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Dining with Chef Bruce Robertson at The Boat House

Dining with Chef Bruce Robertson at The Boat House


Jenny and I left our offices on a grey and rainy Friday, heading down the Peninsula towards Scarborough. Winding along the coastal road, past surfers resting on the rise and fall of the ocean at Misty Cliffs, we were reminded of the beautiful city we are privileged to call home.

The Boat House is a charming Cape Cod style beach house, located along gravel Beach Road, with only a grove of milkwoods between the house and sea.  Bubbly Bruce met us, barefoot (despite the cold!), looking relaxed in faded, rolled up denims as we made a dash inside between cloudbursts.   Brightly coloured towels and picnic baskets line a bench in the entrance, waiting to be collected by those wishing to picnic on the nearby beach.

Bruce’s home is warm and welcoming, dotted with the many treasures from his years of globetrotting.  Glimpses of his past successes are evident everywhere, ghost chairs from the Showroom grace the patio, canvasses from the Long Street bunny chow shop dominate one wall and his many awards another.

Whilst we sipped a glass of sparkling wine, delicious aromas emanated from the open plan kitchen where Bruce began to prepare or meal.  We sat at a driftwood sculpted rough table, laid simply with small tiles as a side plate. Bruce only serves 5 Cederberg wines, courses paired with Sauvignon Blanc, Chenin and Rose for the starter and mains and a Bukketraube and Shiraz with dessert.

Our sublime meal began with seafood chowder – homemade gnocchi, mussels and baby marrow served in a deep bowl and topped with a fresh mung bean sprout, grown on Bruce’s windowsill.

Bruce chatted easily with us as he cooked and sat with us to explain each course and accompanying wine. We watched as he plated our mains, olive oil mash, topped with fresh line fish, warm Nicoise cream and a little quail egg. All ingredients are sourced within a 20 km radius, fish from Kalk Bay, veggies and cheese from locals, herbs homegrown.  Bruce is also a SASSI supporter.  We talked about travel, food and life in general and managed to squeeze in a beautifully plated dessert in between, traditional ‘Melk Kos’ Boeber jelly, homemade stewed fruit samoosas,  nachtmusik and honey caviar (pollen removed from the sacs of honeybees!)

For further information on Chef Bruce and to make a booking, visit his website here.
•    Lunch (3 or 5 courses)  : Monday – Saturday   pre-booking essential
•    Dinner: Friday nights only
•    Picnics : gourmet or executive basket  pre-ordering essential
•    Private functions and gourmet week-ends away by arrangement
•    One double bedroom for overnight stays

The Boat House - 36 Beach Road, Scarborough, Cape Town


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