South Africa, Cape Town, Friday 15 November 2024: Seafood and sushi take centre stage on the newly revamped menu at SÓTANO restaurant in Mouille Point, situated directly across from the iconic Green Point Lighthouse. Mediterranean-inspired cuisine has long been the hallmark of this ever-popular neighbourhood eatery, where exceptional dishes mirror the best flavours found along one of the world’s most sought-after coastlines. Now, fresh Cape seafood, skillfully crafted sushi, signature cocktails, and a selection of the finest South African wines make this the ultimate spot to enjoy the bounty of the ocean.

Co-owners Brendon Crew, Jean Muller, and Marc Langlois find inspiration for their signature dishes through annual food pilgrimages to Mediterranean coastal cities like Barcelona and San Sebastián in the Basque country. These inspirations are woven into distinctive SÓTANO creations that enhance the allure of promenade living on this vibrant landmark Mouille Point strip.

A Seaside Destination – A Sense of Place

“The promenade is truly iconic—its vibrant, summery ambiance is something special,” says Brendon. “It draws thousands of people each weekend, with Green Point Park just behind us and the V&A Waterfront a mere five-minute walk away, where the Oranjezicht Farmers Market comes alive on weekends. We’re also surrounded by world-class attractions like the Cape Town Stadium, the renowned golf course, and, of course, Table Mountain. Mouille Point is a unique and distinct area, and it has a palpable sense of place that adds to its charm.”

“SÓTANO has been part of this landscape for 14 years, making it a beloved landmark in its own right,” he continues. “It’s a go-to destination for locals, whether for a casual meal after work or to unwind after a day of exploring. While we’re a favourite among residents of the Atlantic Seaboard, we also welcome a steady flow of visitors to the city. Our clientele often treat us like a trusted canteen—returning regularly for uncomplicated, high-quality food. There’s a refined European sensibility in their tastes, where simplicity is celebrated, and nothing is overdone. We have a strong European following here, particularly from those who live in South Africa and appreciate the authenticity of our food and service. That resonance has been a key part of what we’re all about.”

Superb Fresh Seafood and Sushi

With its offering of all-day dining, SÓTANO is perfect for breakfast, lunch, dinner, sushi, a sunset drink and snack, or late after-dinner drinks. New seafood and sushi additions to the menu that make a visit well worthwhile include the Seafood Espetada, which is served by Head Chef Eugene Marinus, with king prawns, grilled octopus, Patagonian calamari, and line fish on a skewer, accompanied by grilled seasonal vegetables and baby potatoes.

General Manager Lara Hatton explains that this signature dish makes a memorable impression the moment it arrives at the table. “It’s visually striking, with an abundance of mixed seafood, all perfectly grilled to enhance its natural flavours. Each ingredient is cooked separately to ensure optimal timing, and when plated, it’s served on a skewer, generously drenched in rich lemon butter. The result is both visually stunning and absolutely delicious.”

Another standout dish is Spanish Paella made with saffron-infused short grain rice cooked with peppers, tomatoes, chicken, chorizo, line fish, prawns, calamari, mussels, and a white wine seafood broth. Then there’s West Coast Sole grilled on the bone, served with twice-cooked baby potatoes, green beans, and lemon caper beurre blanc.

Food-Inspired Nautical Theme

To enhance the eatery’s dedication to all things marine, Lauren Slinger of Lauren Slinger Design was tasked with adding new elements to the space. “The interior is already a busy canvas, so I wanted a single-minded idea with a simple execution to create the most impact, creating serenity and simplicity, especially in the interior space. This included a simple, quiet shoal of fish swimming out of the restaurant towards the ocean,” she says. “In collaboration with up-and-coming Noordhoek ceramicist Angela Gomes, we made a prototype of a white ceramic fish and then customised 28 of these to create a shoal of fish on the restaurant’s main wall. These ceramic fish are made of paper clay, and each one was handmade individually, shaped over a mould, and a glaze applied after two firings in the kiln.

Hanging pendants from Weylandts that replicate sea urchins, and marine life artwork prints from MJ Design Studio and Nifty posters, add interest and tie the theme together.”

For a pop of colour, eye-catching multi-coloured ceramic sardines were sourced from Vida Bela. These vibrant handmade pieces from Portugal give a touch of artistic elegance and offset the venue’s subtle, soft pastel tones.