Upper Bree Street, Cape Town’s culinary hotspot, is set to welcome a delicious new addition to the fold very soon. This is particularly good news for seafood lovers as the former location of Palma Restaurant gears up to be transformed into contemporary seafood restaurant, SeaBreeze Fish & Shell. The exciting new concept will be brought to Cape Town by Britons Ruth and Alex Grahame, who left the shores of Scotland for sunny Cape Town, having owned and operated the celebrated Hornblowers seafood restaurant in Gourdon, Scotland.
Rubbing shoulders with the likes of Culture Club Cheese, and Bacon on Bree, SeaBreeze Fish & Shell will bring a fresh take on a traditional seafood restaurant. Celebrating the Mother City’s rich seafood heritage, the focus will be on sourcing local, sustainable seafood presented creatively and with a lighter touch.
The new space is currently under construction with plans to open this Autumn, but for those who can’t wait, SeaBreeze will host a pop-up raw bar on their pavement from Wednesday to Saturday 17.30 to 20:30 for the next four weeks. Guests of the pop-up spot can expect to find oysters, MCC, wine, signature rum cocktails, soft drinks and ice cold craft beer on the menu.
To keep an eye on the restaurant’s progress follow SeaBreeze on Facebook.