It’s going to be a taste journey.
Coco Safar is a luxury cafe in the trendy Sea Point area also boasts a decadent patisserie station and espresso bar with world-class coffee. You can also purchase pods directly from them and take your aromatic experience home. But not before you try to decide – because there are so many options! – what to indulge in from their mouth-watering menu. Will it be the bao steamed buns with Asian salad, or the ostrich pie among many other delicious options?
Or their new tapas?
Taking inspiration from France, the Mediterranean and Asia, the new menu was conceptualized by Coco Safar’s well-travelled culinary team headed by executive chef Carmen Rueda, who spearheaded the experimental kitchen for British celebrity chef Heston Blumenthal (who founded the 3-star Michelin Fat Duck), held an executive chef position at what is considered in culinary circles the ‘world’s finest restaurant’ – el Bulli – a Michelin 3-star run for many years by chef Ferran Adrià in Spain, and an executive chef position at 2am Dessert Bar in Singapore, by Asia’s top pastry chef Janice Wong. With a track record like that, any new culinary offering coming out of the Coco Safar innovation hub kitchen is sure to stir the senses in an extraordinary way.
And if that’s not enough to get Coco Safar fans excited, the brand’s Head Beverage Curator, Marshall Siavash has worked on a retro new cocktail menu for the Sea Point flagship. Marshall’s CV is no doubt illustrious: he used to head up the bar at The House of Machines, held a head bartender position at Outrage of Modesty, as well as Cause Effect (when it was selected as one of the top 5 bars in the world), before joining Coco Safar’s international team. The new Back to Classic Cocktail Menu is designed to perfectly compliment the new Tapas Sharing Experience, and offers treasured cocktail classics from the style capitals of the world, such as the much loved whisky-based Old Fashioned, the classic Gin Fizz, and the 100-year old Negroni.
So now that we have your attention, here’s a teaser what you can expect from the menu: smoked brisket ravioli in a vegetable broth with chives, grilled aubergine rosemary sweet potato mash, shimeij mushrooms and miso-honey glaze; herb crust seabass with grilled pakchoi, lemon-herb cream cheese and fish broth, to name a few and of course, decadent Parisian-style desserts, which can be hand-picked from Coco Safar’s in-house patisserie counter.
Bookings are essential as no walk-ins will be allowed and there are only 48 spots available per night. The 8-course tapas will cost R695 for two people sharing and the 4-course menu is R360 for two people sharing and is available from Wednesday to Saturday from 6pm.
With vintage black and white movies playing in the background and retro candle-lit tables, the seductive evening ambiance at night is like none other, which all forms part of the signature Coco Safar brand experience.
Directions to Coco Safar
277 Main road
021 433 1336