Herman the chef had worked with Gavin at the Hout Bay Butcher's grill about 10 years ago. Anyone who knows Hout Bay would know that grill was about the best meat you could have in the Cape Town area. Herman has done it again and today you can have excellent fish and even sushi which goes really well if you do a starter of sushi and then a nice steak. I suggest the filet, sirloin or even the tartar that is absolutely amazing. Only little improvement: I would like a bit more "advice" when it comes to wines. Part of the Butcher's gill amusement was that the waitpersons would literally give you a lecture on South African wines - that is somewhat missing at Pescarne. But it is a minor thing, if you know a bit about wines, you can select a good one from the good list yourself!
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