Welcome to the sushi bar at The Brass Bell, where culinary artistry meets passion and dedication. Our sushi bar is expertly manned by the talented duo, Prince and Jonas.

Prince began his journey with us as a runner, and under the meticulous guidance of Jonas, he has evolved into a remarkable sushi chef. We are incredibly proud of his growth and the phenomenal sushi he now creates.

Our sushi menu is a testament to their skill and dedication, featuring carefully crafted items that are sure to delight your palate.

We have some phenomenal signature sushi rolls created by our duo which you absolutely have to try!

We are committed to sustainability, which is why we use locally sourced trout for our sushi instead of salmon. This choice not only supports local fisheries but also avoids the risks associated with farmed salmon.

And just when you thought it couldn’t be better, we have our half-price sushi special, running from Monday to Friday, 15h00 to 18h00. The perfect opportunity to indulge in our exquisite sushi offerings at a fantastic value.

We look forward to serving you and sharing our passion for exceptional sushi.

This classic restaurant and pub is located in the heart of Kalk Bay and makes Capetonians proud as it has one of the most beautiful views in Cape Town. The venue is surrounded by the roaring, rolling waves and is filled with a down- to-earth, soulful energy. Visitors have raved about this establishment for years because of their unforgettable dining experiences.

The history of The Brass Bell gives this little gem an even bigger place in our hearts! Initially it was built as a council-run tea room in 1939, and has transformed into a beautifully bustling seaside eatery. Owner Tony White and his team have taken Brass Bell from strength to strength and have successfully transformed it into a household name, with several phenomenal different venues.

The heart of The Bell lies in Theatre Restaurant and Captains Deck. This exquisite dining area forms part of the original building. The atmosphere is relaxed and beautifully styled to give you breathtaking views and delicious food. A positive aspect about this place is that it is all- weather friendly as it has sea-facing windows running the full length of the restaurant. So come rain or sunshine you will have a view, which makes it the ideal venue for functions and events.

Be sure to visit Seaweed and Salt which hosts some of South Africa’s hottest bands and both new and old favourites, such as Johnny Clegg, Matthew Mole and Arno Carstens. You’ll be able to grab a seat along the tidal pools on lazy days and relax during the evenings with friends in a cosy environment.

“Working right next to the sea, with the ocean stretching before us, crafting a seafood dish that not only complements the view but also respects the source is crucial. As a chef, I believe in continuously challenging myself and embracing creativity, especially when it comes to reducing waste and making the most out of every ingredient. At Seaweed and Salt, part of the Brass Bell nestled in the vibrant neighbourhood of Kalk Bay, I was tasked with showcasing my flair and passion for cooking while also keeping our environmental footprint low without compromising on quality.

So, I got creative. I found innovative ways to reuse every element of an ingredient, ensuring that nothing goes to waste. Take, for example, our beef burger. Instead of discarding the tomato off-cuts, I transform them into a delicious slow-cooked tomato jam, adding depth of flavour to our dishes.

In my seafood medley, sustainability and flavour go hand in hand. The stuffed calamari tubes are filled with a mousse made from fish off-cuts, minimizing waste while maximizing taste. Even the pea puree has a story of its own; it’s made from leek leaves that would otherwise be discarded, giving them a chance to shine in a new, delicious way.
Initially, finding creative ways to use every part of an ingredient was a challenge. But now, the thrill of turning one tomato into six different components excites me. It’s not just about reducing waste; it’s about respecting the ingredients, the ocean, and the beautiful environment that surrounds us. At Seaweed and Salt, sustainability isn’t just a trend; it’s a way of life, and I’m honoured to be part of it.”

Curabitur arcu erat, accumsan id imperdiet et, porttitor at sem. Nulla porttitor accumsan tincidunt. Mauris blandit aliquet elit, eget tincidunt nibh pulvinar a.

Nulla porttitor accumsan tincidunt. Donec rutrum congue leo eget malesuada. Praesent sapien massa, convallis a pellentesque nec, egestas non nisi. Proin eget tortor risus.