RESTAURANT

The ocean extends beyond the glass

Our wines may be able to hold their own on tables and menus across the globe, but their humble beginnings in a small West Coast fishing village is where they like to let their hair down. As waves crash at your feet and seagulls soar across the skies, the local cries of the fishermen remind us of where it all comes together. Great food enhanced by great wines and even better company.

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Take note! There is a long corrugated gravel road from Redelinghuys. If you don't have a 4x4, please drive via Vredenburg.

ultimate pairing

We knew the best way to showcase our wines is to pair them
with the finest local west coast ingredients collected and
prepared at source, just like our wines. That, coupled with the
high unemployment in the Doringbay community, led to the
opportunity of opening a west-coast style kitchen that could
serve quality dishes to visitors.

We knew the best way to showcase our wines is to pair them with the finest local west coast ingredients collected and prepared at source, just like our wines. That, coupled with the high unemployment in the Doringbay community, led to the opportunity of opening a west-coast style kitchen that could serve quality dishes to visitors.

FISH TANK

At Fryer’s Cove we are acutely in tune with the natural surroundings which influence our vineyards
and our wines and take great care ensure that every bottle of Fryers Cove wine is a true reflection of
where they are grown and made.

When planning the Winery, we wanted to showcase the way in which we cool our tanks using ice
cold seawater to the devoted travellers who make their way to our isolated home on the Cape West
Cost. What better way than a 6000L fish tank in the center of the winery which replicates the ocean
and the sea water on which we are so reliant. This innovation highlights exactly what makes Fryer’s
Cove so unique. The recycling of the saltwater replicates the tides and makes the fish tank a true
replica of the local ocean conditions. Fresh sea water is circulated every hour to and from the sea
outside of the winery into the tank.

At Fryer’s Cove we are acutely in tune with the natural surroundings which influence our vineyards and our wines and take great care ensure that every bottle of Fryers Cove wine is a true reflection of where they are grown and made.

When planning the Winery, we wanted to showcase the way in which we cool our tanks using ice cold seawater to the devoted travellers who make their way to our isolated home on the Cape West Cost. What better way than a 6000L fish tank in the center of the winery which replicates the ocean and the sea water on which we are so reliant. This innovation highlights exactly what makes Fryer’s Cove so unique. The recycling of the saltwater replicates the tides and makes the fish tank a true replica of the local ocean conditions. Fresh sea water is circulated every hour to and from the sea outside of the winery into the tank.

Fish species that could co-exist were selected and given time to acclimatize in a separate tank before
being welcomed into the cellar. They were then transported to Fryer’s Cove where they ‘moved in’ to
their new home in our cellar. There was a lot of research done on optimal lighting to ensure that it did
not affect the wine whilst replicating night and day to ensure the healthy growth of the anemone
and other species. The species that are now our room mates in the cellar are Mullet, Klip Fish, Shy
shark, Starfish, Anemone, Crabs and Common Sea Snails. As you can see the crustaceans have
already attached themselves to the bottles!

This is a must-see for customers visiting the winery while enjoying our range of wines along with our
delicious seafood selection in our new restaurant, which launched in August 2023.

Fish species that could co-exist were selected and given time to acclimatize in a separate tank before being welcomed into the cellar. They were then transported to Fryer’s Cove where they ‘moved in’ to their new home in our cellar. There was a lot of research done on optimal lighting to ensure that it did not affect the wine whilst replicating night and day to ensure the healthy growth of the anemone and other species. The species that are now our room mates in the cellar are Mullet, Klip Fish, Shy shark, Starfish, Anemone, Crabs and Common Sea Snails. As you can see the crustaceans have already attached themselves to the bottles!

This is a must-see for customers visiting the winery while enjoying our range of wines along with our delicious seafood selection in our new restaurant, which launched in August 2023.

underwater wine

A perspex wine rack was placed in the middle of the tank,
storing 210 bottles of our Bamboes Bay Sauvignon Blanc and 90 bottles
of Hollebaksstrandfontein Sauvignon Blanc and submerged in the cold
seawater. You can experience our tank wine at our tasting room and
restaurant in Doringbaai.

A perspex wine rack was placed in the middle of the tank, storing 210 bottles of our Bamboes Bay Sauvignon Blanc and 90 bottles of Hollebaksstrandfontein Sauvignon Blanc and submerged in the cold seawater. You can experience our tank wine at our tasting room and restaurant in Doringbaai.

winemaker

Our Winemaker, Liza Goodwin is excited to see the results
when the time is right, “This is a very interesting experiment,
every couple of months we will do a comparative tasting
between a bottle from the icy salt water tank compared to a
wine of the same vintage stored in our cellar”.

Our Winemaker, Liza Goodwin is excited to see the results when the time is right, “This is a very interesting experiment, every couple of months we will do a comparative tasting between a bottle from the icy salt water tank compared to a wine of the same vintage stored in our cellar”.

location

Fryer’s Cove also has the closest vineyards to the ocean in South
Africa, which results in almost 50kg of sea salt settling on each
hectare of vineyard per year – this is what gives our Sauvignon
Blanc the ultimate West Coast ‘flavour’.

Fryer’s Cove also has the closest vineyards to the ocean in South Africa, which results in almost 50kg of sea salt settling on each hectare of vineyard per year – this is what gives our Sauvignon Blanc the ultimate West Coast ‘flavour’.

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