Dumela and welcome to Kubu, the gateway to great African dining, Nestled at the heart of Waterfront, with picturesque views of Table Mountain and Lions head, Tranquil blue waters of the Atlantic ocean located at the old V&A Waterfront Power Station.
We operate a cutting edge gourmet cuisine, combining unrelenting creativity and a remarkable craftsmanship with supreme knowledge of local produce. At Kubu, dinners are served exquisite blends of vibrant flavors all constructed to express the knowledge of African ingredients. Our search for ingredients means forage among the fields of Franschhoek and stretching as far as Congo for the purest possible flavor. We aim to heighten the philosophy of seasonal and locally sourced ingredients to an unprecedented level and in doing so we will create utterly delicious cuisine.
Our cuisine inspiration comes from the rich history of Africa and its ancestral influences. Over time we have developed methods of eating produce at its finest and have also used prehistoric preparation methods such as fermenting produce to create a new authentic dimension of Umami flavours and also methods of preserving food.
Kubu is an inspiring restaurant that was born from our passion of all things African, combining a menu selection that’s broad and bold, eclectic market atmosphere with African decor and excellent and interesting food. The mission is to have not only a great food selection that Cape town can offer, but also efficient and superior service since customer satisfaction is our paramount objective. We are open 7 days a week for lunch and early diner (10:00 – 19:00). Kubu is the restaurant of choice for a mature and adult crowd, couples and singles, young and old, male or female.
Our menu will change regularly with 3 distinctive seasons, to work with nature and not against it, In the cold months very little is available from the earth and so we will turn to the ocean, at this time most fish are at the pinnacle of their quality,their flash firm and pristine, the diversity of shell fish is abundant ,enhanced with flowers that survived winter and vegetables from our green house and test kitchens. In summer when the earth turns green we will shift the kitchen to be more vegetarian based resulting in more options of raw and cooked plants collected from our community of local farmers, private foragers and neighboring countries directed by vegan chefs, during autumn or post summer we will look to the forests, at this period there’s a cornucopia of mushrooms ,berries and nuts coupled with a very large verity of game, every slice carefully cooked to not compromise excellent quality.