The menu is a seasonal selection of refined farm-inspired dishes and has a wine list featuring some of SA’s best boutique wines.
James has prepared a superb, freshly-sourced 2-Course menu, with an enticing wine list available. At Coobs you know exactly where your food is coming from, traceable to its roots.
Coobs Caprese Salad: Rainbow tomatoes, plum tomatoes, herb labneh, fresh mozzarella, lavash, balsamic reduction and a pesto(V)
Pumpkin, ricotta, lentil and coriander samoosa served with a masala chickpea puree and farm preserve(V)
Free range crispy chicken steamed bun served with cucumber, pickled ginger and a spicy peanut micro salad
Confit Brightside pork belly and crispy pork shoulder served with smoked apple puree, charred baby corn, sweet potato arancini, crackling and a brandy jus
Pepper crusted sirloin (300g) served with burnt baby onions, wilted organic spinach, bone marrow and truffle hand cut chips
Coriander and chilli crispy fried tofu or Crispy Sriracha dressed chicken with glass noodles, crunchy organic veg and a coconut lemon grass broth (V)
Coobs is an eclectic bistro located on 4th Avenue, Parkhurst. The interiors are contemporary and sophisticated, creating a comfortable and relaxed atmosphere with handmade table tops. They outside area is also fabulous, offering any combination of sunshine and shade one might desire, and a great opportunity for people-watching. The restaurants primary supplier is the organic farm “Brightside,” which has been part of Chef James Diack’s family for more than 20 years. Prior to opening Coobs in 2012, James studied at the Institute of Culinary Arts (ICA) in Stellenbosch and worked for some of South Africa’s most respected chefs. He now owns 4 highly-acclaimed restaurants of his own.