If you’re looking for fresh, imaginative food in an elegant setting with great views, The Pavilion at the Marine in Hermanus is a great bet, says Greg Landman.
The menu is designed by Relais and Chateaux Grand Chef Peter Tempelhoff and prides itself on using only the freshest, sustainable ingredients in an imaginative way – without being so tricky 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 will remind one of the tastes of Marseille, without the hefty price associated with that experience.
The grilled WalkerBay 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.
They offer a fabulous list, featuring some of the finest wines from this famous area and others.
Slick and smooth, but with a friendly country touch.
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 – very special without being intimidating, luxurious without being stuffy.
The menu varies according to the seasons.
Have you been to the Pavilion at the Marine? Let us know about your experience in the comments.