Lagoon Beach Hotel Relaunches the Brasserie Restaurant

Food is so intricately woven through the story of human life, from the moment of inception to our death. Food nourishes us and conjures up strong emotions when we smell or taste something that reminds us of our mother’s or grandmother’s kitchen.

It has the power to console us or destroy us like the biblical apple. We live in the era of content creation and telling stories, creating experiences for people while always looking for the next big thing. Food inspires fashion, décor, poetry, and music, which defines culture and is intricately meshed into the fibre of our beings. And so, restaurants have become theatre houses, on which stages both classical and new recipes vie for the limelight and adoration.

Ultimately, it’s human intervention that bends, combines, and transforms ingredients with passion, skill, and artistry. This is to be presented for consumption as art that looks, smells, and tastes other-worldly to excite, inspire, and nourish us!

And so, The Lagoon Beach Hotel takes great pleasure in re-introducing our culinary stage – The Brasserie and its masterful artist, Executive Chef Peter Anderson. “The Brasserie Restaurant at the Lagoon Beach Hotel offers more than just the best view in Cape Town. We use locally sourced ingredients and draw inspiration from the Atlantic Ocean on our doorstep and the Western Cape in our backyard to bring you a combination of modern South African dishes and traditional favourites.

“From the potjies and braais of childhood memories to the sweet desserts of family parties, food in South Africa has always brought people together. South African cuisine, with its unique fusion of culinary and cultural influences worldwide. Dutch, French, and Malaysian flavours and cooking styles have woven their way into the rich tapestry of tastes and flavours that comprises the modern South African dining experience.

“At The Brasserie, we continue the heritage of bringing people together with our new seasonal menu. You can choose from flame-grilled steak and line fish or pick one of our signature dishes with their subtle twist on tradition. The Malay prawn risotto is rooted more in the Bo-Kaap than Lombardy, or you can choose the hand-picked mussels from Langebaan that we use in the black mussel potjie with roasted wild garlic. Food isn’t a destination; it’s a journey, and we look forward to meeting you on yours,” says Anderson.

Pieter Buitendag, General Manager of the Lagoon Beach Hotel, had this to say, “We’re excited to re-launch The Brasserie with a new menu to please the varied palates of our rainbow of guests. We’re also happy to welcome back local diners from the west coast of Cape Town and to offer a truly South African dining experience to our resident guests at the hotel and from across the globe!”

Subscribe to TNA

We'd love to keep you updated with our latest Tourism News updates and offers.

Select list(s):

We don’t spam! Read our privacy policy for more info.

Spread the love

Sign In


Reset Password

Please enter your username or email address, you will receive a link to create a new password via email.