Ryan Cole, Eat Out Woolworths Financial Services Chef of The Year and owner of Eat Out three-star restaurant Salsify at The Roundhouse, has opened a new restaurant in the Mother City. 

Located at the V&A Waterfront, COY offers a one-of-a-kind dining experience centred around bringing local and African flavours to the forefront, with ocean cuisine woven throughout the menu.  

Hidden in plain sight

Aptly named COY, meaning unassuming or shy, the new restaurant is ‘hidden in plain sight’, as it is tucked away in the bustling V&A Waterfront precinct.  

COY explores African ingredients and spotlights the richness of the continent’s culinary traditions and methods.  

Ryan explains, “We wanted to focus on what Africa offers instead of looking outward. COY celebrates local ingredients and methods, highlighting the vast potential of African cuisine.” 

 When asked what makes this restaurant unique, Ryan answers, “It’s the setting, location and the team.”  

Captured by Jan Ras

A playful take on South African classics   

Led by chefs Teenola Govender and Geoffrey Abrahams, COY offers a playful interpretation of South African classics. 

The seven-course set menu heroes local produce, with treats like lamb potjie with spinach and skopo jus and braaied line fish with peri-peri and askoek. Popular dishes on the menu include cold mussels in a tangy sauce and freshly prepared bread, which celebrates the idea of a labour of love. 

“We have a cold-mussel dish, and … we would love for people to try it from the point of view that everyone likes warm mussels in a creamy white sauce with bread, [so] come try cold mussels. We have had so many diners so far who’ve ordered the mussels and been so surprised,” shares Geoffrey. 

Mussels with fennel, citrus, pine nuts & Baharat. Captured by Jan Was

 The pastry team has been instructed to focus on perfecting each loaf of bread to ensure it meets the highest standards. “There is nothing better in this world than warm bread and butter,” adds Teenola. 

 COY also offers a vegan menu and a pared-down lunch option called “the twos,” allowing diners to select a starter and a main. 

Maize chip with tahini & roasted shitake and red lentil, blatjang, cashew & atchar. Captured by Jan Ras

 With a strong emphasis on procuring local produce to craft the elegant dishes offered at COY, only a single cheese is imported. 

 “The squid dish on our menu is caught by an individual off the coast of Simon’s Town specifically for us, which means we need to give them a heads-up when we need it, but that is as local as it gets,” shares Geoffrey. 

Mielie samp, chakalaka & Aromat. Captured by Jan Ras.

 Drinks offer familiar favourites with a twist

 Curating the cocktail menu, Teenola and Geoffrey ensured that South Africans would find old-school favourites with an innovative twist. 

Inspired by her love for sugar cane and as a nostalgic nod to her hometown, Durban, Teenola was able to source sugar cane from a local supplier based in the city. 

“We’ve got a cane and cream soda, which I think is quite funny. I think for a lot of South Africans, if you’ve ever had a student experience, cane and cream soda is very nostalgic,” she says.  

Cane and Cream Soda, Captured by Jan Ras

Other cocktails on the menu include a spicy tamarind margarita and a cocktail made using homemade kombucha, and aged, smokey pineapple. 

Kenyan Dawa – Absolut Vodka, ginger & honey. Captured by Jan Ras

 The wine list has been curated to feature show-stopping local producers hand-picked by the restaurant’s wine steward. 

Rooted in sustainability

 Ryan has ensured that his passion for sustainability has been echoed throughout COY, including using only traceable, fresh seafood sourced from local fishermen. 

 “We are only ever using fresh produce … and if the fishermen go out and attempt to catch and there is nothing, then there is nothing,” explains Ryan.  

A beautiful affair – the ambience and the food

 The restaurant’s dark and edgy interiors create a stark contrast to its surroundings and pristine views of Table Mountain and the ocean.

Captured by Jan Ras

Textural moments are found throughout the restaurant, from the tabletops to the seating, and this is carefully translated in the refined dishes.  

 “We wanted the food to reflect that relaxed nature, not to make the food clumsy or outdated, but to reflect what the space has to offer, with accessibility at the forefront of not only the price point, but also the familiarity of the food,” shares Geoffrey. 

Captured by Jan Ras.

Local art pieces on consignment from Everard Read and custom ceramics have been carefully chosen to reflect the dining theme.  

COY is open on Monday to Sunday from 12pm to 2:30pm and from 6pm to 9pm.   

Reservations can be made online.

Captured by Jan Ras.