Eat your heart out in Kommetjie!

Dig into fresh crayfish and fabulous fish straight from the ocean

The great thing about staying in your own, exclusive beach house on one of South Africa’s most beautiful stretches of coastline is the opportunity to indulge in the freshest seafood available! The village of Kommetjie, near Cape Town, was originally a fishing village so it’s renowned for its incredible seafood, caught fresh every day in the plentiful waters on your doorstep!

Choose from lobsters, prawns, crabs, mussels, calamari, oysters, kingklip, snoek, kob (kabeljou), yellowtail… The options are endless and whether you’re eating at one of the amazing seafood restaurants in and around Kommetjie or buying fresh and cooking yourself you’re going to just love the fruits of the ocean!

While staying with us you absolutely have to try the local rock lobster (also known as crayfish) which are caught in the shallows off Long Beach and are absolutely amazing braaied (barbecued) with garlic and lemon and plenty of butter.

When braaing crayfish make sure your coals aren’t too hot as they need a medium heat and a griddle that’s not too hot. It’s best to halve the whole crayfish or crayfish tails lengthways and remove the veins. Once halved, rinse them under cold water and pat them dry. Melt some butter and add lemon and garlic and brush each crayfish or tail before placing on the grill for around five minutes or so. Dish it up with rice, plenty of extra lemon butter, maybe some peri peri sauce and a fresh salad.

Alternatively, take a leisurely drive through the picturesque landscapes of the Cape Peninsula and visit places like Fish Hoek and Simon’s Town for amazing fresh seafood at stunning restaurants. Or head to the Mother City of Cape Town and the Victoria and Albert Waterfront for some truly special dining options.

Of course, you don’t have to stick to seafood when at the coast! Combine it with some fine South African steak and get a surf and turf vibe going! We have some wonderful local butchers here in Kommetjie and the cuts are out of this world, whether it’s a fillet, rump, sirloin or T-bone. We also love our lamp here in South Africa, and lamb rib chops are perfect for the braai. Or opt for a deboned leg of lamb, marinated overnight and wrapped in a tin-foil blanket before slow cooking either on the braai or in the oven.

Once thing is for sure – you’re not going to go hungry when you stay at Fin Whale Beach House!