Venues

The Pavilion at the Marine

The Pavilion at the Marine
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  • Location 028 313 1000
  • Phone Number Corner Marine Drive and Main Road, Hermanus, Overberg
  • email bookings@themarine.co.za
  • Website URL http://www.marine-hermanus.co.za
  • Opening Hours

    Lunch: Pool lunches in house guests only - from the 24th July Seafood Restaurant (not Pavilion) 12 noon to 2.30pm Monday to Sunday

    Dinner: Seafood Restaurant 7pm to 9.30pm The Pavilion Tuesday to Saturday 7pm to 9.30pm

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Cost
R130
Ambience
Classic elegance, Contemporary cool
Food
Modern, Seafood, South African
Payment
Amex, Mastercard, Visa
500

Critic's review

Greg Malan

Food
The spirit of the late Liz McGrath, who owned this and other famous South African hotels, hovers over the magnificent setting that is The Marine hotel in Hermanus. The summer menu at The Pavillion, designed by Relais and Chateaux Grand Chef Peter Tempelhoff, with executive chef Chad Blows in the kitchen, is a delicious collection of lighter flavours and textures. The pan-seared Mossel Bay sole fillets served with crunchy baby octopus, tiny fennel bulbs and butternut, deliciously anointed with a tangy white wine and fennel velouté is a knockout – light as a feather, blending a delicious melange of taste sensations. Also available was a chargrilled Springbok loin served with a pineapple compote and chai velouté, and a vegetable Wellington with caramelised onion, star anise puree, halloumi and a saffron velouté – which just goes to show that there is no such thing as a boring vegetarian. Finish off with the dark chocolate soufflé with poached pear strips, almond biscuits and Amarula ice-cream, and you will need to unfasten your belt a notch or two.

Drinks
Delve into a spectacular list with some really serious French Champagnes and some of the best wines from this famous wine area.

Service
Impeccable and smooth, with the staff knowing exactly where that invisible line between friendly and familiar lies.

Ambience
With the hotel perching on the edge of the famous cliffs of Hermanus, with lawns that run right to their edge, the large windows of the restaurant reveal a magnificent view of the bay. The interior is furnished in pale shades of pastel, inviting one to relax in great style.

And…
Bear in mind the menu changes seasonally.

(September 2015)

  • Ambience
  • Service
  • Food
  • Greg Malan

    Food
    The spirit of the late Liz McGrath, who owned this and other famous South African hotels, hovers over the magnificent setting that is The Marine hotel in Hermanus. The summer menu at The Pavillion, designed by Relais and Chateaux Grand Chef Peter Tempelhoff, with executive chef Chad Blows in the kitchen, is a delicious collection of lighter flavours and textures. The pan-seared Mossel Bay sole fillets served with crunchy baby octopus, tiny fennel bulbs and butternut, deliciously anointed with a tangy white wine and fennel velouté is a knockout – light as a feather, blending a delicious melange of taste sensations. Also available was a chargrilled Springbok loin served with a pineapple compote and chai velouté, and a vegetable Wellington with caramelised onion, star anise puree, halloumi and a saffron velouté – which just goes to show that there is no such thing as a boring vegetarian. Finish off with the dark chocolate soufflé with poached pear strips, almond biscuits and Amarula ice-cream, and you will need to unfasten your belt a notch or two.

    Drinks
    Delve into a spectacular list with some really serious French Champagnes and some of the best wines from this famous wine area.

    Service
    Impeccable and smooth, with the staff knowing exactly where that invisible line between friendly and familiar lies.

    Ambience
    With the hotel perching on the edge of the famous cliffs of Hermanus, with lawns that run right to their edge, the large windows of the restaurant reveal a magnificent view of the bay. The interior is furnished in pale shades of pastel, inviting one to relax in great style.

    And …
    Bear in mind the menu changes seasonally.

  • Greg Landman

    Food
    The menu is designed by Relais & Châteaux Grands Chef Peter Tempelhoff and prides itself on using only the freshest, sustainable ingredients in an imaginative way, without being so tricky that you feel you shouldn’t disturb the plate.

    The Caesar salad is so deliciously crunchy with its rich dressing that one could almost be in the garden, while the seafood soup with its traditional rouille sauce, croutons and gruyère is reminiscent of the tastes of Marseille, without the hefty price associated with that experience.

    The grilled Walker Bay sole with mash and creamy mussel velouté is a triumph, while carnivores will love the grilled rib-eye steak with tomato fondue and fine beans. The stand-out dessert is the malva pudding, served with traditional custard and vanilla ice cream.

    Drinks 
    They offer a fabulous list, featuring some of the finest wines from this famous area and others.

    Service 
    Slick and smooth, but with a friendly country touch.

    Ambience 
    If you’re looking for a dining experience in an elegant setting very comfortable with its own superiority, you’ll love this. The dining room is large and the windows look out over the famous cliffs of Hermanus, revealing the lawns of the hotel and the distant mountains the other side of the bay. It's very special without being intimidating, luxurious without being stuffy.

    And… 
    The menu varies according to the seasons.

    (July 2014)

  • Food
    Traditional favourites are supercharged for epicurean decadence at the hand of chefs Peter Tempelhoff and Loran Livesey. The beef fillet with a dainty, rich foie gras is a fine example. So too, the equally delicious olive encrusted lamb, served with potatoes, ratatouille and a dash of garlic puree. Leave space for the spiced pear tarte Tatin.

    Wine
    Premium labels from Stellenbosch and the local wine region.

    Service
    Five-star class.

    Ambience
    The elegant beach-house feel of the hotel is drawn through to this stylish venue. Beyond the large archways the ocean extends into the distance. A glass wine cellar as centrepiece, designer wallpaper, chequer tiles and plush furnishings complete the sense of cultivated leisure.

    And...
    The striking lamps are the originals from the Bathing Pavilion at Muizenberg. (C&MR, September 2010)

Facilities

  • Accepts credit cards
  • Accommodation
  • Alfresco
  • Booking required
  • Breakfast
  • Dinner
  • Food
  • Licensed
  • Lunch
  • Parking
  • Serves food
  • Vegetarian
  • Wheelchair

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