Seafood at The Plettenberg is based on the restaurant at the sister hotel, The Marine Hermanus. Relais and Chateaux 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. With a focus on fresh fish, ingredients and seafood are sourced locally and seasonally from the Garden Route. Try The Plettenberg seafood soup, prawns done tempura style or ravioli with prawns and leeks. Mussels steamed in beer, lobster thermidore, seafood potjiekos, fish and chips, stir fried calamari with egg noodles are also successes. And for the ultimate seafood indulgence The Plettenberg Deluxe Seafood Platter may make its way to the table. The unstoppable view of Formosa Bay is also incorporated inside of the restaurant with colours, mood and design of sea, sand and beach.