Drydock

Feeding people in Knysna requires different thinking than inland restaurants. The supply chain for fresh fish and seafood depends on seasonal availability — winter storms can limit catches, and imported proteins cost more when they travel this far. Drydock works with these realities. The menu reflects what's actually available from local boats and reliable suppliers, rather than chasing year-round consistency. Kitchen timing matters too, since tourist numbers swell and shrink with school holidays and summer demand. The restaurant manages these rhythms by adjusting portions and prep without cutting corners on freshness or technique.