Deep Blue Dinner at the Two Oceans Aquarium

ABOUT

There’s no better setting for an enchanting dinner than the breathtaking Two Oceans Aquarium. Experience the magic of our underwater world in a new, delicious way as we open our doors to let you in on a truly spectacular experience…

The Two Oceans Aquarium is offering you the chance to experience a delectable three-course meal in style in front of the I&J Ocean Exhibit on Saturday 27 March 2021. Our fantastic set menu will be freshly-prepared in-house by our team of seasoned catering professionals, with table service to match (see menu below). Add the utterly unique backdrop of living blue and what you have is a night to remember at Cape Town’s only “underwater restaurant”.

And you don't need to be stressed about any crowding. In line with current government regulations, all physical distancing and hygiene protocols will be observed, meaning you will be able to enjoy a dining experience with lots of space.

Event details

Date: 27 March 2021

Time: From 18h30 to 21h30

Cost: R500* per person**, includes a three-course meal and a welcome drink.

*Bookings are by the table, not individual

**Active members enjoy 25% off. Please contact us on [email protected] for your unique promo code. Please provide your membership number (starting with an S or M) in order to access this discount.

• A cash bar will be available
• Corkage: R30 per bottle
• Age limits: No under 13s

Any questions? Email us on [email protected] or call 021 418 3823.

The menu

The evening's meal will be served à la carte-style, from the delicious and sustainable options below. All cooking is carried out in a Halaal-certified kitchen. Please email [email protected] if you require any additional information.

Starter

Grilled sweet potato topped with creamed feta, yoghurt, fig, balsamic glaze and fresh greens

or

Fried hake wonton with teriyaki sauce

or

Butternut, feta, coriander spring roll drizzled with a sweet glaze

Main course

Lightly pan-seared fresh hake, fried plum tomato, marrows, basil and garlic dressed with olive oil and a chunky salsa verde

or

Slow-roasted beef short rib, creamy mash, grilled garlic peppers, drenched in a rosemary jus topped with crispy onions

or

Creamy mushroom and thyme risotto

Dessert

Eton mess, chocolate mousse shortcake berries sprinkled with crushed meringue

or

Millefeuille, vanilla, white chocolate, cream, mango, strawberries topped with a dark chocolate cream