Athi-Patra Ruga’s iridescent art on black pioneers + more in Sculpture Garden
Your guide to eating at Burgundy Restaurant
Beer-battered hake + chips, seafood pasta and a local delicacy
One of the attractions of visiting Hermanus (besides the whales, art and incredible views) is the fresh seafood at Burgundy Restaurant. Chef and owner Rudolph van der Berg's abalone dish is definitely a must-try, but it’s the beer-battered hake and chips and his famous seafood pasta that chef Rudolf van der Berg would recommend.
CAN’T GO WRONG WITH A CLASSIC FISH AND CHIPS
When it comes to seafood, it’s simplicity and consistency that becomes the ultimate sophistication, says Van der Berg. Burgundy takes pride in its beer-batter hake and chips. "It's such a classic dish, done really well,” says van der Berg. “And it's a constant fight to get the best hake. We're not happy with second best." He says he works with three fishing boats that deliver fresh seafood to the restaurant.
The quality of the beer is equally important. "We use the Old Harbour Larger from Hermanus Brewery. It won gold in 2018 and 2017 in the South African National Beer Trophy Awards, so we're very proud to be associated with them," he says. You'll get treated to a hefty portion (280-300 grams) of crispy, golden, deep-fried hake that is well worth the value (R105).
THE SPECIALITY DISH IS ABALONE
Burgundy Restaurant's menu has been crafted over many years and its diners have been part of this process with their “good, honest feedback”, says Van der Berg.
The restaurant’s building is set in the oldest fisherman’s cottage in Hermanus and so, says the chef, it felt particularly relevant to bring back one of the oldest delicacies of the area, abalone (it comes from an abalone farm in the new harbour and is on the SASSI green list). The restaurant’s dish is made with a combination of onion, garlic, fresh sage, dashi, minced abalone, little whole pearl abalone and cream, served with coconut-infused jasmine rice.
Another dish well loved by Burgundy diners is the famous creamy seafood pasta, made with red pepper and cashew-nut pesto.
TASTE TEST MORE LOCAL HERMANUS FARE
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