RESTAURANT REVIEW
Like many South Africans, I usually head straight for the meat dishes. And COY gives plenty of reasons to do so.
The fried chicken, finished with chicken salt and habanero hot honey, was among the best I’ ve had in years. It was crispy, juicy, and packed with flavour. The steak was equally impressive. It was so tender that very little effort was required from the knife.
But neither of those dishes stole the show.
That honour belonged to the grilled cabbage with almond and chimichurri.
It was smoky, charred at the edges, and full of flavour, proving that vegetables don’ t have to play second fiddle to meat. Had someone asked me before the meal which dish I’ d go back for, I would probably have chosen the steak.
“ Neither chef hesitated.‘ The cabbage.’’
Afterwards, the answer was easy. It would be the cabbage, every time.
No shared meal is complete without potatoes, and COY’ s beef fat roast potatoes with amasi crème deserve their own mention. Crispy on the outside and fluffy in the middle, they arrived in a generous portion and quickly became the dish everyone kept reaching for.
The beauty of the EDIT menu is that it removes some of the ceremony people associate with fine dining. You don’ t need to book a special occasion or commit to seven courses. You simply order a few plates, share them around the table, and enjoy good food and company.
COY has been hiding in plain sight at the Waterfront for years. Now that I’ ve finally stepped inside, I won’ t be walking past again. IB
AUGUST 2026 / INBOUND SA 105