Firefish is the latest addition to the Kove Collection’s ever-expanding portfolio and joins popular restaurants such as Paranga, Blanko, and Lillys. With this in mind, one has certain expectations; slick contemporary décor, classic yet fresh dishes, and trendy sophistication, Firefish ticks all the boxes and fits right in to the Kove Collection ethos.
I was recently invited to test out the restaurant and was suitably impressed. The menu offers exactly what one would feel like when dining at the V&A on a balmy afternoon or evening. Think freshly shucked oysters, tuna tartare, yakatori skewers, and shellfish platters all complimented by a range of delicious cocktails such as pineapple sangria or grapefruit margaritas. If you prefer the taste of fermented grapes over spirits than the extensive wine list has you covered. From bubbles to blends and Pinot Noir to Pinotage, there is an overwhelming choice in the wine department. Prices lean towards the steep side and range from R200 to R6,000 a bottle. While a glass of wine costs between R50-R135 and cocktails however around the R80 mark.
The food menu is split into starters, salads, sushi, sharing plates, and then seafood or meat as mains. When it comes to mains Firefish offers guests a fully customisable option on how their protein is cooked, dressed, and what it is paired with in ‘Your Way’ or gives you a fully realised dish in ‘Our Way’.
I trusted the judgement of the chef and chose the Norwegian Salmon Fillet with black bean, parmesan and truffle, with the addition of a side of soy sesame greens, off the 'Our Way' section of the menu. The salmon was cooked perfectly and the skin was crisper-than-crisp, light and fresh; it was a beautiful dish, while the soy sesame green beans were amazingly moreish. All protein cuts are grilled on the Josper Charcoal Grill which helps subtly enhance and preserve even the most delicate flavours.
However, before we dived into mains we enjoyed a range of starters to share. The starters were a definite highlight for me and if dining in a group, I would recommend just ordering a varied array of dim sum, sushi, skewers, oysters, and more to share as your main meal.
I love starting a seafood meal with oysters as it really awakens the palate with such a pure seafood flavour blast, so first thing sampled was a portion of the oysters on ice, one au natural and one with a ponzu dressing; both equally tasty. We followed this up with the crunchy shrimp bao buns with sweet soy, avocado and Asian slaw. A wonderful combination of textures and balance of punchy flavours. We also sampled a portion of the pulled pork dim sum with garlic, ginger, and soy. A pure mouthful of heaven and my favourite morsel off the menu. I will have to return just for these.
With such interesting sounding dessert options, such as chocolate macaron pie and burnt matcha cream, I couldn’t pass up on sampling something sweet. We eventually settled on sharing the Pocky Sticks and the spiced carrot cake. The Pocky Sticks, a fancy variation of the Japanese snack food, comes with chocolate ice-cream, salted peanuts and a sesame soil. While the spiced carrot cake comes with toasted sesame ice-cream, bay leaf, and honeycomb. Wonderfully light and moist this carrot cake avoids any stodgy connotations and is perfectly refreshed by the sesame ice-cream. A perfect ending to a delicious meal.
Firefish is open Monday to Sunday from 12pm to 22.30pm at Shop 154, Victoria Wharf, V&A Waterfront. Contact: +27 (0) 21 286 4933 or e-mail: az.oc.tnaruatserhsiferif@ofni. For more info or to make a reservation go to www.firefishrestaurant.co.za.
