One of the better restaurants in Plettenberg Bay (there aren’t many, and two favorites The Grand and Nguni are currently closed for winter breaks) has been Sand at The Plettenberg. Two years ago the restaurant changed its name to SeaFood at The Plettenberg, in line with a similar restaurant at sister hotel The Marine in Hermanus, and last year new Executive Chef Grant Parker took over the kitchen when the hotel re-opened after a long winter break. The setting and selection of mainly seafood dishes was perfect on a beautiful day.
I had been assisted in the foyer of the hotel by Guest Relations Manager Laula, who did everything, including serving me in the restaurant. She is a very new staff member, but was willing to find information for the questions which she could not answer. She sent Annemie Parker, the General Manager and wife of the chef, wearing her Relais & Chateaux pin, to explain the changes in the branding of the restaurant. Little about the restaurant interior has changed since she took over in running the hotel a year ago, coming from Cybele Lodge, except for two panels of photographs with Southern Right whales, but hard to identify as such, with the way the light falls on the glass panels over them. Annemie said that McGrath Hotels Group Executive Chef Peter Tempelhoff comes to visit every two months or so. She said that Chef Grant devised most of the dishes on the new restaurant menu, with guidance from Chef Peter, but with a section of The Collection signature dishes, which are served in all three the McGrath hotel restaurants, including The Conservatory at the Cellars-Hohenhort in Constantia. With the change in restaurant name, the style of the restaurant to that of a Bistro was also changed, away from fine-dining. Continue reading →
I was invited to the Constantia Fresh Fine Wine and Food Festival held at Buitenverwachting yesterday afternoon. It was a sold out fun event, 44 wine estates (not only from Constantia) presenting their 200 ‘freshest’ and most interesting wines, and chefs (mainly from Constantia) preparing food.
The entrance fee was R400 per person, and included as much wine tasting and food as one liked. The tables were set out by region, with Constantia having the central stage around a massive oak tree in the middle of the large lawn on which the Festival was held. It is always interesting to see how the wine estates market themselves in the relatively small space they have. It was impossible to taste all the wines of all the wine estates represented at the Festival, and it was a pity that one did not receive a leaflet or information about each of the wines and wine estates at the Festival. The Festival is the concept of wine editor, Platter taster, sommelier, and wine consultant Jörg Pfützner, who is known as a Riesling fan.
The Constantia Fresh Festival was preceded by two events on Friday: Jörg led a themed tasting with the interesting title: ‘If modernity is sexy, is tradition passé?’ This was followed by a four course dinner cooked by Chef Bertus Basson, paired with a total of twelve wines from the Constantia valley, which was held at Klein Constantia. Yesterday the ‘walkabout tasting‘ allowed attendees to taste to their heart’s content, and to meet wine estate representatives, although most top winemakers were not present due to the harvest being in full swing. On its website, Constantia Continue reading →