Hidden away on Claremont Farm is Mfino, a quaint restaurant run by one man and his dog.

Mfino is a destination restaurant in Sheffield Beach. It’s off the beaten track and has no foot traffic. This is where Eugene Botha and Moya, his 10-year-old golden retriever, spend most of their days.

Eugene runs the 20-seater mostly on his own. People play vinyls and sit on the couch and chat while Eugene cooks in the open kitchen.

“I am a one-man band; I do everything myself, but my mother Wendy helps out a lot,” he said. “Because I’m cooking and serving, when it gets busy some of the customers bring their plates back to the kitchen.”

In his twenties, Eugene walked and hitchhiked from London to Biarritz via Portugal, surfing the best waves while camping along the way. Years later, he surfed his way around Indonesia.

He sailed the Nile on a Felucca (a traditional wooden sailing boat) and spent time in Sudan and Israel before venturing into hospitality.

Eugene had no formal chef training – he learned to cook in his mom’s kitchen. Later, he opened Umami, a fine dining restaurant in Dunkirk Estate.

He then worked as an independent wine merchant before Covid-19 made him rethink his lifestyle.

Eugene cares about quality food and ingredients. He makes everything in-house, from stocks and sauces to ice cream and kombucha. He used to forage for exotic fruits and vegetables before he got too busy.

The local developments, he says, have sadly cleared much of the best foraging areas now.

Mfino’s caprese stacks and risottos are something to behold. The phenomenal – but rare – homemade burnt caper and butternut ravioli is a highlight among regulars, while the formidable Isinkwas (massive Zulu-style bread with filling) have gained cult status.

“My restaurant is personalised and chilled like my lifestyle,” said the Salt Rock born-and-bred owner. “If you look around, it’s my possessions. I want people to come here and feel at home. I can also work and have Moya here with me.”

Eugene taught Moya to dive for oysters. If you are lucky enough, they end up on the menu. “Some people come here and ask if Moya is here because they have seen my Instagram. They come to see him, not me!” he laughs.

“I taught Moya to catch rolling oysters at the bottom of the seabed. He could dive about four metres and stay down for up to 45 seconds, but he is getting old now, so he can’t stay down as long anymore.”

Mfino is open Wednesday to Sunday, 11am to 5pm. Customers must call in the morning for take aways.

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