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.
Cured duck leg croquette served with a spring onion puree, thai cucumber spaghetti and burnt citrus
Monk fish cakes served with a lime mayo and a burnt citrus, radish and coriander micro salad
Thai vegetable spring roll with a sticky tom yum sauce served with a micro salad and a tamarind
Walnut crusted duck breast served with confit duck leg tortellini, savoury granola, apricot puree, pickled onions and a rosemary jus
Pepper crusted sirloin (300g) served with burnt baby onions, wilted organic spinach, bone marrow and truffle hand cut chips
Rosemary marinated fillet (200g) served with green beans, crispy kale and truffle hand cut chips
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.