Tank to table dining is now a thing on Bree Street. Taking its cue from an international franchise of the same name, the local version offers Cape rock lobster aka crayfish. It’s a moody, long and narrow, elegant spot with exposed brick and stone walls, two divided areas of diverse seating and Edison bulbs hanging from the high ceiling. The overall feel is polished and contemporary. We order the whole menu. This is easy enough to do, considering it only has three items: a burger, a lobster roll and a whole lobster (ranging in weight from around 300g to 1kg). The burger patty has been ground from steak and is served on a baked-on-site bun. It’s pretty delicious. The lobster roll, though, is where it’s at. Roughly chopped crayfish tail is tossed in Japanese mayo and layered generously onto brioche. It’s simple, moreish and packing flavour. The whole lobster is a thing of beauty. I like the down-tempo way it’s served, the bright red shell curled on branded paper alongside clarified butter for pouring, which makes the sweet, succulent lobster meat even more luscious. All hail, the mighty clawed crustacean!
105 Bree Street, Heritage Square; 021-422-4297.
By Malu Lambert