You come to SeaBreeze Fish & Shell for seafood from Saldanha Bay and Knysna, served in a white-tablecloth dining room on Bree Street since 2017. The kitchen follows the South African Sustainable Seafood Initiative, so the fish is local and the oysters are shucked to order. Twice daily, at midday and early evening, the oyster happy hour cuts the price in half — a tradition since opening.

The wine bar pours South African Cap Classique, the local sparkling wine, and on Saturdays at half past two there is a guided tasting of three varieties paired with macarons. The private dining room seats twelve for celebrations, with the same seafood menu served at the main tables.

Chef Alex Grahame and co-owner Ruth Grahame opened the restaurant to showcase Cape Town's harbour catch, and the kitchen still works directly with the boats. The wine list sticks to local producers, and the cocktails use South African spirits. What holds it together is the sourcing: fish from the bay, wine from the winelands, and a dining room that lets both speak for themselves.