On the menu: Part of “Strandveld snacks” at the beginning of lunch
We were intrigued by all your dishes, but especially the bread with bokkom butter, which was like a bagna cauda, but West Coast style. Can you tell us about how that came about?
Kobus van der Merwe: At Oep ve Koep (our previous space which is still run by my family), we used to serve a fried bokkom* fillet in different versions – there was a breakfast-y one with egg, and we did a seared watermelon with bokkom and seaweed. And then everyone in the kitchen always grabbed and dipped their bread in the pan that we fried the bokkom in, because the juices were just ridiculous. We fried them in a little oil, and then we added butter while the bokkoms were heating up, and then, almost as a joke, because it’s the nicest feeling to clean a pan with bread in the kitchen, we started thinking of sending that to the table, and then just refining it a little bit.