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WELCOME TO HARRY’S BEACH

Seafood, Sushi & Grill in Camps Bay.

Set on the iconic Camps Bay shoreline, Harry’s Beach blends casual coastal charm with laid-back luxury. With sweeping ocean views and a vibrant atmosphere, it’s a go-to for sun-seekers and seafood lovers. The menu features premium platters, expertly grilled meats, and bold, fresh flavours—perfect for long lunches, sunset cocktails, or elegant dinners by the sea.

Whether you’re a local, visiting family, or a group of friends sharing oysters and wine, Harry’s Beach delivers a distinctly Cape Town dining experience. With a focus on flavour, quality, and relaxed elegance, Harry’s welcomes walk-ins, group bookings, and private events—just steps from the sand. Upstairs, Harry’s Bar offers a chic escape with moody interiors, curated music, and intimate views of the Camps Bay sunset.

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SEE WHAT’S ON THE MENU

HARRY’S BEACH TAPAS MENU

SMALL PLATES / TAPAS

NORWEGIAN SALMON GRAVLAX | R180

Served with dill mayonnaise, cucumber pickle, mignonette dressing, black lumpfish caviar and salmon trout caviar.

SUGAR & SALT CURED LINE FISH | R160

Thinly sliced cured Hake. Served with Miso mayonnaise, Asian dressing, lime vinaigrette, sesame seeds, daikon, red radish, red chilli and fresh basil & dill.

MARINATED OLIVES | R80

Kalamata & Green stuffed pimento olives. Marinated in Evo and white wine vinegar. Infused with fresh rosemary, thyme, oregano, garlic, dried chilli flakes, lemon & orange peel.

BURRATA | R220

Handmade local Italian cheese, exotic tomatoes, red onion, fresh basil, marinated black olives & lemon infused salt. With basil pesto, olive tapenade, balsamic reduction &herb infused Evo. Served with toasted baguette.

BOQUERONES | R180

Spanish white anchovies. Marinated in Evo, garlic and Parsley. Served with lemon.

WHITE BAIT | R140

Marinated in malt vinegar. Dusted in in flour and deep fried. Served with aioli and lemon.

HOUSE CEVICHE | R160

Lime marinated line fish, pan seared calamari, steamed black mussels & wine poached prawns. Tossed in a Nam Pla dressing. With cucumber, red onions, yellow peppers, Bella tomatoes, coriander & chives (peanut allergy).

CRAB SALAD | R160

Tossed in garlic Japanese mayo & lime dressing. With cabbage chiffonade, julienne carrot & cucumber, spring onion, daikon, red radish & coriander. Served with mini bruschetta.

CRISPY PRAWNS | R160

Marinated in evo, lemon, garlic, chilli flakes & fresh herbs. Dusted in flour and fried crispy. Served with Smoked Paprika mayonnaise

FRITTA MISTA | R120

Line fish, calamari & prawns. Marinated in olive oil, fresh herbs and lemon. Tossed in flour and fried. Served with aioli and lemon.

CRISPY CALAMARI | R120

With house tartare, wild rocket & lemon.

HARRY’S BEACH MAIN MENU

STARTERS

TEMPURA PRAWNS | R180

Six tempura-fried prawns served with sweet chilli sauce.

OYSTERS | R252

Six oysters served with mignonette dressing, lemon, and Tabasco.

ASIAN OYSTERS | R272

Six oysters served with a ginger, garlic, soy, lime, pickled onion, and chilli dressing.

WEST COAST MUSSELS | R140/R260

In a white wine, cherry tomato, garlic, and chilli mussel broth. Served with toasted ciabatta.

CRISPY CALAMARI | R160/R285

Marinated in olive oil, garlic, chilli and lemon. Deep-fried with fresh herbs. Served with green tartar sauce and lemon.

HOUSE CEVICHE | R220

Lime-marinated line fish, pan-seared calamari, steamed black mussels, and wine-poached prawns tossed in a nam pla dressing. Served with cucumber, red onions, yellow peppers, bella rosa tomatoes, coriander, and chives (contains peanuts).

BEEF CARPACCIO | R145

Thinly sliced 28-day matured beef sirloin. Served with radish, spring onions, toasted white sesame seeds, Japanese mayo, teriyaki sauce, micro herbs, and toasted ciabatta.

TRUFFLE & PARMESAN GNOCCHI (V) | R155/R220

Homemade gnocchi served with roasted butternut, crispy sage, shaved Parmesan, roasted bella rosa tomatoes, pan-fried mushrooms, blackened pearl onions, charred artichokes, and toasted pumpkin seeds. Served with a rich Parmesan and truffle cream sauce and micro herbs.

SALADS

HARRY’S BEACH TABLE SALAD (V) | R150

Crisp baby gem & cos lettuce, wild rocket. Served with Danish feta, green olives, bella rosa tomatoes, red onion, sliced radish, cucumber, avo and house vinaigrette.

PARMESAN AVO (V) | R115

Avo, Parmesan, dill-pickled cucumber, mint, sliced radish, red onion, wild rocket, crisp baby gem and cos lettuce, honey and dijon mustard dressing.

CAESAR SALAD | R155

Crisp baby gem & cos lettuce, anchovy, shaved parmesan, sliced radish, and croutons. Tossed in a classic Caesar dressing. Served with a soft-crumbed egg.
Add free range chicken +R40.

BURRATA (V) | R320

Exotic tomatoes, red onion, fresh basil, marinated black olives, and lemon-infused salt. Accompanied by basil pesto, olive tapenade, balsamic reduction, and herb-infused extra virgin olive oil. Served with home-made toasted focaccia.

MAINS

FRESH LINE FISH – see black board

GRILLED CALAMARI | R160/R285

Caper berries, kalamata olives, garlic, chilli, smoked paprika and tomato oil. Served with bella rosa tomatoes and wild rocket (a side of your choice with main option).

CREAMY SEAFOOD LINGUINI | R320

Black mussels, prawns, grilled calamari and fresh line fish. Served in a creamy white wine, parmesan, courgettes, garlic and thyme infused sauce.

PRAWN LINGUINI | R295

Prawns, shaved parmesan and courgettes. Served in a creamy white wine, parmesan, garlic and thyme infused sauce.

MOZAMBICAN STYLE PRAWNS | R485

Pan-fried in a garlic, chilli, bay leaf and butter sauce, with coriander and lemon. Served with a side of your choice.

300g CHALMAR FILLET | R510

Charcoal flame-grilled and brushed with herb-infused tallow. Served with roasted bone marrow, truffle infused béarnaise sauce and chips.

400g SIRLOIN ON THE BONE | R390

Charcoal flame grilled and brushed with a herb infused tallow. Served with roasted bone marrow, lemon, and chips.

300g PRIME RIBEYE | R390

Charcoal flame grilled and brushed with a herb-infused tallow. Served with roasted bone marrow, lemon, and chips.

KAROO LAMB CUTLETS | R390

Coated in Dijon mustard and chives. Served with green beans, garlic mashed potatoes, lamb jus, and blackened pearl onions.

VEGAN

PASTA OF THE DAY – SQ

GARDEN SALAD | R145

Wild rocket, crisp baby gem & cos lettuce, petit pois, radish, red onion, avo, vegan parmesan, basil oil, maple and dijon dressing.

7 SPICE TOFU STEAK | R185

Served on tenderstem broccoli, charred red & yellow peppers, baby carrots, courgettes, blackened pearl onions, charred artichoke hearts, tomato confit, kalamata olives, and gremolata.

DESSERTS

DARK CHOCOLATE FONDANT | R145

Drizzled with white chocolate. Served with speculoos crumble and vanilla ice cream.

TONKA BEAN INFUSED CRÈME BRÛLÉE | R125

Served with fresh berries.

PANNA COTTA | R135

Amaretto infused yoghurt panna cotta, served with champagne berry coulis and fresh berries.

CHEESECAKE | R150

Candied citrus, lemon curd, poppy seeds and citrus brulée.

DARK CHOCOLATE TORTE | R140

Salted caramel, Valrhona chocolate ganache, speculoos crumb, smoked salt, and our home-made tonka bean ice cream.

TRIO OF ICE CREAM | R110

HARRY’S BEACH SUSHI MENU

SUSHI PLATES

SIGNATURE PLATE (16) | R460*

Salmon bam bam (3), fried futomaki roll (3), rock shrimp roll (2), prawn, tuna, and salmon nigiri (3), salmon roses (3), triangle roll (2).
*Salmon only | R500

GOLD PLATE (16) | R380*

Tuna bam bam (4), triangle roll (4), teriyaki stack (4), salmon roses (4).
*Salmon only | R480

DIAMOND PLATE (20) | R450*

Teriyaki stack (4), seared tuna roll (4), prawn crunchy roll (4), rock shrimp roll (4), snow dragon roll (4).
*Salmon only | R580

PLATINUM PLATE (32) | R850

Salmon roses (4), salmon sashimi (3), tuna sashimi (3), tuna crunch roll (8), teriyaki rainbow stack (8), salmon, tuna, prawn bean curd nigiri (6).

VEGETARIAN PLATE (16) | R250

Avo bam bam (4), california roll (4), avo bean curd nigiri (2), avo maki (6).

ELITE SUSHI

HARRY'S BEACH SNOW DRAGON ROLL (8) | R245

Tempura prawn california, wrapped in salmon & tuna, topped with creamy prawn salad.

SIGNATURE 4x4 (8) | R280

Four triangle rolls and four rock shrimp rolls (spicy tuna roll topped with tempura prawn, with sweet chilli mayo, spring onion, seven spice, sesame oil and sesame seeds).

FRIED FUTOMAKI ROLL (4) | R160

Deep-fried futomaki with salmon, tuna, avo and cream cheese. Topped with teriyaki and chilli mayo, crispy glass noodles, seven spice, sesame oil, spring onion and sesame seeds.

TERIYAKI RAINBOW STACK (8) | R180

Prawn, avo and sushi rice with salmon, japanese mayo, teriyaki sauce, red caviar, seven spice, sesame oil, and sesame seeds.

CRUNCH ROLL (4) | R160

Tempura tuna, salmon, or prawn with cream cheese, mayo, seven spice, sesame oil, spring onion and chilli mayo.

SEARED TUNA ROLL (8) | R240

Cream cheese, red pepper and avo roll. Topped with seared tuna, spring onion, sesame oil, sesame seeds, seven spice, teriyaki sauce and chilli mayo.

SIGNATURE SALMON ROSES (4) | R260

Topped with tempura prawn, chilli mayo, teriyaki sauce, sesame oil, spring onion, seven spice and red caviar.

SASHIMI SALAD (6) | R210/R230

Seared tuna or salmon sashimi, cucumber, carrots, spring onion, special salad dressing, seven spice, sesame oil, spring onion and sesame seeds.

CLASSIC SUSHI

BAM BAM ROLL (4)

Wrapped in cucumber
Avo R100 | Salmon R130 | Tuna R120 | Tempura prawn R130

ROSES (4)

Salmon R160 | Tuna R140

HAND ROLL (1)

Salmon R140 | Tuna R130 | Prawn R135 | Vegetarian R95

NIGIRI (2)

Salmon R100 | Tuna R90 | Prawn R95

SASHIMI (4)

Salmon R195 | Seared Tuna R185 | Tuna R175

HARRY’S BEACH SET MENU 1

STARTER OPTIONS

CRISPY CALAMARI

Marinated in olive oil, garlic, chilli and lemon, deep fried with fresh herbs, served with green tartar sauce and lemon.

PARMESAN & AVO SALAD

Avo, parmesan, dill pickled cucumber, mint, sliced radish, red onion, wild rocket, crisp cos lettuce, honey & dijon mustard dressing.

THE SUSHI

Prawn fashion sandwich (4).

MAINS OPTIONS

FRESH LINE FISH OF THE DAY

SIRLOIN 250g

Charcoal flame-grilled and brushed with herb-infused tallow. Served with roasted bone marrow, truffle-infused béarnaise sauce and chips.

GRILLED CALAMARI

Caper berries, kalamata olives, garlic, chilli, smoked paprika and tomato oil. With Bella Rosa tomatoes and wild rocket—Includes a side of your choice.

SIGNATURE 4x4 (8)

Four triangle rolls and four rock shrimp rolls (spicy tuna roll topped with tempura prawn, sweet chilli mayo, spring onion, seven spice, sesame oil, and sesame seeds).

TRUFFLE & PARMESAN GNOCCHI (V)

Butternut, artichokes, toasted pumpkin seeds, bella rosa tomatoes, sage, parmesan shavings, served with a truffle-infused parmesan cream sauce.

CHICKEN NICOISE

Chicken fillet served with baby potatoes, green beans, marinated olives, herbed cherry tomatoes, and wild rocket, finished with paprika mayo, basil pesto, and green oil.

DESSERT OPTIONS

PANNA COTTA

Amaretto-infused yoghurt panna cotta with champagne berry coulis and fresh berries.

TONKA BEAN CRÈME BRÛLÉE

Served with fresh berries.

HARRY’S BEACH SET MENU 2

STARTER OPTIONS

CRISPY CALAMARI

Marinated in olive oil, garlic, chilli and lemon, deep fried with fresh herbs, served with green tartar sauce and lemon.

BLACK MUSSELS

In a white wine, cherry tomato, garlic, and chilli mussel broth. Served with toasted ciabatta.

PARMESAN & AVO SALAD

Avo, parmesan, dill pickled cucumber, mint, sliced radish, red onion, wild rocket, crisp cos lettuce, honey & dijon mustard dressing.

THE SUSHI

Prawn handroll.

MAINS OPTIONS

FRESH LINE FISH OF THE DAY

PRIME RIBEYE 300g

Charcoal flame-grilled and brushed with herb-infused tallow. Served with roasted bone marrow, lemon and chips.

GOLD PLATE (16)

Tuna bam bam (4), triangle roll (4), teriyaki stack (4), salmon roses (4).

TRUFFLE & PARMESAN GNOCCHI (V)

Butternut, artichokes, toasted pumpkin seeds, bella rosa tomatoes, sage, parmesan shavings, served with a truffle-infused parmesan cream sauce.

CHICKEN NICOISE

Chicken fillet served with baby potatoes, green beans, marinated olives, herbed cherry tomatoes, and wild rocket, finished with paprika mayo, basil pesto, and green oil.

KAROO LAMB CUTLETS

Coated in dijon mustard and chives. Served with green beans, garlic mashed potatoes, lamb jus and blackened pearl onions.

DESSERT OPTIONS

PANNA COTTA

Amaretto-infused yoghurt panna cotta with champagne berry coulis and fresh berries.

TONKA BEAN INFUSED CRÈME BRÛLÉE

Served with fresh berries.

HARRY’S BEACH SET MENU 3

STARTER OPTIONS

BEEF CARPACCIO

Matured beef sirloin, radish, spring onions, sesame seeds, japanese mayo and teriyaki sauce.

BLACK MUSSELS

In a white wine, cherry tomato, garlic, and chilli mussel broth. Served with toasted ciabatta.

SALMON ROSES (2) SALMON NIGIRI (2)

CAESAR SALAD

Crisp cos lettuce, anchovy, shaved parmesan, sliced radish, and croutons. Tossed in a classic caesar dressing. Served with a soft-crumbed egg.

MAINS OPTIONS

FRESH LINE FISH OF THE DAY

CHICKEN NICOISE

Chicken fillet served with baby potatoes, green beans, marinated olives, herbed cherry tomatoes, and wild rocket, finished with paprika mayo, basil pesto, and green oil.

KAROO LAMB CUTLETS

Coated in dijon mustard and chives. Served with green beans, garlic mashed potatoes, lamb jus and blackened pearl onions.

FILLET 200g

Charcoal flame-grilled and brushed with herb-infused tallow. Served with roasted bone marrow, truffle-infused béarnaise sauce and chips.

GOLD PLATE (16)

Tuna bam bam (4), triangle roll (4), teriyaki stack (4), salmon roses (4).

TRUFFLE & PARMESAN GNOCCHI (V)

Butternut, artichokes, toasted pumpkin seeds, bella rosa tomatoes, sage, parmesan shavings, served with a truffle-infused parmesan cream sauce.

DESSERT OPTIONS

PANNA COTTA

Amaretto-infused yoghurt panna cotta with champagne berry coulis and fresh berries.

CHEESE CAKE

Candied citrus, lemon curd, poppy seeds and citrus brûlée.

HARRY’S BEACH SET MENU 4

STARTER OPTIONS

TIAN OF PRAWNS

Tempura prawns, tomato concasse, charred aubergine, avocado, sweet chilli sauce, basil mayonnaise, and green oil.

BEEF CARPACCIO

Matured beef sirloin, radish, spring onions, sesame seeds, japanese mayo and teriyaki sauce.

CAESAR SALAD

Crisp cos lettuce, anchovy, shaved parmesan, sliced radish, and croutons. Tossed in a classic caesar dressing. Served with a soft-crumbed egg.

SASHIMI SALAD

Seared salmon or tuna sashimi, cucumber, carrots, spring onion, special salad dressing, seven spice, sesame oil and sesame seeds.

BLACK MUSSELS

In a white wine, cherry tomato, garlic, and chilli mussel broth. Served with toasted ciabatta.

MAINS OPTIONS

FRESH LINE FISH OF THE DAY

FILLET 200g

Charcoal flame-grilled and brushed with herb-infused tallow. Served with roasted bone marrow, truffle-infused béarnaise sauce and chips.

SEAFOOD SELECTION

Black west coast mussels, pan-fried calamari tubes, and pan-fried garlic & chilli prawns, served with rice.

SIGNATURE PLATE

Salmon bam bam (3), fried futomaki roll (3), rock shrimp roll (2), prawn, tuna, and salmon nigiri (3), salmon roses (3), triangle roll (2).

TRUFFLE & PARMESAN GNOCCHI (V)

Butternut, artichokes, toasted pumpkin seeds, bella rosa tomatoes, sage, parmesan shavings, served with a truffle-infused parmesan cream sauce.

MOZAMBICAN-STYLE PRAWNS

Pan-fried in a garlic, chilli, bay leaf, and butter sauce, garnished with coriander and lemon, and served with rice.

KAROO LAMB CUTLETS

Coated in dijon mustard and chives. Served with green beans, garlic mashed potatoes, lamb jus and blackened pearl onions.

DESSERT OPTIONS

DARK CHOCOLATE TORTE

Salted caramel, valrhona chocolate ganache, speculoos crumb, smoked salt, and our homemade tonka bean ice cream.

PANNA COTTA

Amaretto-infused yoghurt panna cotta, served with champagne berry coulis and fresh berries.

HARRY’S BEACH VEGETARIAN MENU

STARTER OPTIONS

PARMESAN & AVO SALAD

Avo, parmesan, dill pickled cucumber, mint, sliced radish, red onion, wild rocket, crisp cos lettuce, honey & dijon mustard dressing.

HOMEMADE PARMESAN GNOCCHI

Butternut, artichokes, toasted pumpkin seeds, bella rosa tomatoes, sage, parmesan shavings, truffle-infused parmesan cream sauce.

THE SUSHI

Vegetarian rainbow roll (8).

MAINS OPTIONS

7 SPICE TOFU STEAK

Served on tenderstem broccoli, charred red & yellow peppers, baby carrots, courgettes, blackened pearl onions, charred artichoke hearts, tomato confit, kalamata olives and gremolata.

PASTA OF THE DAY

TRUFFLE & PARMESAN GNOCCHI (V)

Butternut, artichokes, toasted pumpkin seeds, bella rosa tomatoes, sage, parmesan shavings, served with a truffle-infused parmesan cream sauce.

VEGETARIAN SUSHI PLATTER (16)

Avo bam bam (4), california roll (4), avo bean curd nigiri (2), avo maki (6).

DESSERT OPTIONS

VEGAN ICE CREAM

DARK CHOCOLATE TORTE

Salted caramel, valrhona chocolate ganache, speculoos crumb, smoked salt, and our homemade tonka bean ice cream.

TONKA BEAN CRÈME BRÛLÉE

Served with fresh berries and mint.

DOWNLOAD MAIN MENU
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FREQUENTLY ASKED QUESTIONS

Do I need a reservation, or do you accept walk-ins?+

Reservations are recommended, especially during peak hours. We do accept walk-ins based on availability.

How can I make a booking?+

Bookings can be made online via Dineplan, or by calling the restaurant directly at 021 013 5668.

Do you cater for dietary restrictions or allergies?+

Yes, we do. Please let us know of any allergies or dietary needs when making your reservation or inform your server on arrival.

Are children welcome?+

Children are welcome at all of our restaurants. Some venues offer high chairs and tailored menu options for younger guests.

Do you host private events or large group bookings?+

Yes. Whether you’re planning a birthday, corporate function, or celebration, our venues offer exceptional spaces for private and group events. Visit our Events page for details.

Is parking available?+

Beachfront and street parking available nearby.

Are your venues wheelchair accessible?+

Yes, all of our restaurants are wheelchair accessible. Please let us know if you require any additional assistance.

Are dogs allowed?+

Yes, well-behaved dogs are welcome in outdoor seating areas.

Do you offer gift vouchers?+

Yes. Gift vouchers are available and can be used at any of our restaurants—perfect for special occasions or as a thoughtful treat. Contact us for more info.

Can I bring my own wine or cake?+

You're welcome to bring a birthday cake—please let us know ahead of time. For wine, a corkage fee applies. Our in-house wine list and dessert offerings are also available to elevate your experience.

HARRY’S BEACH NEWS

First Friday is Ladies Night

Veuve Clicquot Brunch

Aperol Spritz Brunch

First Friday is Ladies Night

Ladies enjoy a selection of complimentary drinks every first Friday of the month from 18:00 to 19:30.

First Friday of every month  |  18H00 – 19H30

Veuve Clicquot Brunch

Celebrate sunshine, champagne & great food with a 3-course menu and a glass of Veuve Clicquot for R495 per person.

Sat, 25 October  |  13H00  |  Book here

Aperol Spritz Brunch

White sands, Aperol Spritz on arrival, and a 3-course beachside menu. Summer tastes better at Harry’s Beach, Camps Bay.

Sun, 30 November  |  13H00  |  Book here

ALL UPCOMING EVENTS
TAKE A VIRTUAL TOUR

SEE WHAT CUSTOMERS HAVE SAID

We actually came to Harry’s 3 times – 2 x for dinner and once for lunch. Always had the special sushi plates and for the last dinner also the chocolate fondant. The sushi was amazing! The chocolate fondant was perfect: super fluid inside and the best chocolate fondant we had in Cape Town! The staff is super nice and helpful and the location of the restaurant is very nice with beautiful views on the beach and ocean. Definitely will come back here next time when we are in Cape Town!

– Franziska (via Tripadvisor)

Local girl here. Went to Harry’s with three girlfriends, got the best seating in the house that allowed us to enjoy the sunset while drinking delicious cocktails. The vibe was great, cool music and the staff was very accommodating. The food was super fresh, my favourite was the truffle gnocchi, and the ceviche. Fresh and tasty! I am still thinking about it today! Would definitely go back there, and totally recommended for people watching and happy vibes!

– J G (via Google reviews)

Absolutely excellent meal for our last night in South Africa! Stunning food, the flavours were incredible. The wine which the lady serving us helped to suggest was also incredible and bought some at the airport on the way home. The service was impeccable and we would rush back if in the area! The winter special menu is new and excellent. Had the Beef Tataki, Crispy Fried Seafood and Chocolate Torte and a bottle of Creation Chardonnay. All were excellent!

– Gingamonkey1 (via Tripadvisor)

Harry’s Beach is an absolute must-visit! The ambiance masterfully combines upscale elegance with a relaxed, welcoming atmosphere, making it perfect for any occasion. The food is nothing short of outstanding—fresh, flavorful, and presented with impeccable care. Each dish feels like a work of art, crafted to delight both the palate and the eye. I can’t wait to return and see how this exceptional spot continues to impress! Highly recommended.

– Nadia Kimmie (via Google reviews)

READ MORE REVIEWS

LOCATION

41 Victoria Rd, Camps Bay, Cape Town

Find us on Google Maps

HOURS

Summer: 11:00 – 02:00
Winter: 12:00 – 22:00

CONTACT US

+27 21 013 5668

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Make a booking

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