The Sea Cabbage Café
Down beside the long white sand beach where sea cabbage grows, our guests will discover the magical Sea Cabbage Café and fascinating Bluff Cove Museum.
The delightfully decorated rooms in the Sea Cabbage Café offer a great setting for guests to relax and enjoy cups of tea, coffee or hot chocolate with some delicious home-baked cakes and cookies, whilst still enjoying the beach wildlife through the large panoramic windows. We have a traditional Falklands peat stove in the Café which means it is always warm and welcoming. This season we added to the wonderful Café atmosphere with live traditional music, with brilliant local accordionists Maggie Goss, Jenny Cockwell and John Allan all playing for our guests as they enjoyed their cream tea. We have also had a wildlife artist in residence. We have our own selection of exclusive postcards for sale in the Museum, which guests can write in the Café and we will then post for them. Both the Café and Museum have modern restrooms.
“Hattie’s Sea Cabbage Café serves the best
Refreshments at the Sea Cabbage Café
At the Sea Cabbage Café complimentary freshly brewed tea, coffee and hot chocolate is served in china tea cups with a selection of the following home-baked cakes, tray-bakes and cookies:
HATTIE’S FAMOUS CARROT CAKE
ICED COFFEE CAKE
LEMON DRIZZLE CAKE
CHOCOLATE FUDGE CAKE
ICED ORANGE CAKE
DATE AND WALNUT LOAF
MELTED MARS KRISPIES
CHEESE AND SPINACH MUFFINS
PEANUT BUTTER COOKIES
CHOCOLATE CHIP COOKIES
APRICOT AND ALMOND COOKIES
COCONUT LACE COOKIES
TEA BERRY MUFFINS (seasonal)
FRUIT SCONES WITH DIDDLE DEE JAM, HOMEMADE BUTTER AND FRESH FARM CREAM
The Diddle Dee jam, a taste of Falkland wild pastures, is made by Shirley, who hand picks the berries in the autumn. Shirley works at the Jetty Centre in Stanley, her husband Eric is one of our Land-Rover drivers. You will see the Diddle Dee bushes in amongst the stone-runs on your drive down to the Lagoon. The berries start to ripen at the end of February.
In March the Tea Berries ripen. They are utterly delicious and a very popular local delicacy. We use them to make Tea Berry muffins (above left). Local savoury flavours we have served in the Café this season have been BBQ Bluff Cove lamb, smoked Sea-trout, stuffed Upland Goose and Rock-cod paté