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Renowned for its spectacular sunsets, Atlantic Ocean views and award-winning cuisine, The Twelve Apostles launches SUSHI By 12A, with Thai Chef Sarawut Sukkowplang heading up the hottest foodie happening of the season.

Chef Sarawut arrived in South Africa from Thailand in 1993 and has for the past 25 years used his cooking skills as his passport to see the world, having worked first in Johannesburg, then in Durban for seven years, and in Abu Dhabi before heading to Cape Town, where he most recently worked at Nobu Cape Town.

With its large Asian influence and the ready supply of excellent fresh fish in Cape Town, the challenge for Chef Sukkowplang is to create Sushi, unlike anything else you can get in the city, making the scenic drive out to The Twelve Apostles an exceptional dining destination experience.

He describes his classic, modern style as ‘Fusion Sushi’ – traditional and contemporary in perfect balance.   On the menu, you’ll find the Chef’s take on traditional dishes such as Nigiri, Sashimi and Tataki, but his Signature Rolls, with a wide selection of fillings such as Yellowfin Tuna, Norwegian Salmon, Trout and Beef fillet, and the Norwegian Salmon and Yellowfin Tuna Tacos, promise diners an abundance of surprises.  

“Using produce that is both local, as well as sustainable is key to our menu choices at The Twelve Apostles,” says Executive Chef Christo Pretorius, a SASSI ambassador.  “All our fish is sustainably sourced and SASSI /ocean-friendly.  Our Oysters (a twist on the Japanese version) and Sea Trout come from Saldanha Bay and the cold-caught Yellowfin Tuna from the Cape Atlantic area. The freshwater Trout is sourced from Fizantakraal in the Du Toitskloof Mountains.”

Chef Sarawut makes his own unique Dashi, with kelp foraged from the Atlantic Ocean right below the hotel.  Every seaweed has its own flavour and character profile that makes it unique and once dried, it releases nutrients and intensifies in flavour (Kombu). Dashi is the base for many of Chef’s sauces and glazes.

Sushi By 12A is served daily in the Café Grill restaurant, from 1 November 2018; 12h00 to 21h00.

Good to know …Sushi Etiquette

• DO NOT put wasabi directly into your soy sauce - the sushi chef has already placed the proper amount of wasabi for the fish in the nigiri.
• DO dip your nigiri into soy sauce fish-side down - otherwise, the rice may fall apart.
• DO enjoy the pickled ginger as a palate cleanser - eat it between different kinds of nigiri.
• Don’t eat the ginger in the same bite as the nigiri.
• DON’T rub your chopsticks together - It’s considered an insult, suggesting the quality of the chopsticks is poor. DO ask for a new pair of chopsticks if you see a splinter in the wood.
• Placing your chopsticks across your bowl during a meal tells the chef (and everyone around you) that you no longer want your dish. If you haven't finished eating, then this can be rude. It's also good manners to keep your chopsticks straight instead of having them cross while they're resting.
• DON’T douse the sushi in soy sauce. It overpowers the flavour of the fish. Make sure you are just dipping, rather than soaking the fish. Also, people often make the mistake of adding too much wasabi to their soy sauce and it becomes a paste. To avoid this, put a little wasabi directly on the sushi, then dipping it in the soy sauce
• DO eat with your fingers. Chopsticks are okay, but you have to be careful with how you use them. You’re not going to appreciate the temperature or the texture if you don’t use your hands.

For more information and to make a booking, contact restaurants@12apostles.co.za