The Bungalow is an upmarket oceanfront restaurant at the Glen Country Club in Clifton, Cape Town. Its menu combines Mediterranean-style starters, seafood, steak, burgers, vegetarian mains, sushi and cocktails. The view and golden-hour atmosphere are central to the experience, but they also make advance planning useful.
Prices in this guide were checked in September 2026 against a sample menu updated on 29 July 2026. Starters generally cost R165 to R395, burgers R235 to R285, fixed-price seafood mains R285 to R465, land mains R265 to R665 and desserts R145 to R185. Market seafood needs a same-day quote.
The Bungalow prices at a glance
| Menu section | Current sample range | Planning note |
|---|---|---|
| Starters | R165 to R395 | Seafood and truffle lift the price |
| Salads | R225 to R350 | Large house salad; additions cost extra |
| Burgers | R235 to R285 | Served with fries until 17:00 |
| Seafood mains | R285 to R465 fixed | Market items quoted separately |
| Land mains | R265 to R665 | Cut, weight and prawn pairing matter |
| Garden mains | R265 to R285 | Vegetarian; confirm vegan changes |
| Sides | R75 to R95 | Parmesan or truffle additions cost more |
| Hand rolls | R195 to R225 fixed | Premium seafood can be market priced |
| Classic sushi | R135 to R215 | Fish and style affect price |
| Desserts | R145 to R185 | Current six-item sample range |
The sample feed shows R0.00 for several market items. That does not mean they are free. It means no fixed amount is published. Ask for the current price before ordering oysters, crayfish, prawns, seafood platters, salmon, kingklip or the chef's cut.
Starters
Roast red pepper hummus is the lowest fixed starter at R165. Kataifi goat's cheese is R185 and baby squid R195. These provide a lower entry point than premium shellfish or truffle dishes while still matching the restaurant's Mediterranean style.
Spicy tuna tartare, prawn-chorizo-halloumi skewers and shaved beef carpaccio are R225. Tempura prawns and pot-steamed black mussels are R245. The mussels include white wine, cream and bread, making them richer and more filling than a small raw-fish starter.
Hand-pulled truffle burrata is R395, the highest fixed starter. Its price reflects premium cheese and truffle positioning. It is suitable for sharing, but confirm portion size rather than assuming the price means a main-course quantity.
Oysters are listed without a fixed amount. Ask for origin, quantity, preparation and price. Natural oysters and dressed signature oysters should not be compared without knowing the number supplied.
How to share starters
For two diners, one substantial starter is usually enough before large mains. Hummus with flatbread, mussels with bread or burrata divides more naturally than a small tartare. For four, choose two contrasting dishes rather than one starter per person.
Sharing seafood creates allergy and dietary complications. Use separate serving utensils and tell the server about a serious allergy before food reaches the table. Removing prawns from a shared plate does not remove shellfish contact.
Market salads
The Greek salad is R225 and includes red pepper, cucumber, tomato, feta, olives and pita chips. Caesar salad is R275 with anchovy dressing, croutons, parmesan and egg. Bacon can be added for R55.
Local tomato and burrata salad is R345. The large Bungalow house greens is R350, with a smaller size shown around R185 in the description. Chicken can be added for R75. Confirm which base size is being ordered.
A salad is not automatically light or allergen free. Caesar dressing contains fish and egg, feta and burrata contain dairy, and nuts or seeds appear in house greens. Ask for vinaigrette separately when preferred.
Burgers and lunch timing
The “Between Bread” menu is served until 17:00 and includes fries. The hot-honey fried chicken burger and chargrilled BBQ chicken burger are R235. The Bungalow Classic beef burger is R265 and the truffle burger R285.
The beef burgers use a 200g patty. Bacon costs R55 on the classic burger, while fresh truffle on the truffle burger is quoted separately. Confirm any supplement before approving it.
The included fries matter when comparing a burger with another main that may need a paid side. A R235 chicken burger is a complete plate, while a smaller starter plus R75 fries can approach the same total.
Arrive before the cutoff if a burger is the reason for visiting. A reservation that begins near 17:00 does not guarantee the lunch section remains available after drinks and ordering.
Seafood mains with fixed prices
Tempura-battered fish with ceviche, aioli and fries is R285. Grilled baby squid with fries or rice is R385, and herb-crusted kingklip with baby potatoes is R395. These provide clear totals compared with market-priced seafood.
Crispy-skin sea bass and sole are both R465. Sea bass comes with tomato, olive and potatoes, while sole includes brown butter, almonds and citrus rice. The dishes have different allergen profiles despite the same price.
Choose grilled or roasted fish when crisp batter would be affected by slow eating or shared starters. Tempura fish is best eaten promptly. Ask about the day's fish when “white fish” is used as a general label.
Market-priced seafood
The grilled seafood platter, 500g crayfish, medium prawns, Norwegian salmon steak and whole baby kingklip do not show a fixed amount in the sample feed. Their price can respond to size, supply and season.
Ask the server to state the amount before the kitchen begins. For a platter, confirm whether the quote is for one or two people and what each size contains. A listed “for 1 or 2” does not establish one price.
Check included sides and sauces. Crayfish and prawns may seem comparable until quantity, shell weight and accompaniments are considered. Market price should be treated like any other purchase: clear before commitment.
Steak and land mains
Roast chicken is R265 and offers the lowest fixed land-main price. Mustard-crusted 300g sirloin is R395. Lamb cutlets are R465, truffle fillet R485 and slow-roasted lamb shank R485.
Espetada uses 500g sirloin and costs R495 with a side and sauce. Bourbon BBQ pork ribs are R545 for 700g with fries. Rib-eye with prawns is R665, combining a 300g steak with seafood.
The truffle fillet uses a 300g cut with mushroom butter, asparagus and potato purée. Fresh truffle carries a quoted supplement. Ask whether that supplement is per gram, portion or current market amount.
Chef's cut on the bone has no fixed price. Confirm cut, raw weight, whether bone counts in the weight, and price. A large on-bone steak can be suitable for sharing, but only when doneness preferences match.
Choosing a steak
Sirloin offers a balance of tenderness and beef flavour. Fillet is leaner and prized for tenderness. Rib-eye has more marbling, while on-bone cuts provide presentation and a different cooking profile. Price alone does not determine preference.
State doneness clearly and ask whether the kitchen uses a standard basting. Sauces can contain dairy, alcohol or gluten. If the steak is wrong, tell the server after the first cut so the kitchen has a chance to respond.
Garden mains
Chargrilled cauliflower and the chickpea bowl are R265. Spinach-and-ricotta ravioli is R285. These are composed mains rather than side vegetables, making them suitable for a vegetarian diner who wants a full plate.
The cauliflower includes goat's cheese and honey, the chickpea bowl includes yoghurt and flatbread, and the ravioli includes ricotta and parmesan. None should automatically be assumed vegan. Ask which changes are possible and whether sauces contain hidden animal products.
Sides and sauces
Citrus rice, thick-cut fries and potato purée are R75. Baby potatoes are R85, while broccolini and house greens are R95. Parmesan adds R30 and truffle R40 to fries or purée.
Truffle mushroom, mustard, pepper, lemon butter and spicy lemon garlic sauces cost R60. Check which mains already include sauce and side. Adding both to an incomplete dish costs R135 to R155 before premium toppings.
For two people, one shared side may be enough when both mains include vegetables or starch. Ordering several sides for table variety can add hundreds of rand and create leftovers.
Signature hand rolls
Spicy tuna is R195, salmon and rainbow rolls are R205, no-rice roll R215 and prawn R225. Soft-shell crab and rock-lobster-tail rolls have no fixed amount in the sample feed.
These are premium dressed rolls with avocado, sauces and toppings. They cost more than classic maki because of ingredient quantity and preparation. Confirm piece count, as the menu section does not make every quantity obvious in a quick summary.
The no-rice roll combines salmon, tuna and prawn with wasabi aioli and roe. It removes rice but not seafood, egg or possible gluten in sauce. Rice free is a format description rather than an allergen guarantee.
Sushi bar prices
Three pieces of tuna sashimi or nigiri are R145, while salmon is R165. Three tuna roses are R155 and salmon roses R175. Fish preference and rice content matter more than the small price difference.
Eight cucumber-and-avocado maki pieces are R135, tuna R165, salmon R185 and prawn R195. California rolls range from R155 for cucumber and avocado to R185 tuna, R195 salmon and R215 prawn.
A classic roll gives more pieces for the money than a signature hand roll, while the signature selection offers richer combinations. Mix one classic and one premium roll for variety rather than ordering only the most elaborate choices.
Raw seafood and allergens
Sashimi, tartare, roses and several rolls contain raw fish. Guests who are pregnant, very young, older or immunocompromised may need alternatives based on professional medical advice. Cooked fish and vegetable mains are available, but shared preparation remains possible.
Shellfish, fish, dairy, egg, gluten, soy, sesame, nuts and alcohol appear across the menu. Tell staff about a serious allergy before ordering. A busy kitchen cannot be judged allergen safe from item titles alone.
Desserts
Crème brûlée and the sorbet trio are R145. Chocolate mousse and baked cheesecake are R155, tiramisu R165 and caramel sundae R185. The range is narrow enough that preference matters more than saving R10.
The tiramisu contains coffee, dairy, gluten and Kahlúa. The sundae includes pecan nuts. Sorbet may be dairy free by recipe, but the coconut crumble and shared kitchen require confirmation for strict needs.
Sample budget for one
A burger and a non-alcoholic drink create one of the more predictable meals, with food around R235 to R285. A fixed-price seafood or garden main sits around R265 to R465. Add R145 to R185 for dessert.
A guest ordering a R225 starter, R395 main, R155 dessert and drinks is already at R775 before beverages and service. This is why a three-course visit needs a larger budget than a quick burger lunch.
Sample budget for two
Two chicken burgers at R235 each produce a R470 food subtotal before drinks. Sharing a R165 hummus starter raises it to R635. This is a relatively controlled option because fries are included.
For dinner, one R225 starter, two R465 mains and one R155 dessert total R1,310 before drinks and service. Choosing market seafood or premium steak can raise that figure considerably.
Golden hour and reservations
The Bungalow is popular for sunset. Book ahead and state an outdoor or ocean-view preference, but understand that weather and table planning prevent guarantees. Arrive on time because a late party may lose the best part of golden hour.
The venue is at 3 Victoria Road, Clifton. Current venue pages describe daily service around noon to 23:00, although one booking page displayed limited Saturday hours. Confirm the exact date directly because public listings can conflict.
Ask about deposits, cancellation deadlines and table duration. Busy sunset slots may have stricter terms. Keep the reservation confirmation until the bill is settled.
Weather, parking and clothing
Clifton weather can be windy even on a sunny day. Bring a layer for outdoor dining and ask whether heaters or indoor alternatives are available. The restaurant controls seating according to safe operating conditions.
Plan parking or ride transport before peak time. If the group will drink, a ride service avoids driving concerns. Include transport in the total occasion budget.
Smart-casual clothing suits the upmarket beach setting. Confirm dress rules for a special event or private function. Beach proximity does not mean every type of beachwear is appropriate for dinner.
Group and event dining
The venue hosts birthdays, corporate meals and private events. Larger groups may use set menus, minimum spend or deposits. Ask for a written proposal showing food, drinks, service, venue area and cancellation terms.
Set menus create predictable service but need dietary choices in advance. Gather allergies and vegetarian needs before the final guest deadline. Do not assume the ordinary à la carte menu remains available to a large function.
How to get better value
Visit before 17:00 if a complete burger-and-fries meal suits the occasion. At dinner, choose a main with included accompaniments and share one starter or dessert. Confirm market prices and supplements before ordering.
Set a drinks budget. Cocktails and wine can change the total more than choosing between two similar mains. Ask for the current drinks list and decide whether the visit is centred on food, sunset drinks or both.
Final planning advice
Lunch versus dinner
Lunch offers the broadest control over spending because the burger menu runs until 17:00 and includes fries. Natural light also gives diners the coastal view without building the visit around sunset. A weekday or early lunch may feel calmer than a peak evening, although atmosphere changes with season and events.
Dinner suits guests who want the full social setting, seafood, steak, sushi and drinks. The same table can become more expensive because starters, sides, dessert and cocktails feel natural over a longer sitting. Decide beforehand whether the visit is a one-course meal or an evening occasion.
If the reservation begins before 17:00 but ordering happens later, ask whether the lunch section remains available. The stated cutoff usually applies when the order is placed. Arriving at 16:55 does not guarantee several burgers can be ordered after a long first round of drinks.
How to handle market price
Ask for the exact rand amount, not only whether the item is “available.” For seafood, confirm size, count and whether the quote covers one portion or a platter. Repeat the amount back if the table is noisy. This avoids surprise when several guests order the same market item.
Compare the quote with fixed options. If whole kingklip is much higher than the R395 crusted kingklip, ask what extra size or serving it provides. If the seafood platter serves two, divide its quoted price per person and consider whether a side is already included.
Fresh truffle supplements also need a clear price. “SQ” means seasonal quote. Ask how the portion is measured and whether the supplement is applied once or to each dish. A premium ingredient should be chosen knowingly rather than added through an unclear suggestion.
Building a three-course order
Balance richness across courses. Truffle burrata followed by truffle fillet and caramel sundae creates three heavy plates. Tuna tartare followed by fish and sorbet provides a lighter progression. There is no required formula, but variety usually makes a long meal more enjoyable.
For two people, share one starter and one dessert unless both appetites are large. A R225 starter plus R155 dessert adds R380 to the mains. Sharing halves that addition per person and leaves more budget for drinks or a premium main.
Tell the server if the group has a deadline. Some whole seafood, large steaks or event dishes may need longer. A leisurely pace suits sunset dining, while a pre-theatre or airport schedule requires simpler choices and clear timing.
A seafood-focused order
Begin with tuna tartare at R225 or baby squid at R195, then choose a fixed-price main such as kingklip at R395 or sole at R465. This produces a food subtotal of R590 to R690 before dessert. It avoids the uncertainty of market pricing.
For broader variety, share one sushi roll before a seafood main. A R205 salmon roll and two R395 kingklip mains total R995 for two. Check piece count and appetite; a full starter plus sushi plus mains can become excessive.
A meat-focused order
Beef carpaccio at R225 followed by R395 sirloin creates a R620 subtotal. Truffle burrata and truffle fillet reach R880 before drinks and dessert. The second route is designed as a premium experience, while the first keeps the same two-course structure at a lower level.
The R665 rib-eye-and-prawn main combines land and sea in one plate. It may remove the need for a seafood starter. Check whether its fries are enough or whether the table wants a R95 vegetable side.
A vegetarian order
Hummus at R165 followed by cauliflower or chickpea bowl at R265 creates a R430 food subtotal. Greek salad at R225 can replace the starter for sharing. Finish with sorbet at R145 only if the crumble and kitchen preparation suit the dietary requirement.
Vegetarian diners should identify whether egg, dairy, honey or alcohol is acceptable. The garden mains use cheese or yoghurt, and several salads include egg or anchovy dressing. Vegan adaptation must be confirmed rather than assumed.
Drinks and responsible budgeting
The venue promotes sundowners and cocktails, but drinks are not included in the food prices above. Ask for the current list and check bottle versus glass pricing. A round of premium cocktails can cost as much as another starter or side.
Alternate alcohol with water, arrange safe transport and respect legal drinking-age rules. A designated driver should have appealing alcohol-free options. Outdoor sun and wind can disguise how quickly alcohol is affecting a guest.
Reviewing the bill
Check market-priced dishes, supplements, side additions and drinks against the order. Confirm whether a service charge has been added, especially for groups. If a deposit was paid, make sure it has been credited.
Decide bill splitting before the final course. Equal splitting works when spending is similar; itemised payment is fairer when market seafood, bottles or premium steak differ sharply. Ask early whether the restaurant can process several cards.
Photography and the dining experience
The ocean setting invites photographs, especially at sunset. Take them without blocking staff routes or disturbing nearby tables. Food quality changes while elaborate photos are staged, particularly sushi, fried dishes and steak.
For a celebration, mention it in the reservation rather than expecting complimentary extras. Ask whether outside cake is allowed and whether a plating or cake-cutting fee applies. Written confirmation prevents misunderstanding.
The Bungalow combines a premium Clifton location with seafood, steaks and sushi. Fixed menu examples range from R165 starters to a R665 steak-and-prawn main, while market seafood can go higher.
Book the correct time, review the current sample menu and ask about every market-priced item. Confirm dietary needs, seating requests, transport and deposit terms. This creates a realistic budget while preserving the experience that draws people to the venue.
Use the prices here as dated planning figures. The menu and quote supplied for the day of the reservation control the final order.
