First of all, Kobus' philosophy is to serve dishes cooked with local ingredients from the coast, land and surrounding water to his 20 guests in the small beachside cottage. It's not necessary to go far away from the restaurant and the seaside to forage amazing ingredients: local lamb and venison, indigenous edible plants, wild herbs, seaweeds... there are lots of oceanic ingredients so powerful tasting and colourful to discover in Kobus' dishes, presented in the restaurant over a seven-courses menu.
Take a look at this video, meet chef Van Der Merwe, his brigade and step inside Wolfgat's world.
Below you can feast your eyes with a selection of outstanding dishes from Wolfgat. Enjoy!
Crispy Baked Kiesieblaar | Crispy baked Kiesieblaar with raw yellowtail and pelargonium mayo
Wild Sage Smoked Angelfish | Wild sage smoked angelfish with waterblommetjie, limpet and lemon veloute
Sorghum Porridge | Sorghum porridge with wild dagga beer ice-cream and honeycomb
Oyster Ice Plant | Oyster with ice plant, pickled watermelon rind and watermelon granita
Duinekool | Duinekool with klipkombers and dried snoek roe
Saldanha Bay Mussels | Saldanha Bay mussels with heerenbone and Strandveld greens