July 10, 2024

Salsify Executive Chef Ryan Cole to open new restaurant at the V&A Waterfront


This August, Chef Ryan Cole will be bringing his acclaimed cooking to the V&A Waterfront. On the water’s edge, with Table Mountain as a backdrop, rooted in an iconic African location, COY will invite guests to discover a relaxed take on fine dining through a singularly, unique expression of southern African cooking.

“At COY we will present an ocean-inspired exploration of African produce, age-old preparations techniques, forgotten ingredients and ways of cooking. The ocean is on our doorstep and the mountain provides an exceptional backdrop, so it’s only natural that we draw inspiration from them both,” explains Chef Ryan.

Chef Ryan Cole is the Eat Out Woolworths Financial Services Chef of the Year for 2023, and the Executive Chef and co-owner of Salsify at The Round House in Camps Bay. Well-known for his love of fishing and “catching” most of the seafood on his menu, Ryan takes inspiration from the seasons, land and the sea when developing dishes, his ever-evolving menu aptly reflecting these elements in every course.  

Coming from a family of fishermen his connection to the sea, fish, and life is innate, watching his dad and brothers clean, catch and respect all forms of sea life is where his fire was born.

Most Monday’s you can find him on a boat off the crisp Cape coastline, fishing rod in hand, and line cast out into the wide-open sea.

During his career he has worked at Launceston Place under former 2 Michelin Star chef Tristan Welch, The Square with 2 Michelin Star chef Phil Howard, and at La Trompette with Rob Weston.

In South Africa he has held top positions at La Motte and The Test Kitchen before opening Salsify in partnership with Luke Dale Roberts in 2018. He took over ownership of Salsify from him in 2020.

Ryan is passionate about building a community of chefs, suppliers and industry. He continues to leverage his restaurants as places for growth and inclusivity, serving as a mentor for the industry he serves.

In line with the chef’s culinary ethos COY will have a strong focus on sustainable, ethical, seasonal, and local sourcing of ingredients. The menu is expected to feature plenty of ferments, the utilisation of age-old ingredients and rediscovered African cooking techniques. While seafood dominant, that’s not to say there won’t be a fair share of ethically sourced meat on the menu.

Working alongside Chef Ryan in the kitchen will be head chefs Geoffrey Abrahams and Teenola Govender.

When it comes to look and feel, Cape Town based interior designers, KT Interiors, have been tasked with bringing COY to life, and the space has been designed to maximise the surrounding views of land and sea.

The interior team conceptualising a muted, moody yet sophisticated space which leans into COY’s modern African identity and showcases its world class location, while ensuring the food remains front and centre.  

Bookings open from 9 August on dineplan.

Website:                         www.coyrestaurant.com

Instagram:                      @coy_capetown

Operating hours:          Wednesday to Monday, 12:00 – 21:30, Closed on Tuesdays.

Address:                         Shop 151, The Scherwyn Pavilion Building, V&A Waterfront, Cape Town

Tel:                                  021 010 6444

Email:                              reservations@coyrestaurant.com