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COASTAL BIODIVERSITY
Shaped by the rhythms of the ocean and the richness of the Cape coastline, Amura promises a sensory journey through the lens of one of the world’s most visionary chefs – ‘Chef of the Sea’ Ángel León.
Our Menus
Through richly prepared fish, spice-infused broths, fire-cooking and a deep reverence for the ocean, Amura celebrates the shared culinary legacy between Andalusia and Africa.
Food Menu
Dishes include yellowfin tuna tartare with cured egg yolk, smoked Cape salmon with buttermilk sauce, plankton risotto with squid and a raw fish ‘charcuterie’ trolley served tableside.
DownloadWaves & Wine
Our beverage selection seamlessly blends local and international influences. South African wines, wines aged underwater and distilled marine spirits sit beside signature cocktails like our seaweed martini and oceanic negroni.
DownloadBehind the menu
Meet ‘Chef of the Sea’ Ángel León
Chef Ángel León, Spain’s renowned “Chef of the Sea,” is a visionary who transforms overlooked marine elements into extraordinary cuisine. Founder of the Michelin-starred Aponiente and Alevante, he blends science, sustainability and gastronomy to reveal the ocean’s hidden potential.
A sailor and researcher at heart, León champions biodiversity and responsible sourcing. His debut in Africa brings his pioneering marine philosophy to Amura, offering a bold, immersive taste of the ocean.
