SUNDAYS are, I feel, meant for indulgence. If that means staying at home to watch the Wimbledon Men’s Final, then so be it. However, if you are more inclined to get out the house for a lovely meal in one of the best locations in Cape Town, I recommend SunDAZE at COY. It’s also a great opportunity its to experience this restaurant for a very reasonable R490 per person for two people sharing.
The menu, available for lunch and dinner only on Sundays (no à la carte), has been developed by head chefs Teenola Govender and Geoffrey Abrahams. It showcases a mix of new concept dishes the COY team is currently developing, alongside a few nostalgic favourites, and the whole idea is to kick back and feel at home. Eat with your hands even. Take your time. We were there between rain storms so we were able to sit out on the veranda quite comfortably, and enjoy the view and the sunshine. There are overhead heaters and blankets are offered if necessary. Depending on the weather, there may or may not be live jazz but the positioning of the musicians is a work in progress with the space available.
The meal begins with scrumptious amagwinya brioche topped with smoked sirloin, capers, dill and a bramble currant, followed by salad with chargrilled zucchini, radicchio and Foxenburg Crottin. These ease you into the main sharing course starring a whole fire-roasted fish (bream on this occasion) with Ras el Hanout. And when I say whole, I mean whole, with the head and the eyes and the teeth and the tail and the fins. The friend with me is a chef, and I’m not squeamish about such things, so we were fine. And I will of course post a pic illustrating this on Instagram. The fish was easy to get off the bone (but always look out for tiny ones, just a life safety rule) and perfectly cooked. It was served with diablo flatbreads which were so good we ordered a second r0und, silky smooth hummus, and charred limes, sumac onions and salt.
This hummus (below) has made me rethink my homemade game. I like to think of mine as “rustic” which means it’s a bit rougher in texture. I suspect I’m going to need to sieve it for this result.
Dessert is 64% percent Manjari crémeux, toasted vanilla ice-cream and scorched meringue, which was lusciously creamy perfection.
The service was just as perfect and on point throughout; a booking mix-up was calmly and professionally managed. The food came out at the pace we preferred, and we were not rushed as we lingered and chatted for quite some time. If you play your cards right, you could still be there when dinner service begins.
“With SunDAZE, we wanted to create something relaxed but still considered – a meal made for chefs, families, and anyone needing a proper Sunday reset. It’s thoughtful food in good company, without overthinking it,” say Teenola and Geoffrey.
These dishes, rooted in clean cooking and seasonal ingredients, are created especially for SunDAZE and won’t appear on COY’s regular menu, making each Sunday feel like a one-day-only celebration.
COY, at the V&A Waterfront, is known for its refined yet rooted take on modern African cooking, with an ocean-inspired menu and a strong focus on sustainability, seasonal produce, and layered flavour. As the winner of the Eat Out Woolworths restaurant VISI Style Award, COY has quickly become one of Cape Town’s most compelling dining destinations.
With views of the marina, luxury yachts, and Cape Town’s iconic Table Mountain, SunDAZE offers a refined yet relaxed way for guests, their families, and fellow industry friends to unwind and end the weekend well.
Bookings are essential. For more information, click here.
PHOTO CREDIT: Jan Ras Photography
