My family owned an apartment across from The Brass Bell and I experienced many happy meals there when I was old enough to be left to my own devices. Back in the day it was quite small. But the establishment has grown to encapsulate the tidal pool.
The 1939 tea room has grown into 9 venues consisting of pubs and restaurants. To get there, you will walk under the railway track, and probably be greeted by local musicians, busking for tips. The highlight of a visit to The Brass Bell has always been the waves crashing into the windows. This can be quite a sight, but makes the atmosphere feel like it has never changed. I confess that it has been years since we last ate there. When my cousin moved to Muizenberg we took him for a meal, and that was in the early 2000’s. My parents wanted to visit for nostalgia sake, and we drove through for lunch after collecting them from the airport.
Around the table there were West Coast black mussels (R70) in a white wine cream sauce with shallots and garlic, served with homemade ciabatta. Seared garlic prawns (6 for R169) served with rice and a choice of lemon
butter, garlic butter or peri-peri sauce. Oven-Baked kingklip (R179) which was the seasonal linefish of the day. This was served on a bed of wilted spinach and crushed potatoes and finished with a citrus butter. My choice was fish and chips (R125 for a full portion). The hake fillet was beer battered, and accompanied by tartar sauce and fresh lemon. For dessert my mom and I both had the crème brûlée (R65). This traditional French dessert is a Brass Bell favourite and was quite good. We all enjoyed our meal which was washed down with Ken Forrester Petit Chenin (R165) for my dad, Dave and I, and a Tanqueray Royale blackcurrant gin (R27) and tonic for my mom.
Service and more
The service was really good and the staff super friendly, and accommodating. The restaurant is basic, offering great food, excellent views and a fantastic vibe. Contact them on +27 21 788 5455. Bookings essential, especially in season.
View the previous posts on January 10:
- 2022: Granadilla Ice Lollies
- 2021: Roald Dahl Board Books
- 2020: Chestnut Ice Cream
- 2018: Artisan Sourdough Made Simple
- 2016: Vanishing Games
- 2011: Béchamel Sauce