Prawns, Dumplings & Show-Off Oysters: Eating My Way Through Beluga

This was a real blast from the past, in the best, full-of-stories kind of way.

When I moved to Cape Town to study back in **REDACTED**, Beluga was our local haunt. Their incredible sushi (and cocktail) specials + the general vibe, had us coming back as often as our bank balances allowed.

The location may have shifted and the menu might have evolved, but there’s just something about sitting down at Beluga and dipping their warm bread into olive oil that makes me feel 19 again.

• With prime position in the V&A Waterfront cruise terminal, guests are treated to dramatic sea views as well as the opportunity to get up-close-and personal with some of the world’s most prestigious cruise liners. We spent the afternoon people watching (and holiday dreaming) as tourists hopped on and off the Queen Anne.

Inside, it’s big. The kind of place that knows how to host a crowd: 300 seated, 350 for cocktails, plus a private dining room with a screen if speeches or slideshows are your thing. (A small teenage heartbreak: the spinach and cream cheese dim sum of yesteryear are no longer on the menu. We mourn. We move on.)

Fresh Saldanha Oysters | 6 for 215

Large oysters served traditionally on crushed ice with lemon wedges and tabasco. And honestly? Show-offs. Huge. Juicy. Briny in that clean, ocean-fresh way. The kind of oyster that makes you reassess every oyster you’ve had before. I imagine this is how getting bumped to business class ruins economy for life. Without a doubt, the best oysters I’ve ever had.

Prawn & Ginger Dumplings | 3 for 110

Generous with the prawn, lifted by some fiery fresh ginger and spring onion, these plump little parcels were served piping hot. The kind of dumplings that disappear too fast and makes you consider ordering three more rounds. Comforting. Fragrant. Could easily have eaten 45.

Asian Prawns | 145

Four grilled prawns perched on ramen noodles with broccoli, edamame, baby marrow, and peppers, topped with sesame seeds and a sweet soya sauce situation. While it was a little too sweet for me, Marvin devoured it in 0,4 seconds and I hear that it’s one of their top sellers.

Daniel’s Dream | 8 for 180

Seared salmon on the outside, fresh salmon, tempura prawn, cucumber and cream cheese inside, topped with kewpie mayo and caviar. Big rolls. Big ingredients. Big love. The mix of textures – crispy prawn, silky salmon, charred salmon, creamy cheese and crunchy veg – gives indulgence while retaining its freshness. 10/10, highly recommend.

Crispy Baby Squid | 305

Tempura-coated tubes and tentacles fried until golden and drizzled with a signature spicy peanut dressing. A serious portion. Super crispy. Slight sweetness. That peanut sauce brings a nutty, spicy richness that makes it dangerously addictive. Served with your choice of side: crushed baby potatoes, rustic fries, pilaf rice, buttered mashed potato, roasted vegetables or salad. We went with the fries, because, well, fries. It was a hefty dish that kept Marvin smiling from start to finish. Not a fan of battered squid? You can also go for the grilled version, with a hint of Cajun spice, served with fresh seasonal salsa and lemon aioli.

1kg Prawn Platter | 550

A Beluga classic. One whole kilo of prawns, lightly spiced and grilled with olive oil. Served with your choice of sauce — lemon butter, garlic butter, or peri-peri — plus a side. We went with crushed baby potatoes and let’s just say: garlic, butter, parsley, a moment of respect. The peri-peri is mild (too mild for me) and the chilli mayo on the side adds creaminess if needed. This is messy, hands-on, happy food, thank goodness for the fancy little apron they give you to protect your clothes and your ego.

Persian Orange & Almond Cake | 95

Decadent almond cake soaked in orange syrup and served with vanilla ice cream (vegan or full cream!). Dense and fragrant, the citrus cuts through the richness, the almond keeps it luxe, and the dreamy vanilla ice cream ties it all together.

Beluga may no longer be my student-era sushi special spot, but it’s grown into something that feels just as satisfying in a different season of life. It’s where you go when you want generous portions, big flavours, and a bit of theatre from the harbour. Nostalgic for me, yes, but also genuinely good in the here and now.