You eat at Codfather Seafood & Sushi by choosing fish from display counters where waiters explain textures and weights before grilling. There is no printed menu — the kitchen works like a fish market, with prices set by weight for each portion. The selection includes line fish, prawns, and calamari from the Falkland Islands, grilled with spices on a flat-top. A sushi counter prepares traditional and house specialties to order.

The dining room in Camps Bay has an open fireplace for winter, and a wine cellar holds quieter tables among bottles. The restaurant has operated for over twenty years, drawing crowds to its seafood-heavy service. Bookings are required, especially for the sushi counter, which works to order.

Fish arrives whole or filleted at the counters; you select the cut and size before the kitchen grills it. The system means you pay for what you choose, not a set portion.