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Part chef, part showman: Robertson is a rare act. Don't let his wacky personality fool you, this man has serious culinary chops, with his specialty being the West Coast's impossibly fresh seafood. These days, he's busy at work on his latest venture, the Flagship, a guesthouse with an intimate chef's table experience. Robertson has journeyed extensively throughout the continent, and translates his travels into his flavors. Case in point: his snoek pâté made with smoked pike and Cape Malay-style seafood curry.

 

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Bruce Robertson

Part chef, part showman: Robertson is a rare act. Don't let his wacky personality fool you, this man has serious culinary chops, with his specialty being the West Coast's impossibly fresh seafood. These days, he's busy at work on his latest venture, the Flagship, a guesthouse with an intimate chef's table experience. Robertson has journeyed extensively throughout the continent, and translates his travels into his flavors. Case in point: his snoek pâté made with smoked pike and Cape Malay-style seafood curry.