COY, one of the V&A Waterfront’s most loved waters-edge dining locations, is proud to unveil its latest offering: the COY EDIT, a curated collection of 16 small plates designed for laid-back, flavour-forward summer lunches. Inspired by the spirit of freedom and choice, this menu invites guests to mix, match, and savour the season – one bite at a time.
Responding to the rhythm of the Waterfront and the appetite for quick, seasonal dining, the COY EDIT offers a fresh alternative to the traditional lunch format. “We wanted to create something accessible, unpretentious, and unpredictable,” says Geoffrey Abrahams, co-head chef at COY. “Where better than COY to savour a summer lunch that’s both relaxed and refined?”
Following the success of COY’s winter concept, SunDAZE, this new menu continues the restaurant’s evolution toward versatility and inclusivity. Each dish reflects the team’s commitment to showcasing local ingredients, global technique, and the dynamic personalities behind the pass. “No matter the occasion, COY offers a tailored experience,” Teenola Govender, co-head chef at COY explains. “This menu is a celebration of our space, our people, and our guests.”
Among the standout plates is G’s Fried Chicken, a personal triumph by young chef Gopolang Modika. “G has always had a thing for fried chicken,” says Teenola. “We challenged him to create a version for the EDIT, and he delivered something truly his own. It’s always exciting to see a young chef take ownership like that.”
Another highlight is the Lourensford Trout with Tomato Smoortjie, a nostalgic nod to South African home cooking. Inspired by a family staple in head chef Geoffrey’s household, the dish pairs chargrilled trout with peas, house-made merguez sausage, and a deeply layered tomato and onion stew.
COY’s culinary identity shines through in dishes that fuse African ingredients with international formats. Think mielie, amasi, and Stanford cheddar biscuits – a local twist on an American classic – or flank steak with West African pepper sauce, riffing on the French steak au poivre. “We’ve given every dish some spice, some heat, and attitude,” he adds.
In tune with global dining trends, the COY EDIT embraces hyper-seasonality and fermentation through a distinctly South African lens. Fermented scotch bonnets add depth to Namibian oysters, while the kitchen’s fire – COY’s beating heart – infuses each dish with elemental flavour. A standout dessert reimagines sourdough ice cream using fermented teff crackers, layered with teff feuillentine, Manjari mousse, and the first Ceres cherries of the season.
If the menu could be distilled into three ingredients, they’d be Scotch bonnets, Amasi, and beef fat – each slow-crafted, deeply rooted, and full of character. “Can we count Time as an ingredient too?” Teenola jokes. “Because every dish here has been given the time it deserves.”
The COY EDIT is available now for lunch and evening bar-snacking. COY is open Monday to Sunday from 12h00 until the kitchen closes at 20h30. Bookings are essential.
