The Plettenberg Hotel (a member of prestigious Relais & Châteaux) is delighted to launch their new restaurant concept Seafood at The Plettenberg. Based on the successful restaurant at its sister hotel, The Marine Hermanus, this winning formula has always been a huge hit with locals and hotel guests alike.
Relais & Châteaux Grand Chef Peter Tempelhoff and Head Chef Gideon Landman have adapted and incorporated signature dishes from Seafood at the Marine into the new menu at The Plettenberg.
“We have focused on seasonal and locally sourced seafood and ingredients from the Garden Route for this new food concept at the hotel. Set in a contemporary, relaxed environment, with an emphasis on fresh fish, Seafood at The Plettenberg showcases a sustainable taste of the region” says Peter Tempelhoff.
The menu has been broken up into sections giving guests great variety and styles of cooking fish and seafood: The Plettenberg seafood soup, prawns done tempura style or ravioli with prawns & leeks, mussels steamed in beer, lobster thermidore, seafood potjiekos, fish and chips, stir fried calamari with egg noodles and for the ultimate seafood indulgence The Plettenberg Deluxe Seafood Platter.
“The menu also features ‘Collection Signature Dishes’, a selection of non-fish options which have become highlights on our menus across The Collection by Liz McGrath and include: sirloin steak and hand cut chips with a classic Caesar salad, free-range baby chicken with a twist and Martha’s famous Cape Malay Bobotie” adds Tempelhoff.
Seafood at The Plettenberg brings the sand, beach and sea into the restaurant in the colours, mood and design which incorporates the breath-taking views of Formosa Bay. “We are really excited about introducing this concept to the hotel. Plettenberg Bay is one of the finest seaside destinations in South Africa and when at the beach people want to enjoy fresh local seafood in a relaxed chic environment – we can now offer this to our guests” says Liz McGrath.
Seafood at The Plettenberg is open for lunch and dinner 7 days a week.