Marine Hotel Hermanus

It’s been years since I was last in Hermanus, and I do recall being a teenager thinking that this is where people come to retire. It was laidback and sleepy, and it just seemed to be filled with older people. Then again at that age I suppose, I considered anyone older that 20 as old.

I must admit I was very pleasantly surprised on this visit; it seemed a lot more progressive and there were quaint yet modern shops and restaurants all over the show. The sleepy town had somehow managed to re-invent itself, not that there were a lot less senior folk…rather a lot more “hipster old folk”.

I have been to many wines pairing evening in the city, and this was an opportunity to try something new up the coast and boy was I impressed.

We arrived at the Marine Hotel Hermanus and we welcomed by F&B Manager, Hayley Damon and General Manager Sebastian Berinato.

Guests enjoyed welcome drinks and canapes, before being escorted to the Pavilion, with it elegant black and white décor, reminiscent of yesterday.

After the obligatory introductions we were treated to the scrumptious spoils prepared by Chef Tronette Dippenaar accompanied by Creation Wines.

The quality of the food was fantastic, and the accompanying wine was excellent.

Canapés:

The canapé’s consisted of Norwegian Salmon tartare, avocado salsa and a soya gel which was served with the Creation MCC. Not a favourite of mine, but then again, I’m not partial to bubbly. They were tasty little morsels and I did find myself going in for seconds, they were just too good to pass up.

Course 1:

Our first course was the South Atlantic Tuna Tataki with a sesame and lime dressing and a wakame rice cracker. This course was served with Creation Sauvignon Blanc 2019, this wine really surprised me, it was refreshing and light and not at all “green”. I could drink this all day it would be perfect for those Al Fresco summer days.

Course 2:

This course was called Seafood on the Beach which was a medley of seafood bouillabaisse, basil caviar, samphire (Which is a delicious salty marine vegetable) and charred cauliflower. The base of this dish was made of fine prawn shell dust which added such a delicate seafood flavour, a nice touch. This course was served with the Creation Chardonnay 2017

Course 3:

The main course consisted of Grilled Outeniqua Springbok loin with king oyster mushroom, pearl onions with a cranberry and red cabbage chutney and a red wine jus. This was paired with the Creation Pinot Noir 2017. This was most welcome and hearty on a chilly winters evening

Course 4:

Finally, the Black Cherry Sago dessert included Dark chocolate sponge, chocolate crèmeux and cherry sherbet. This course was paired with the Creation Cape Vintage 2017, which was interesting but a little too sweet for me.

A firm favourite was the pallete cleanser between every course.

There were also interesting options for those with seafood allergies that comprised of the Guacamole cone, and Beetroot Carpaccio and Vegetable parcel as alternate courses. Each course was followed by a pallet cleanser that was the cutest wafer that was either Lemon and lime or coffee.

All in all, a very enjoyable evening with both the food and wine hard- to- fault. I was surprised at the amazing quality of execution of all courses, I always find that the dessert courses generally do not match up to the preceding courses, but this was flawless.  

For full album click HERE.

Name of Hotel: The Marine Hermanus

Address: Main Road, Hermanus, 7200

Contact Number: 028 313 1000

Written for JAR Photography by Mario Arendse

Photography for JAR Photography by Jason Dubbz Petersen

#hermanus #foodiesofinstagram #wine #foodandwinepairings #jarphotoct @creationwines @themarinehotel

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