My husband and I had the absolute pleasure to return to The Plettenberg Hotel for our Anniversary on 23 – 27 September 2017. We arrived well before check-in and after our welcome coffee and cappuccino we decided to have lunch at Seafood Restaurant.
We ordered a bottle of Gabrielskloof Rosebud which was excellent. We ordered the Charcuterie platter which consisted of homemade bread, cold meat cuts, marinated olives and pesto. The butter was exquisite and well worth a mention. We also ordered the Sherry caramel glazed pork belly starter with LM prawn, blackened cauliflower, romesco sauce and sultanas.
We had our Anniversary dinner in the wine cellar (pre-booked and arranged). The ambience in the wine cellar was very intimate and romantic and the perfect venue to celebrate our Anniversary.
We had a bottle of Terra del Capo Pinot Grigio which is one of our favourite wines.
I ordered two starters:
Blackened Tuna Tataki with miso, apple, crispy seaweed, wakame dressing and fresh mustard seeds.
Chevin goat’s cheese & spinach ravioli with hispi cabbage, fresh carrot sauce, pine nuts & rocket.
My husband had the Laingsburg lamb which consisted of deboned braised lamb shank, lentil risotto, pumpkin seed gribioche & pickled honey.
For desert we had a five cheese platter delivered to our suite.
For the duration of our stay, apart from the amazing breakfasts we had a club sandwich for lunch which consisted of free range chicken mayonnaise, bacon, tomato and fried egg with a green salad & toasted seed vinaigrette and triple cooked potato chips with parmesan and garlic aioli.
Our remaining two dinners we ordered in advance in the afternoon to be served in our suite.
I had the Bouillabaise which consisted of a spicy local fish broth, sourdough croutons, harissa rouille &dehydrated tomatoes. I had the Blackened tuna Tataki twice and the Chevin goat’s cheese & spinach ravioli.
My husband had the local line fish with steamed octopus, red pepper fondue, buttered potatoes, bacon veloute and vegetables. He also had the Mosselbay Sole with pan fried calamari, leeks, onion puree, brown butter almonds, buerre blanc and vegetables.
He had toasted white chocolate crème brulée which consisted of black pepper shortbread, macerated strawberries. Two times.
Each and every dish was absolutely divine with a perfect combination of flavours. It was in our opinion above five star. The fresh ingredients combined with professional knowledge of fine dining cooking and flair was apparent in each and every dish. Each dish was beautifully presented.
The staff that served us deserves a special mention – they knew us by surname at breakfast, lunch and dinner. We want to thank Baloyi, Michael, Ace and Honest for their outstanding service and true and heartfelt hospitality.
We cannot wait to return to The Plettenberg Hotel and Seafood restaurant to sample on the divine creations this restaurant proudly produce.
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