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CUISINE

The re-imagination of South African food

At the heart of our Executive Chef Peter Tempelhoff’s food philosophy lies the continuous
exploration and re-imagination of South African food.

At the heart of our Executive Chef Peter Tempelhoff’s food philosophy lies the continuous exploration and re-imagination of South African food. His aim is to lend distinctive, memorable personalities to each of The Collection’s restaurants, without overcomplicating matters in the process – if an ingredient is not fresh, local and seasonal, you won’t find it on the menu.

Each restaurant is unique as the food is influenced by the individual Head Chefs, with Peter taking their personal vision into account before creating the menu in a joint collaboration. As a result, our guests are able to enjoy exceptional culinary experiences at each hotel – be it The Cellars-Hohenort’s African fables-inspired menu at Greenhouse; or the fresh marine bounty served at SeaFood at The Plettenberg.

At Origins at The Marine, Peter and the Head Chef have crafted vibrant menus, encouraging relaxed social dining in the comfortable surrounds of a modern, kitchen-focused restaurant. Whether you feel like tapas, natural wines and craft beer, or a more elegant dining experience, you will find it at Origins.

Small Plates, including the signature Parsnip Crisps with Buchu salt and goat’s cheese, pays tribute to the social act of sharing; while Shoots, Stems & Leaves takes inspiration from the earth; local, seasonal produce delivered as complex, delicious salads.

Our mains and sides are Hunted and Gathered; each ingredient reflecting our surroundings. Desserts with local flavour bring The Sweetness, with artisanal Cheeses of the Region rounding off the menu.

In addition, our ‘Chef’s Blackboard’ introduces at least three new dishes every day, to reflect the season and allow us to champion the exciting fresh produce sourced by the kitchen team.

Recipe Blog

Lamb Frikkadels with spiced tomato relish

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