After hearing so many good things about Slipway we were VERY excited to try it out, so we went in a group of 6 adults and 2 children, when we got there we immediately loved the location. We were informed by our waitress that there will be about a 45min wait for our food, which was not problem as we were on holiday and not in a rush, we ordered our starters and it was lovely, then ordered our mains and it went downhill FAST from there! We waited close to 3 HOURS for our main and when it finally arrived it was absolutely disguisting! Probably the worst meal of my life! When we asked to speak to the owner she was dismissive and rude!
Absolutely disguisting! Don't waste your time at this place!

Point Seven being the Slipway Restaurant, shoehorned between Transwes Boat Repairs, Global Engineering and Sea Harvest Fisheries in Saldanha’s industrial complex, I made my way there. I planned on having lunch here and had been fantasising about half a dozen oysters on a bed of ice, with a squeeze of lemon, a dash of Tabasco and washed down with an ice cold dry white wine. After a photo session I made my way inside where I was greeted by a surly West Coaster who promptly informed me that they had no mussels. “That’s Ok, I’d like half a dozen oysters, please.” “We’ve got no oysters either. It’s the wrong season.” I really don’t know why I insist on seafood when I’m at the coast. I should know better by now. Settling for garlic snails and a beer, I ate my lunch, accompanied by a symphony of screeching angle grinders, punctuated by the ringing blows of a sledgehammer. Perhaps one should only patronise this establishment after working hours and in season. Their menu seems to indicate that they specialise in mussels, mussel and bacon bites, steamed mussels, garlic mussels, mussels marinara, Greek salad with mussels, smoked haddock with mussels, tagliatelle with mussels, curried mussels, mexican mussels, mussels in a creamy port sauce, mussels merenieure, mussel pot, mussel combo, mussel stir fry, mussel kebabs, etc. In fact, about 50% of the items on the menu were mussels of some variety or other. Wonder why they don’t get stock from somewhere else?