THE RE-IMAGINATION OF SOUTH AFRICAN FOOD
SeaFood – inspired by the ocean
At the heart of our Group Executive Chef Peter Tempelhoff’s food philosophy lies the continuous exploration and re-imagination of South African food. His aim is to lend distinctive, memorable personalities to each of The Collection’s restaurants, without overcomplicating matters in the process – if an ingredient is not fresh, local and seasonal, you won’t find it on the menu.
Each restaurant is unique as the food is influenced by the individual Head Chefs, with Peter taking their personal vision into account before creating the menu in a joint collaboration. As a result, our guests are able to enjoy exceptional culinary experiences at each hotel – be it The Cellars-Hohenort’s African fables-inspired menu at Greenhouse; or vibrant dishes at Origins at The Marine.
As the name suggests, SeaFood at The Plettenberg is renowned for its ocean bounty, drawing inspiration from the rich marine life that can be found in Plettenberg Bay. The kitchen team, headed up by Head Chef Antoinette Meyer, prepares an array of innovative seafood dishes, together with a wide selection of meats and vegetables. Working closely with local suppliers, ingredients are always seasonal and kept at a superb level of quality.
Describing herself as a ‘complete control freak’ who is driven by creativity, Antoinette loves nothing more than to work with people who feel the same way, in order to come up with spectactular menus for her diners. Created by Peter and Antoinette to reflect a taste of the bay, signature dishes at SeaFood include East Coast Sole, Chive and parmesan crusted line fish, and Grilled king tiger prawns.
Set in a contemporary, relaxed environment, with mesmerising views of the ocean, SeaFood draws hotel guests and locals alike to what Peter calls ‘The Collection restaurant with the best view’. Guests may also enjoy a unique tapas menu, which is served around the pool or on the terrace overlooking the ocean.
Seafood Soup with Rouille and Croutons