In a salt-scrubbed landscape where the Atlantic slaps the shore into submission, Rikus de Beer decided to reinvent the Jacobsbaai landmark Weskusplek as “Daai Plekkie in die Weskus” in 2023. His ambition was a full-frontal assault of friendliness, storytelling and comfort food.
Starters arrive like a well-seasoned party. The Loaded Potato Skins are crisp, bronzed shells acting as edible lifeboats for a molten tide of cheese sauce, smoky bacon and the slow warmth of jalapeños. Fresh from the sea, the Weskus Mussels recline in a smoked paprika cream that hums with gentle heat lifted by the green snap of spring onion.
And then mains: a Venison Smash Burger built with architectural confidence. Two 100-gm charcoal-grilled patties are stacked in formation. Caramelised onions slump sweetly over the top, tomato jam brings a sticky wink, smoked cheese melts into all crevices. There’s the tang of pickled cucumber, and aioli does its creamy best to hold the whole glorious shebang together. On the side: shatteringly crisp triple-cooked chips.
But the Picanha Rump is the heavyweight champ. This 300-gm slab of carnivorous intent is served with beef fat potatoes, garlic-grilled baby marrow and black pepper jus so glossy you could check your reflection in it.
Finish with the flagrantly sweet baked cheesecake drenched in hanepoot syrup. As the sun sets over the bay, you realise De Beer was right. To eat here is to fall in love with the West Coast.
1 Beach Rd; Hours: Tue–Sat 08h30-10:30; 11h30–20h30; Sun 08h30-10h30; 11h30–15h30. Book: 082 5102238; diningbookings@daaiplekkie.co.za.
