Enjoy your Easter with a special lunch celebration, this time not at home, but at The Marine in Hermanus on Sunday 9 April.
Head chef Oelof Vorster and his talented team will present a three-course meal in the hotel’s elegant Pavilion restaurant overlooking Walker Bay. The epicurean gastronomical journey starts with a dish that nods to rich South African heritage with an appetiser of home-made breads, hot-cross buns, pickled fish, hummus and masala butter.
The main course offers quite a selection; a crispy roast pork loin in a cranberry sauce, charred and glazed free-range baby chicken in a tarragon sauce, or slow-roasted beef brisket in a red-wine sauce or, alternatively, a choice between grilled line fish or grilled cauliflower steak as the vegan-friendly option. Served at each table is a choice of three side dishes to share, including honey-roasted sweet baby carrots, Yorkshire pudding, sautéed fine beans, red onion and toasted almond flakes, butter poached Brussels sprouts, broccoli and cauliflower bake and everybody’s favourite, crispy roasted potatoes.
The meal culminates in a heavenly death by chocolate. Or, a dessert trio of milk tart, traditional koeksisters and mini carrot cake. Phone 028 313 1000 or email guestrelations@themarine.co.za.
