Get ready, food lovers. Chef Ryan Cole is bringing something extraordinary to the V&A Waterfront with his new restaurant, COY. If you're passionate about sustainable, ethical and locally sourced food, this place is a must-visit.
At COY, the menu is a celebration of nature and heritage. Cole showcases his love for the sea and the land by using seasonal ingredients and traditional African cooking techniques.
Expect to see a lot of seafood on your plate, freshly caught and expertly prepared. But don’t worry, meat lovers — there are plenty of delicious, ethically sourced meat options too.
The dishes are more than just food; they're stories of rediscovered ingredients and age-old fermenting techniques. Every bite at COY promises to be an adventure, taking you through the rich and diverse flavours of Africa.
Cole was named the Eat Out Woolworths Financial Services Chef of the Year for 2023. As the Executive Chef and co-owner of Salsify at The Round House in Camps Bay and now COY at the V&A Waterfront, Cole is renowned for his innovative approach to seafood, often catching the ingredients himself.
His deep connection to the sea runs in the family. Growing up with fishermen, he learned to respect and appreciate marine life from a young age. Most Mondays, you’ll find him on a boat off the Cape Coast, fishing rod in hand, embodying his passion for fresh, seasonal seafood.
Cole’s impressive career includes stints at Launceston Place under former 2 Michelin Star chef Tristan Welch, The Square with 2 Michelin Star chef Phil Howard and La Trompette with Rob Weston.
In South Africa, he held top positions at La Motte and The Test Kitchen before opening Salsify in partnership with Luke Dale Roberts in 2018, taking full ownership in 2020.
Dedicated to fostering a community of chefs, suppliers, and industry professionals, Ryan Cole uses his restaurants as platforms for growth and inclusivity, mentoring the next generation of culinary talent.
This August, he is bringing his acclaimed cuisine to the V&A Waterfront with COY. Set against the stunning backdrop of Table Mountain, COY offers a relaxed take on fine dining, showcasing southern African cooking with a unique twist.
“At COY we will present an ocean-inspired exploration of African produce, age-old preparation 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,” says Cole.
Joining him in the kitchen are head chefs Geoffrey Abrahams and Teenola Govender, ensuring a seamless culinary journey for diners.
The ambience of COY is being crafted by Cape Town-based interior designers KT Interiors. They aim to create a space that maximises the stunning views of both land and sea.
The interior will feature a muted, moody, yet sophisticated design that complements COY’s modern African identity, allowing the food to be the main attraction.
At COY, every detail matters. The subtlety of service, the nuance of each ingredient, and the essence of every dish invite diners to explore and discover hidden culinary gems.
Embrace the journey and uncover the magic that awaits at COY, where the best of African-inspired fine dining is brought to life.
∎ Bookings open from August 9. Call 021 010 6444 or email: Email: [email protected]