firefish

If you’re anything like me, you’ll have your tried-and-tested V&A Waterfront restaurant: the one you make a beeline for because you know the sushi is good, the wine list isn’t an insult to the wine educated, and the prices aren’t a total swindle. I know, right? Sounds like a bit of a unicorn at the V&A. The problem with this tendency is that restaurants like Firefish can sail under the radar, when in fact they more than meet all of the above criteria: the food is delicious (and healthy to boot), the atmosphere cheery and chic, and the views of Table Mountain a postcard of Cape Town you’ll take home and keep with you forever. And if all of that isn’t enough, Firefish is currently offering a winter menu special, which runs until 31st August 2019.

Firefish

With all of this considered, I was seduced away from my usual V&A Waterfront routine for lunch at Firefish, hosted by the Kove Collection, the hospitality group behind this sophisticated harbour-side eatery and a portfolio of other South African restaurants, bars, and hotels.

Welcome drinks

Firefish Restaurant opened its doors towards the end of 2017, adding to V&A Waterfront’s existing cornucopia of eateries. Initially, the sheer variety of restaurants on the Waterfront’s Breakwater Boulevard can seem a bit overwhelming but once inside Firefish, its naturally bright and cheery interior and sophisticated, chic atmosphere drown out the noise and distraction of its neighbouring restaurants.

Firefish is an upmarket restaurant – and a Writer’s Choice Top Rated one at that – perched right on the harbour’s edge, yielding iconic views of the Cape Town harbour, from its tourist boats and restaurant-lined quay to the coruscating Ferris wheel and Table Mountain beyond. It has a delightful sheltered outdoor seating area but, due to the cold weather, we gathered inside and eased into our lunch with a flute of Graham Beck Brut and a bit of a chinwag with fellow foodie writers, bloggers, and photographers.

Graham-Beck-Brut

Three-course lunch with Kove Collection Wine

The Kove Collection has teamed up with various wine estates around the Cape to put together a signature range of wines, which we were treated to over the course of our lunch. To begin with, I had a glass of the Kove Collection Thelema Mountain White, an aromatic, lively, and elegant French oak barrel matured blend of Chardonnay, Viognier, and Rousanne. This paired excellently with my delicious starter of tuna tartare: cubes of raw, tender tuna served with avocado purée, crème fraiche, citrus dressing, and what tasted like a wasabi soy sauce with slices of raw chilli for kick. Also on offer were the parsley, butter, and lemon-dressed grilled baby squid and a fried goat’s cheese pastry, which, according to the exclamations of joy from my fellow diners were equally as delicious.

Firefish Tuna Tartare
Tuna Tartare

Kove-Collection-White-Blend

For mains, I chose the pan-roasted sea bass, cooked to succulent perfection with a crispy skin, and served with mussels, olives, cherry tomato halves, buttery baby new potatoes, and fresh thyme and fennel. Curious to try another of the Kove Collection wines, I veered from the tradition of pairing fish with white wine and ordered a glass of the Thelema Mountain Red, a gentle, smooth, and cherry-fragranced blend of Cabernet Sauvignon, Merlot, Petit Verdot, Grenache, Shiraz, and Cabernet Franc. Whoever said red wine and fish don’t go together has clearly never paired their seafood with the right red wine.

pan-roasted sea bass
Pan-roasted Sea Bass

Other dishes served for lunch were the grilled cauliflower steak with cauliflower purée and a walnut caper salsa, and grilled sirloin with walnut salsa verde, charred shallots, and potato fries. Here, it should be mentioned that while Firefish presents as a seafood restaurant (probably because of its ice bar, where guests can make their choice of fish, crustacean, or freshly shucked oysters), its menu is more accurately described as “surf and turf”. Making use of a Josper Charcoal Grill, Firefish turns out seafood, meat, and even vegetarian dishes that are both grilled to perfection and that retain their nuanced flavours. Also, using this state-of-the-art cooking equipment means that the restaurant can offer guests a varied menu that caters to all palates.

Our final course was a choice between creamy coconut panna cotta with mango sorbet, lime soil, and fresh wedges of grapefruit and orange, and vanilla crème brûlée with strawberries and olive oil sponge. I know: what a cruel thing to do making us choose between the two! I opted for the former, since my love of coconut panna cotta knows no bounds; not even the lure of crème brûlée.

Firefish-Panna-Cotta

One in a million

Firefish is one in a million for several reasons. Quite literally, it is one of a million V&A Waterfront restaurants, many of which are located cheek-by-jowl along the harbour’s edge. In spite of that, it manages to stand right out with its delicious, well-priced, and varied menu; impressive wine list; artful food presentation; chic ambiance; friendly, efficient service; and, let’s not forget, extraordinary harbour and mountain views. And so, for more esoteric reasons, Firefish is, to me, one in a million!

Firefish

Firefish is open Monday to Sunday, 12:00 to 22:30. For bookings and enquiries, please call +27 (0) 21 286 4933 or go to the website at www.firefishrestaurant.co.za

Shop 154 Victoria Wharf, Breakwater Boulevard, V&A Waterfront