“There are the dolphins,” says Executive Chef Amber–May Deetlefs of Bobo’s restaurant in Mouille Point, while pointing into the late afternoon glimmer, the sun’s rays sequinning across the water. “They come like clockwork twice a day,” she says of the pod, playing nearby in the water.
Bobo’s has just reopened after a short hiatus, which saw a reboot of the concept along with a menu change. Gone are the dark, bold colours – and in its place are white, neutral tones that complement and elevate the neighbourhood seaside eatery. Woven grass chandeliers move gently in the sea breeze, mimicking the sway of the palm trees outside. The blonde wood floors gleam with the ocean light streaming in through the glass-fronted doors. The seating is minimalist and laid-back—the perfect tables to gather around with friends and watch the waves roll in, while enjoying a menu of seaside casual contemporary cuisine. The food is as fresh and as uncomplicated as the interior.
Tasked with the interior design, Gregor Bremer of Soda Design says: “We lightened up the space; we wanted to remind guests that they are right next to the ocean. Mouille Point itself was a point of inspiration, as can be seen in the black and white photographs of iconic buildings in the neighbourhood used throughout the restaurant.”
One such image panels over three walls in the main dining area, an exquisite black and white photo of the breakers in Mouille Point by fine art photographer, Sean Gibson. He comments:
“It was quite a technical challenge as it required a total of six images to be shot and then stitched together to fit the space. That particular shot was a direct request from Paul Kovensky, MD of the Kove Collection, so it was my job to bring their vision to life and I’m pleased with the final outcome. I’m looking forward to taking my wife for lunch and sitting under a room-sized print of my work.”
Sean won’t be alone; Bobo’s with its effortless ambience and delectable menu is fast becoming Mouille Point’s place to gather for locals.
“Everybody knows your name at Bobo’s,” comments Michellene Leo with a smile, Marketing Manager of the Kove Collection. She elaborates that Fridays are becoming increasing popular: with top DJs spinning tunes against the sunset as well as cocktail specials and of course, Chef Amber–May’s cosmopolitan, chic menu to dive into.
Casual and contemporary, the food is fresh and light; channelling its seaside panorama and relaxed philosophy.
“I focus on simple things, done really, really well with the highest quality of ingredients,” shares Chef Amber–May. “I’m a big fan of using super fresh hake and whitebait, which comes in daily. We are very focused on sustainability.”
At this casual, seaside eatery guests can enjoy the home-away-from-home, atmosphere, while being assured of a great dining experience. Indulge in the family-friendly menu, catering to all; from crunchy salads, steak and seafood platters to juicy hamburgers and deli-style sandwiches, Bobo’s does comfort food like no other eatery.
Cordon Bleu trained Chef Amber-May has been the Executive Chef of the Kove Collection for five years. Starting out as the Head Chef of Paranga in Camps Bay, she then went on to open Blanko, Lily’s Restaurant, Firefish, Bilboa and Chinchilla.
When visiting Bobo’s Chef Amber–May says: “I want people to feel comfortable. To just eat and quaff delicious wine, and be relaxed.”
Clean, fresh and light, Bobo’s offers uninterrupted sea views paired with a deliciously accessible menu: all you need to do is sit back and get ready to be taken care of.