We arrived at the Gold of day, just in time to be met with a welcome as warm & brilliant as the sun setting in full glory through the wide open windowed ocean view. Fresh warm bread was served with Olive oil & Balsamic and some of our local price winning wines. My Danish guests were very impressed with the ambience, the view, the pocket -friendly wine list and the extremely well priced choice of dishes.

By mention of the age matured steak it was immediately ordered by one guest - and I can assure you, on a tasting fork being passed around, even the most discerning Namibian palate was pleased : ) The fish of the day was our local seasonal Yellow Tail. On it's arrival at the table the most sceptical and spoiled guest mentioned that waiters should ask - like with meat - whether it would be preferred to be eaten rare, medium, or well done. The dispute was laid to rest by the sensual sounds of uhming and aah-ing as it was savoured. "Mmm...sh...ve-y.....mmmreeal...y ..goooomMmm" is what I thought I heard. 

The pork neck was a winner too. My prawns evaporated before I could describe all, but it was a bit too soft to my taste although the flavour was superb. 

Only 2 people had dessert – one ice-cream with Nestle chocolate sauce – always a winner. I had the Halva Ice-cream. OMG! Succulence perfected! One of those desirables you would like to marry and eat every day for the rest of time! The Halva shyly lends its moreish flavour and just when you think you HAVE it…to savour, the honey breaks through to remind you that divine flavour is as fleeting as life and you dive into the next scoop-full to repeat the orgasm… ya well, it reeaally did it for me : )
I will be back! 

Halva Ice-cream from Grilleri.

QUAYSIDE CABIN

Mike Alcock is an entrepreneur extra ordinaire. Being a foodie all his life, he started cooking with his mom at the tender age of seven and hasn’t stopped since. 

Quayside Cabin in the New Harbour bears witness to his culinary prowess with a seafood menu to die for.
The birth of Quayside Cabin started with a blue caravan selling ice-creams, cool drinks and chips in the New Harbour and being the astute businessman he is, Mike saw the opportunity to open a restaurant. He purchased a second hand container from a friend and placed it in the New Harbour – through another friend, who was in the elevator industry, he bought bits and pieces of historic memorobilia from Cape Town that adorns the interior of this container and has resulted in being a great conversation piece.
His staff has been with him since day one, a prime example being the night watchmen, who works 364 days a year and statistics such as these are unheard of in the restaurant industry.
Mike supports the community in many untold ways but this is supposed to be a restaurant review…

Quayside Cabin is warm and cosy, our dinner party enjoyed the prawn stack, the Quayside Kingklip and the prawn curry potjie - murmurs of appreciation halted conversation for a while.

Starters range from Rollmops to fresh oysters and for the less adventurous types, fish cakes and smoked snoek samoosas will do the trick, or even a plate of scampi, and if there's a few of you why not ask for a platter selection of starters which they'll gladly create for you.

As Delectable Dinah said in a previous review: Fresh Kingklip always seems to be available plus a linefish of the day, and if you're in luck there'll be fresh Tuna on the menu too (although it seems a shame to ruin the delicate flavours of seared tuna with cajun spices, wasabi and soya sauce). The platters are always a good option while their Hake and chips  a firm favourite along with the prawn curry, the fish covered with sauce dishes seem to attract the tail-end of the fish and was a little disappointing. Portions are generous and are accompanied by either salad, rice or chips and a squeeze bottle of homemade tartar sauce, so no need for that all-too-familiar "please sir, can I have some more tartar sauce"! 

Nosy Rosy highly recommends a visit to Quayside Cabin.
Quayside Cabin
New Harbour
Hermanus
Tel: 028 313 0752 - bookings advisable especially on a Sunday
Open for lunch Monday - Sunday
Closed on Sunday, Monday and Tuesday evenings for winter.

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