At the V&A Waterfront in Cape Town, acclaimed chef Ryan Cole’s latest venture, COY, lives up to its name, embodying a playful blend of shy allure and culinary innovation that piques curiosity and promises a delightful dining experience.
Also read: Award-winning chef Ryan Cole to open new restaurant at V&A Waterfront
Near the Bascule Bridge, COY offers a subtle blend of luxury and authenticity, true to its unassuming name.
‘You would have walked past or never noticed it,’ says Cole.
‘In my mind, I almost reverse engineer what an experience will be based on the location. Coy is an English word that means shy, unassuming or almost diverting attention.’
According to News24, Cole, founder of the award-winning Salsify at the Roundhouse, has launched his new restaurant at the Cape Town waterfront, opening for bookings on 1 September.
COY reimagines Southern African coastal cuisine with a focus on sustainability, reflected in its location by fishing boats and a fish factory.
This commitment echoes Cole’s fishing family heritage, with his father a retired fisherman and his brother practicing sustainable fishing.
‘It has almost shaped the core of what we do; fishermen are at the mercy of the weather; they are at the mercy of [whether] fish are going to bite.’
Inspired by local fishermen and produce, COY honors ingredients and the process, reflecting this ethos throughout the dining experience.
‘I think having lived through that as a kid, seeing good times, hard times, and how much hard work [is involved in] making a living off the sea made me realise that these people are critical, and you need to respect the process.’
Cole aims to capture the diverse South African cultures at COY, creating a dining experience that reflects the vibrant spirit of the southern African coastline.
Head chefs Teenola Govender and Geoffrey Abrahams, who previously led Liam Tomlin’s Red Room at Mount Nelson, bring their diverse backgrounds and complementary skills to COY, crafting a menu that’s both bold and refined.
Abrahams explains that their menu blends two perspectives, focusing on Southern African and African-inspired designs, aiming to broaden the conversation on what defines African and Southern African cuisine.
Govender emphasises their equal decision-making and complementary strengths, with each chef enhancing the other’s expertise in their respective areas.
COY positively impacts the community by featuring local wine, art, and furniture.
It’s more than a restaurant—it’s a platform for South African artistry and craftsmanship, offering an approachable fine dining experience.
As COY opens, he embraces the excitement of the unknown, knowing that despite meticulous planning, the true test will be how guests receive and shape the experience.
‘You can know what you want it to be and how you want it to be received, but when people walk in at the end of the day, they only have their own experience to draw from.’
Also read:
Hop to it: 10 Cape Town restaurants that serve the best carrot cake
