If you’re searching for an idyllic slice of paradise, then feast your eyes on The Marine in Hermanus – a scenic great escape that boasts breathtaking views of the deep blue ocean and offers a front row seat to the glorious sight of majestic whales.
The sound of waves crashing against the rocks, a gentle breeze lightly brushes against your skin… This picturesque setting soothes your soul and invites you to enjoy nature in all of its glory, creating the perfect backdrop for the ultimate dining experience. With spring right around the corner, there’s never been a better time to explore the beauty that Hermanus has to offer.
And if you thought you knew what magic looks like, and tastes like, then it’s time to reassess the definition, because Executive Chef of Origins Restaurant, Rudolph Blaauw has developed a new a la carte menu that showcases creativity and local flavour at its finest.
Whether you’re in the mood for a quick nibble or a leisurely dining experience, you will find it at Origins Restaurant. The starters focus on fresh seafood, followed by section dedicated to a variety of fresh, healthy salads. Main courses are divided into specialties from The Sea and The Land – with each ingredient reflecting the magnificent surroundings. A selection of mouth-watering desserts of the region rounds off this exquisite menu.
And the proof is in the pudding after all… I must admit that I was in complete awe after gazing upon the creation that is Chef Blaauw’s Rooikrans Smoked Springbok, rocket, cremezola, red wine poached pears and candied walnuts dish – a fresh favourite on the menu writes Cape {town} Etc’s Micayla Vellai. The elegance and sophistication of this dish was a sight to behold while the elements complemented each other beautifully, a burst of flavour that had me savouring the moment.
What’s so unique about Chef Blaauw’s menu is that you can feel the passion and soul that goes into each delectable dish. And this is exactly what I experienced when the aromas of the Pan Fried Elgin Chicken Breast, baby carrots, petits pois, truffle jus and pulled chicken croquette filled the air with a touch of flavourful love. A breath of fresh air for your taste buds indeed.
What I found most fascinating about Chef Blaauw is that he’s not only one of the most calm and collected chefs I’ve ever met, but he showcases the impressive bounty of the Overberg, ensuring that the focus is always on local flavours and fresh ingredients to create a menu that’s inspired by the suppliers and the local produce!
This soulful menu highlights ‘everyday’ favourites and has a story attached to each dish – and what’s better than a meal that tells a tale and has a narrative attached to it. In particular, Wesley’s Fynbos Canelés de Bordeaux Madagascar vanilla ice cream, honey gummi bears of the region has a fascinating story behind it…
The honey that’s used is supplied by Wesley Abrahams, a Sous Chef in the kitchen and a beekeeper in his spare time who oversees the honey production from start to the final product. The ‘honey gummi bears’ are created by using three different types of honey from different regions.
It starts with the multi-floral honey from Betty’s Bay, then Blue Gum honey from Stanford, and the classic fynbos honey from the Hemel-en-Aarde Valley. It brings a distinctive and delicious, playful element to this small French pastry as a showstopper dish with an intriguing element of local storytelling to it.
The scrumptious meals were paired with the most amazing wines that ever touched my lips – a celebration of a perfect combination I’d say! From the smoothest Southern Right Sauvignon Blanc to Bouchard Finlayson Blanc De Mer, you’ll certainly have the full dining experience when exploring these delectable wines.
But that’s not all! The Marine has ongoing special offers and themed evenings that are popular with locals and visitors alike, including fresh Fish & Chips Fridays, Roasting Sundays, and Food & Wine pairing events to showcase the wines of the region. Join The Marine for their famous Bottomless Bubbles on Friday evenings from 5pm-7pm for only R200 per person.
Believing firmly that the time to support local is now, Chef Blaauw invites patrons to enjoy his expertly prepared menu of ‘simple pleasures’. This celebration of the produce and talented artisans of the area comes together perfectly in a menu centred around the origins of fine food.
The experience your soul craves is waiting… Download Chef Rudi’s a la carte menu over here for a taste of what’s in store:
Lunch: 12h00 – 14h30
Dinner: 18h00 – 20h30
As a hotel that’s a proud member of The Liz McGrath Collection, as well as Small Luxury Hotels of the World, The Marine offers the finest experience. If you’re searching for a world away from the ordinary, then make sure to contact them on +27 (0) 28 313 1000 or visit their website at: https://www.themarinehotel.co.za/.
And if you’re itching to take a deep dive and explore everything The Marine has to offer, make sure to follow their social media pages.
Picture/s: Supplied
