I’m no Michelin Reviewer (although I do have some idea as to what the specifications are if you’re aiming to have that shining star behind your name), but if I DID work for the Michelin and if the Michelin Guide DID exist in South Africa, I’m pretty sure that Pier Restaurant (down at V&A/Die Waterkant, or that’s The Waterfront for our non-SAFFA readers) would be the proud owner of a one star by now — or at least be listed on the Michelin/on it’s radar.

Anyhoo, Michelin Guide-ing aside, I did have the pleasure of dining and a lot of wining here during a long overdue sibling vacay to the Mother City with my brother (we’re thick as thieves). It is one of the best restaurants in Cape Town South Africa. So, no-brainer, I HAD to check it out. 

It had been on my list of places to eat in South Africa since opening, and, well, not living in Cape Town (sigh), it’s not as if I could have made a reservation sooner.

Speaking of reservations, you will need to book in advance. I was here in November, so just before the mania that ensues from December to at least February in CT, and I booked two weeks in advance. I’d say a month prior booking is essential when it’s season for any of the top restaurants in Cape Town, perhaps even longer than that!

For fun & game’s sake, let’s just pretend I was someone from the Michelin Guide, and had my neat little five-check criteria under my wing. 

So, without further aseafoodo, here’s my honest review of Pier. 

First impressions

Wowee, where to begin? The intimate restaurant is bright and airy, overlooking bobbing yachts and sailboats in the distance smack bang in the heart of the waterfront. Sort of circular in shape, every table option boasts oceanic views. I think there are about 15 seats in total, and I love the smaller setting. It’s on top of The Waterside, so you’re guided upstairs to where the eating extravaganza begins. 

Service wise? Out of the park. Just like you’d expect from a Michelin. Every care was taken. Every chair pulled out, and first introductions laid down warmly. You only had to blink and our waiter was at our side. The chef came to introduce himself, too, right at the start.  

When you first make your reservation Pier asks you a bunch of questions regarding intolerances and allergies. After a few minutes of being seated and our first glass of wine in hand, I was asked about these further. And can I just say, it’s the first time EVER (and I’ve had my fair share of actual Michelin-starred restaurant visits) that I was asked such specifics about these. And it was SO appreciated. I’ll proudly admit that I am a fussy eater, too. Not by choice. But the taste buds want what the taste buds want. 

For example, I’m lactose intolerant (albeit self-diagnosed) but for some reason, I don’t struggle as much with butters. It’s more so milks, creams, yoghurt, etcetera that really kicks my tummy overboard. Our waiter asked if I was able to handle butter or if it was all dairy I couldn’t do. You know, small things like that. 

For me, it’s a no-brainer why I consider it one of the best restaurants in Cape Town South Africa. 

Quality of Ingredients   

Growing up in KZN, our rendition of a “braai” (a classic South African BBQ) was never the meat-heavy sort you find in our Afrikaans-speaking communities. NOW, before you go fretting, Pier has nothing to do with grilled meats, people. Instead, in our household, we always favoured freshly-caught fish, prawns, and the likes over the flame. 

What I’m getting to here is that I love anything to do with the ocean when it comes to food, and so naturally, Pier’s ode to it is right up my wave. 

~ Side note, Pier is part of the La Colombe Group (six restaurants encompass this), and this includes SA’s best restaurant, the OG, La Colombe restaurant in Cape Town. I’ve always wanted to check out Pier because of its seafood-heavy menu inspiration. ~ 

Down to the ingredients. 

If you’re curious about what the Western Cape has to offer, specifically elements from around its shores and landscapes, then revel in Pier’s testament to this. We were here for the Chef’s Lunch spring-time Menu, with the likes of yuzu, smoked mussel, toasted yeast, buffalo oyster, chevra, langoustine, and agave making appearances. 

If I’m not mistaken, it was eight courses total. 

Harmony of Flavours 

Whilst most ingredients were South African classics, there are a few other international flavours intertwined into the dishes, like chorizo, yuzu, and kimchi. 

However, on the whole, each course blends seamlessly, creating a magical experience in your mouth. The sea shines sublimely, and paired notes all work really well together! For example, smoked mussel with chorizo. There were one or two surprising flavor profiles, but also classics renowned for their flavor relationship, such as tuna and avo (obviously elevated and with extra elements).  

If there was one dish I didn’t go crazy for, it was the curry. BUT that’s just a personal preference. As mentioned I’m a fussy gal, and, please Capetonians don’t kill me here for saying so, but I don’t like Cape Malay-style curry. It’s too sweet for me. Hey, I’m from Durbs, we like that shit HOT! Okay, I need to justify that more. For some reason, I’ve never been a fan of sweetness in my savory, and the Cape Malay-type curry is just a tad too sweet for me. 

Mastery of Techniques 

I found that Pier Restaurant had a flawless combination of technique and refined classicism. The lobster tortellini was hand-rolled to absolute perfection; thin around the edges but firm enough to hold the parcel inside. Bisques were smooth, fish cooked exquisitely (I wasn’t eating red meat at the time so swapped out the main lamb for fish), and even the “simpler” style dishes such as the curry vibe, seamlessly balanced. 

Out of all the courses, I especially loved: the amuse bouche (my fave was the deconstructed salmon bagel, wrapped into a wispy thin, sesame-encrusted wafer cone, as well as the mussel/chorizo combo), the toasted yeast-encrusted butter was next level, and the seared tuna precisely how I like it done. 

Don’t you just hate ordering seared tuna and most of the meat is cooked, like WHY?!  

Personality of The Chef 

You can most certainly tell that Chef John Norris-Rogers has an affinity for the African coastlines, clearly evident across every dish/course.  

Plates are beautifully presented, resembling some segment of the sea. The food POPS with colour, and everything was beautifully balanced, truly allowing the (delicate) seafood to shine. I also loved the little bit of playfulness to the tasting menu. And every course is presented to you on something that resembles or comes straight from the ocean. 

Take the amuse-bouche. One of the three arrived on a seashell, the other (the deconstructed cone) sitting on the tip of a barnacle. 

For the palate cleanser, guests were invited to leave the table and watch the nitrogen poached kalamansi (a type of fruit with Philippines-origin; tart citrus) action live in front of our eyes. I really appreciated the bit of theatrics! 

When Chef came out to introduce himself, he had this calm demeanour about him; sort of the same calmness and tranquility that one feels when surrounded by the ocean when you stop and just listen to the crashing of the waves for a second. 

Consistency across the Menu 

100%. There wasn’t one single dish that disappointed, and the flow of each course of the tasting menu unfolded beautifully. 

I always judge any fine dining restaurant on one final attribute: dessert. After all, it’s the last thing you remember when leaving. And this one is a “gasp” moment. 

Our waiter actually informed us that before the dessert was envisioned, the plate was first created, which is shaped to resemble a piece of honeycomb. The dessert ideology came after this! 

Note: The menus are seasonal, and there are changes to these yearly. There are also full-on vegetarian menu options, FYI. 

Last moments to love 

Before ending off — and by the way, this is in no way shape, form, or bite associated with Pier Restaurant (I’m just a foodie who loves to write) — I have to mention one or two other things that I loved and why Pier is one of the best restaurants in Cape Town South Africa. 

THE GLASSWARE AND PLATING! Oh my goodness. What a vibe! Cutlery was laid on coral, dishes arrive on seashells, and if you’re the type of vino drinker who needs a thinly-rimmed glass, this one ticks both boxes in terms of rim and stem! 

All in all, I’d happily return, even thrice times over. A definite winner among the top restaurants in Cape Town, and the restaurant scene in South Africa. 

Love, Team Paperback