Galjoen

It’s been roughly two years since this intimate 30-seater opened, offering locals and visitors a genuinely thoughtful seafood experience built entirely around responsibly caught South African produce. Named after the country’s national fish, Galjoen sits on Harrington Street in the East City Precinct, bringing an intimate, sustainability-led approach focused on what comes from our surrounding coastal regions.

No Norwegian salmon, or Vietnamese prawns here! Instead, you'll find fresh local fish, shellfish and foraged sea vegetables sourced from a tight network of suppliers that fit the bill for responsibly sourced. The menu also shifts constantly, giving diners something new to look forward to each time.  

The Backstory

Harrington Street is having a moment. Once a gritty edge of the CBD, it now hums with galleries, boutiques and the promises of culinary excellence. If anything is challenging Bree Street’s dominance, it’s here, as the East City Precinct continues to reinvent itself. 

At the centre of that shift is the Belly Restaurant Group, led by chef duo Anouchka Horn and Neil Swart. Between Belly of the Beast, Galjoen and the intimate Seebamboes, they’ve created a tight cluster of deeply South African concepts - with more on the way. Think boerewors-focused BURI, game-driven Quagga, and walk-in spot No Show - all small and all within a couple of blocks of each other. 

Head chef Isca Viljoen, who came up through some of Cape Town’s best kitchens, shares that philosophy completely. “Local is lekker” isn’t a tagline for her either; it’s the foundation of what the team is crafting at Galjoen. Viljoen and team treat local seafood as the entire point of your dining experience. And she's also making a convincing case for why seafood deserves a place at the table in winter.  

The Vibe

Galjoen occupies a modern, semi-industrial space that feels both relaxed and special. It’s intimate without being cramped, with the open kitchen anchoring one side and a wall of small-batch wines on the other. 

The room invites you to settle in: conversation flows easily, sunlight shifts through the expansive windows and balcony overlooking the bustle of Harrington Street, as thoughtful heating throughout keeps things comfortably warm.

The winter set menu (running 1 May to 31 July) leans fully into the idea that seafood isn’t just for summer. The format is simple and confident: everyone sits at 12:30 for lunch (or 18:45 for dinner), and everyone eats the same menu at the same time. Surrender to it - and please be punctual, as you may miss courses already served if you're tardy.

The Food

It begins with small surprises from the kitchen. Yellowfin tuna chilli bites and crispy curry leaves are so moreish, before moving into warm, freshly toasted roosterbrood served with a tasty mussel pot. It’s comforting, but still refined.

The centrepiece is what sous chef Thokozani Matroos calls lekker vis, chips en slaai - Galjoen’s love letter to a South African seaside classic. It’s deceptively simple: choose between beer-battered or grilled hake.

I went for the battered version, which delivered an excellent crunch, while a taste of the grilled option showed off the fish’s natural flavour beautifully. Both hit exactly the note you want from a dish like this: familiar, but done exceptionally well.

Dessert leans into the season  baked banana ice cream with a date tipsy tart, warm and just boozy enough.

The Drinks

The optional wine pairing (R225pp) is well worth it, showcasing small, often unconventional producers that reflect the group’s broader philosophy.

A Saurwein Chi Riesling cuts cleanly through the mussel pot, while the fish course offers a choice between Lo Brune’s The Valley Chardonnay or Testalonga’s Mielie Magenta Grenache. The Grenache, in particular, brings a playful edge that works beautifully with the battered hake.

The Diemersdal Noble Late Harvest, alongside dessert, is balanced rather than overly sweet, rounding things off neatly.

Why go?

Because Galjoen is boldly asserting that sustainable dining, both the ethics of it and its flavour, matter throughout all the seasons. Guided by a kitchen that knows exactly what it’s doing, trust the set menu process, and arrive on time! Bring your people, the ones who care about where their food comes from as much as how it tastes.

Need to know:

Galjoen winter set menu runs 1 May – end of July.

Lunch 12:30, R450pp.

Dinner 18:45, R850pp.

Optional wine pairing R225pp.