dining experience, bringing together the creativity and innovation that have become his hallmark. Joining him in the kitchen are head chefs Geoffrey Abrahams and Teenola Govender, both of whom bring their own expertise and vision to the table, contributing to the unique and dynamic culinary journey that COY promises.

At COY, the menu is an ocean-inspired, seafood-led exploration of Africa’s vast and diverse shorelines. Image: The Sandton Times

The dishes are a celebration of the continent’s ingredients, cooking methods, and rich culinary stories. For Chef Ryan, this venture is about unearthing the often-overlooked treasures of southern Africa and beyond, rediscovering ancient techniques and ingredients that have been lost to time. Chef Ryan believes that Southern Africa, and Africa at large, offers a wealth of culinary treasures. He is particularly captivated by the rich history, diverse cultures, and unique time periods that have shaped the region’s food and cooking techniques. What excites him most is the rediscovery of ingredients, preservation methods, and culinary practices that, until recently, had been forgotten.

COY — A bold fusion of textures and flavours, the Maize Chip with Tahini, Roasted Shiitake, Smoked Stanford, Red Lentil, Blatjang, and Cashew offers a vibrant and savory exploration of Southern African ingredients. Image: The Sandton Times

Though the menu is predominantly seafood-driven, it also features ethically sourced meat, showcasing the region’s diverse produce while staying true to Chef Ryan’s commitment to sustainability, seasonality, and locality. The dishes at COY reflect a deep respect for the environment, with each ingredient carefully chosen to tell a story of the land and sea. Guests can indulge in unique offerings like tuna tartare paired with caramelised coconut and sugarcane, or perfectly seared linefish served with mussels, peri peri, and askoek. The chargrilled squid, beautifully complemented by pearl barley and a bold rum sauce, exemplifies the attention to detail that defines the COY experience.

COY — The Venison with Sour Fig, Pickled Pear, and Botanica offers a refined balance of rich, gamey depth and bright, tangy accents, showcasing the essence of African flavours. Image: The Sandton Times

For those seeking something more substantial, COY offers an array of meat dishes, including venison paired with sour fig and pickled pear, and a lamb rump served with a twist on the traditional potjie sauce, alongside spinach, butternut, and a skopo jus. To finish the meal, diners can choose from an array of distinctive desserts, such as burnt banana crème with milk stout and malt, or a selection of local cheeses accompanied by honeycomb, maltabella waffles, and pear, all of which offer a distinct African flair with a touch of nostalgia.

COY — The Linefish Sashimi with Caramelised Coconut and Sugarcane is a refreshing fusion of delicate fish, sweet coconut, and a touch of tropical sweetness. Image: The Sandton Times

The dining experience at COY can be tailored to each guest’s preferences. For those looking for a more immersive experience, there is “the COY experience”, a seven-course tasting menu that takes diners on a culinary journey through cold starters, hot starters, mains, and desserts, offering something new and exciting with every visit. For a shorter yet equally satisfying option, guests can opt for “the twos” a lunch menu offering a selection of two dishes from different sections of the main menu, perfect for a business lunch or a relaxed meal during the day.

COY — The Linefish with Fynbos, Prawn, and Sumac offers a harmonious blend of earthy herbs, succulent seafood, and a tangy, aromatic delight. Image: The Sandton Times

Complementing the exceptional food is a thoughtfully curated wine list, with an emphasis on local wines that perfectly pair with the dishes. A cocktail menu featuring both classics and COY signature drinks adds to the vibrant atmosphere of the restaurant, making for an unforgettable dining experience.

COY — The Lamb with Pap, Spinach, Butternut, Skopo Jus, and Potjie, paired with Mielie Samp, Chakalaka, and Aromat, delivers a hearty, comforting dish packed with rich, savory flavours and traditional South African flair. Image: The Sandton Times

The interior of COY is as much a part of the experience as the food itself. Located in a stand-alone building at the V&A Waterfront, just off the Bascule Bridge, COY is somewhat inconspicuous, often overlooked by passersby—until now. The restaurant is nestled between the luxury yachts of the marina and the bustling fishing boats of the operational harbour, with Table Mountain standing proudly in the distance. The design of the space, however, ensures that once guests enter, they are immediately transported into an atmosphere of sophistication and elegance.

The award-winning interior architects and designers at KT Interior Architectural Studio have created a space that is both stylish and moody, designed to keep the focus firmly on the vibrant food while providing breathtaking views of the ocean and Table Mountain through expansive windows. The design incorporates a range of contrasting materials, from the blackened, sand-blasted timber cladding on the building’s exterior to the tactile textures inside. The hand-polished fireplace, set against a striking black-and-white mural by artist Melissa Dreyer, the raw steel bar with brass inlay, and the oak top all come together to create a space that feels both luxurious and grounded.

COY — Beef Tartare with Shito and Sweet Potato combines rich, tender beef with bold spices and the earthy sweetness of potato for a harmonious dish. Image: The Sandton Times

One of the highlights of the design is the visible yet discreet window into the kitchen, allowing diners a glimpse into the action as the chefs work their magic. The space is carefully balanced, with hard and soft elements blending seamlessly—such as the solid oak bar stools paired with soft white sheepskins, or the polished marble table in the private dining room resting atop a rugged, oversized timber tree trunk base. These contrasting elements create a sensory experience that matches the vibrancy of the food, offering guests a tactile journey as much as a visual one.

COY — “Tea with Ma” offers a heartwarming, nostalgic experience, blending comforting flavours with a touch of tradition. Image: The Sandton Times

Lighting plays a key role in the restaurant’s ambiance, with the design team opting for a dappled effect rather than an even wash, directing attention to each table’s focal point—the food. Gold lamps on each table further highlight the dishes, ensuring that the food remains the star of the show.

COY — The Burnt Banana Crème with Milk Stout and Malt delivers a rich, indulgent dessert with smoky sweetness and a velvety finish. Image: The Sandton Times

COY is not only about food and design; it’s also about supporting local artisans and producers. The furniture was custom-designed and produced by small-scale local manufacturers, while the lighting installations were created by South African designers. The artworks on display throughout the restaurant have been curated by the Everard Read Gallery, showcasing works from local artists that will rotate regularly and be available for purchase. This commitment to local craftsmanship extends beyond the restaurant’s interior to its culinary offerings, reinforcing Chef Ryan’s dedication to showcasing the best of Africa.

COY — The Selection of Local Cheeses with Paaper and Pear offers a delightful blend of creamy textures and tangy flavours, showcasing the best of South Africa’s artisanal cheese offerings. Image: The Sandton Times

COY is a hidden gem, tucked away in plain sight, offering diners a chance to explore the culinary wonders of Africa through the lens of one of the country’s most celebrated chefs. Whether it’s for a special occasion, a casual meal, or a moment of indulgence, COY invites all to discover a unique and unforgettable experience, one dish at a time.

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