The Plettenberg Hotel has recently launched its new concept, Seafood at The Plettenberg, based on the successful restaurant at its sister hotel The Marine in Hermanus. Chef Gideon Landman worked with Peter Tempelhoff (of 2011 Restaurant of the Year, The Greenhouse) to create a brand-new seafood-focused menu.
 
Why the change
The Seafood at The Marine in Hermanus was highly successful for many years and the time was deemed right to change the offering at The Plettenberg. Chef Tronette Dippenaar, who had worked at Seafood at the Marine for five years joined the team. “Tronette has been instrumental in making the change so seamless and it has started off with a bang,” Gideon enthuses.

And working in collaboration with Peter Tempelhoff? “Peter is a fantastic role model, not just for me and my talented team but, for every inspiring chef out there, so collaborating with him has been extremely easy because he is so passionate about food.”

Seafood also decided to offer The Collection signature dishes because, according to Gideon, not everyone wants to eat seafood all the time. “These non-fish dishes are some of our best offerings from across our five restaurants within The Collection by Liz McGrath.  They are also very popular and link our three properties together. Guests can expect 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, to name a few.”

As for produce, keeping it local is important to Gideon. “We have access to some of the very best fish and seafood available in the area, often caught by the local fishermen. The fishing boats out of nearby Mossel Bay are the source of the wonderful sole we serve. We also have a lot of local suppliers who produce the most amazing vegetables and fruit.

“One of my favourites is Carola Volschenk who lives on a small holding in the Crags. She started growing vegetables and fruits as a hobby and now she has been supplying the Plettenberg for nearly 10 years with her amazing produce. She only supplies the Plettenberg Hotel, and visits us twice a week with her basket filled with asparagus, fennel, herbs, rhubarb, salads and even edible flowers. Anything we need, Carola will grow it for us.”  

The review
We sent reviewer Charlotte Pregnolato to suss out the new kid on the block.

The food
Dishes like baby calamari stir-fried with fresh baby vegetables in a delicate sweet chili sauce, or plump fishcakes crowned with a poached egg and spinach, floating in lemony, chive-studded hollandaise sauce, are refined and delicate in flavour and texture. Simpler dishes like fish and chips or pan-roasted sole are perfectly prepared. In summer, splash out with the seafood platter featuring fresh crayfish from Hermanus.             

The wine
Their award-winning wine list showcases cool climate wines from the Western Cape and Garden Route, especially recommended to pair with fish and seafood dishes.     

The service
The genuinely helpful and professional staff are happy to meet any request.

The ambience
Recently redone to reflect the new menu, the décor features a sea theme that is carried out with pale aqua and sand tones. Formal white linens are tempered with comfortable banquets and cosy tables with five-star views of Formosa Bay.  

The verdict
Sit out on the terrace before dinner with a glass of chilled South African wine or a cocktail and admire the view of Formosa Bay. Relaxed yet sophisticated, Seafood offers everything it promises and more.

By Charlotte Pregnolato and Linda Scarborough

Have you been to Seafood at The Plettenberg? Write a review. 
Looking for more restaurant ideas? See our list of eateries, delis and markets in and around Plett.