Chef Gerard van Staden Opens Urchin Seafood Restaurant in Cape Town

Seafood lovers rejoice, the options for elegant seafood restaurants in the Mother City have been elevated with the opening of Urchin Restaurant. Located at The Hyatt Regency Cape Town on Buitengracht Street, Urchin is acclaimed Chef Gerard van Staden’s latest ode to the ocean.

Urchin challenges outdated notions of hotel restaurants being a little lacklustre and just for hotel residents. At this elegant restaurant, sustainable fresh fish and seafood are the prima and danseur. The hallmarks of the Urchin elemental ocean dining experience are underpinned by excellent service, locally sourced and produced ingredients, and world-class wine from a carefully curated wine cellar.

The Inspiration

Gerard Van Staden showcases his signature seafood-based cooking at Urchin, fuelled by a life-long obsession with the elemental flavours of the ocean. Inspired by travels up and down the nation’s coast, and drawing on influences from across Africa, Asia and Europe; Gerard and his team cook exciting, occasionally mischievous dishes rooted in classic techniques that pop with flavour.

The Menu

Like its namesake, Urchin’s menu showcases seafood in many interesting and flavourful dishes. Each bite offers an exploration of flavours that are sure to excite and challenge your taste buds. Chef Gerard van Staden’s menu ignites all five senses with a combination of flavours and textures all engineered to surprise and delight in every way. The complete Urchin journey means portions have been proportionately curated, allowing for a multiple-course adventure where the fruits of the ocean are the stars.

With a sushi counter, à la carte and specially crafted tasting menus, coupled with curated wine pairings (R900 per person), Urchin is a delightful food and drink experience built on old-school hospitality with an exciting modern edge.

The restaurant is set to open its doors on 1 December. Reservations for Urchin can be made via Dineplan or by calling 021 214 1234.

Article originally published on WomenStuff.co.za