SOLD OUT: Deep Blue Dinner at the Two Oceans Aquarium

ABOUT

There’s no better setting for an enchanting dinner than the breathtaking exhibits of the Two Oceans Aquarium. To give our fans and friends a different way to experience the magic of our underwater world, we are opening our doors to let you in on a truly spectacular experience…

The Two Oceans Aquarium is offering you the chance to dine in style in front of the I&J Ocean Exhibit on Saturday 28 November 2020. Our fantastic set menu will be freshly-prepared in-house by our team of seasoned catering professionals, with table service to match. 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: 28 November 2020

Time: From 18h30 to 21h30

Cost: R450* 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.

The price includes a three-course set menu (vegetarian options available), and a glass of wine or juice on arrival

• 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

Starter

• Butternut feta and coriander spring roll. Served with a teriyaki sauce (V); or
• Beetroot blinis served with fresh garden greens, sweet balsamic reduction and olive oil (V); or
• Chilli fish cakes topped with lemon garlic aioli on a bed of garden greens

Main

• Beef fillet on a herb potato cake with a choice of mushroom sauce or pepper sauce; or
• Grilled fresh hake on a bed of stir-fried zucchini crusted in basil and feta, topped with a lemon butter sauce; or
• Grilled red pepper, zucchini, chilli, garlic and chopped crispy capers served with tagliatelle and parmesan cheese (V)

Dessert

• Milk tart inspired panna cotta served with white chocolate mousse and chocolate shavings; or
• Rich chocolate tart layered with fresh berries

DIRECTIONS