Bilboa Restaurant Camps Bay
Bilboa's deck is dotted with stylish black and white striped umbrellas with an uninterrupted view. Perfect for sundowners and Instagrammable moments.
Bilboa is the latest restaurant to be added to the ever-expanding Kove Collection group and its location and look will cement it as one of the most popular. It is located above the Platinum mile of Camps Bay’s sparkling blue waters and white sandy beaches and next door to 2 of the group’s other restaurants, Umi and La Belle and the Collection’s boutique hotel, The Marly.
The Bilboa Look
The group’s signature style is evident in the contemporary look; the Camps Bay set will be right at home under the stylish black and white striped umbrellas with an uninterrupted view. Perfect for sundowners and Instagrammable moments.
The Bilboa Menu
The menu is seafood driven, although not all is sustainable, so if this is an issue, be sure to order what you know is green listed (you can check with SASSI via SMS to079 499 8795, just send the fish name). For appetisers, we loved the baby squid, which is served on a bed of roasted red pepper purée, with olives, clams and basil. The squid was really well cooked and the Mediterranean flavours made a unique change – olives and squid are a match made in heaven.
In keeping with a Mediterranean start, we also had the halloumi with sumac, dukkah and lemon. I would usually steer away from Halloumi, as I’ve always think it is best right out of the pan and into the mouth before it has a chance to get rubbery but this appetiser won me over. The cheese was perfectly pillowy and deliciously melty, and the dukkah added a nutty note that I loved.
Main Course at Bilboa
For mains we chose from both the seafood and meat sections, opting for the salmon and the ribeye. The salmon was the best I have had in a long while, crispy skin, cooked the way I like it, still pink and so silky that it just melted in the mouth. As a side we chose the ‘smashed potato’, the name being somewhat deceptive (although our waiter did tell us before, which I appreciated) is actually a super-rich mashed potato that was very obviously full of butter and cream and was, of course, utterly delicious. I suspect that we were forewarned because others have questioned it when it arrived, the same goes for the ‘crushed baby potatoes’ which were in fact just sliced in half . I’m in favour of just saying it how it is to avoid diners receiving something different to what they thought. That said though, both options were tasty. The rib-eye steak was also well cooked and tender and sat atop a parsley, chicory and spinach purée.
Drinks and Dessert at Bilboa
For dessert, we had the chocolate tart with Kahlua jelly, and coffee ice cream. I like a coffee ice cream that knows it’s a coffee ice cream and this one certainly did. It was a hit of java to the palate that balanced the dark chocolate of the tart, with cubed coffee jellies adding freshness.
The wine, cognac and whisky menu are all diverse and offer something for every palate, including the brand’s house wine options, which are selected from great local estates.
There is no doubt that a combination of prompt and efficient service, along with a stunning view and a trendy address will have Bilboa’s seats full this holiday season and beyond.