The Marine Hotel Hermanus


The Marine in Hermanus celebrates the end of the week with Bottomless Bubbles every Friday evening. Popular with locals and visitors alike, there is simply no better way to ease into the weekend with live music and welcome canapés included in the deal. Bottomless Bubbles is served from 5pm to 7pm every Friday evening in the relaxed sophistication of the Sun Lounge & Bar overlooking Walker Bay. (Cost: R200 per person).

This month (September), it has been 50 years since South Africa started producing Cap Classique – its world-renowned, bottle fermented sparkling wines. For the Bottomless Bubbles events the Marine chooses L’Ormarins Cap Classique, expertly paired with a choice of Executive Chef Rudi Blaauw’s delicious, seasonal canapés. True to the chef’s food philosophy of ‘sourcing the freshest ingredients locally and letting the quality of produce shine through’, the menu of beautifully crafted appetisers changes on a regular basis.

The weekly Bubbles event creates the perfect occasion to meet up with friends, revel in the champagne sea air and toast the golden hour in style with live acoustic music setting the scene. Guests are invited to linger on and make an evening of it, by enjoying dinner at Origins restaurant at 10% discount when booking in conjunction with Bottomless Bubbles. 


For out of towners there is the option to extend the celebrations to a sleep-over and whale watching weekend, making use of the current ‘local stay’ promotion that offers up to 25% discount. Bed and breakfast rates start at R2800 per room per night and include a complimentary minibar. (Discount accommodation offers subject to availability) 


The Marine Hotel in Hermanus has appointed Rudolph Blaauw as Executive Chef to oversee all culinary operations, including the famed restaurants Origins and The Pavilion. The Marine, a member of The Liz McGrath Collection, is one of South Africa’s most spectacular seaside hotels and is a proud member of Small Luxury Hotels of the World.

Chef Rudi brings with him extensive experience gained at two Relais & Châteaux properties, including five years as Executive Sous Chef at Delaire Graff Estate’s famed Indochine Restaurant in the Cape Winelands. During his most recent tenure as Executive Chef at Ellerman House in Cape Town, he worked alongside his mentor, Relais & Châteuax Grand Chef Peter Templehoff. Prior to Ellerman House, Templehoff raised the culinary bar at The Liz McGrath Collection during eleven years as Executive Chef at the award-winning Greenhouse at The Cellars Hohenort, sister property to The Marine and The Plettenberg.

From an early age Rudi Blaauw learned the tricks of the trade from his father, who also was a professional chef. The young apprentice cook completed his training at what was then known as The Mountain Manor Hotel in Franschhoek, now Le Franschhoek. During the past 20 years as a chef, he also gained valuable international experience working as a private chef in Qatar and the UK. When asked about his food philosophy, it’s an easy answer for this Chef who concentrates on the quality of the produce, letting that shine and believing that creativity will follow.

At The Marine’s Origins Restaurant, Chef Rudi has introduced a new a la carte menu, which includes what Chef Rudi describes as ‘everyday’ favourites that showcase local flavours. ‘My new menu is inspired by our suppliers and the local produce. I like to have stories attached to dishes and create a menu that’s exciting for diners, but also for our chef team too, encouraging them to experiment with flavours and learn new techniques.’

Paying homage to its seaside location, The Marine likes to support ethical fishing and buy from local fishermen who catch fish by the line. Starters focus on fresh seafood, followed by a section dedicated to a variety of interesting and healthy salads. Main courses are divided into specialties from ‘The Sea’ and ‘The Land,’ with dishes highlighting the produce of the Overberg.

Rounding off the menu is a selection of mouth-watering desserts, including the Chef’s personal favourite – Wesley’s Fynbos Canelés de Bordeaux with Madagascar vanilla ice cream and gummi bears of the region.

‘The idea behind our canelé dessert is for our guests to prepare the palate and enjoy a small honey tasting before they indulge in the dessert. The honey that we use is supplied by Wesley Abrahams, our very own Sous Chef in the kitchen, a beekeeper in his spare time, who oversees the honey production from start to the final product. The ‘honey gummi bears’ are created by using three different types of honey, from different regions. It starts with the multi-floral honey from Betty’s Bay, then Blue Gum honey from Stanford, and our favourite – fynbos honey from the Hemel-en- Aarde Valley. It brings a distinctive and delicious, playful element to this small French pastry as a showstopper dish with an intriguing element of local storytelling to it.’

The Marine has ongoing special offers and themed evenings that are popular with locals and visitors alike, including fresh Fish & Chips Fridays, Roasting Sundays, and Food & Wine pairing events to showcase the wines of the region. Believing firmly that the time to support local is now, Chef Blaauw invites patrons to enjoy his expertly prepared menu of ‘simple pleasures’. This celebration of the produce and talented artisans of the area comes together perfectly in a menu centred around the origins of fine food.

About The Marine

The Marine, a member of The Liz McGrath Collection, is one of South Africa’s most spectacular seaside hotels. Located on Hermanus’ famous cliff path, overlooking the breathtaking Walker Bay, the Small Luxury Hotels of the World property offers visitors the unique opportunity to experience the finest land-based whale watching in the world from June to November each year. Guests are even able to view these majestic creatures from the comfort of their own sea view room. The Overberg region is also a must for adventure sport seekers, offering a host of activities – including hiking, mountain biking and marine sports.

Back at the hotel, guests can indulge in exceptional culinary delights created by Executive Chef Rudi Blaauw : from breakfast at the 1920’s-style Pavilion restaurant, to lunch and dinner at Origins at The Marine, as well as High Tea and sundowners in the Sun Lounge & Bar.

The 40 elegantly appointed rooms and suites include 10 Luxury Doubles with Sea View and 10 Premier Suites – both categories are perfectly positioned for watching pods of dolphins and whales as they swim in the bay below. Guests may take a refreshing dip in The Marine’s pool, located in the hotel’s tranquil courtyard, or in the Tidal Pool, which can be accessed from the cliff path.


Tel: +27 28 313 1000


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The Marine Hotel in Hermanus has been a must-visit since the early nineteen hundreds as the oldest hotel and the second oldest building in Hermanus. (More about the History of The Marine Hotel)

Hermanus is a magnificent getaway town. Just over an hour’s drive from Cape Town, this bustling seaside village/city is known for its breathtaking scenery, art scene, great restaurants and, of course, excellent whale sightings in season. More than a day-trip is definitely recommended and if you’re looking for an uber-sumptuous, luxury experience and accommodation, The Marine Hotel Hermanus should be your first choice. 

The hotel is located at the top of the cliffs on the famous Cliff Path overlooking Walker Bay and thus offers brilliant sea and mountain views.

In season you might even spot whales from the comfort of your own lush bed while your senses will be soothed by the crashing waves against the backdrop of magnificent sunsets as the fresh and renowned champagne air breezes through the open windows. Snuggle up in a lavish robe with a glass of complimentary wine in hand and marvel at the rising moon, casting a path of light across the Atlantic Ocean. Look at some of the spectacular offers at The Marine Hotel.


+27 (0) 21 794 5535


+27 (0) 28 313 1000
Main Road, Hermanus, 7200,
Overberg, Western Cape, South Africa

Meet The Marine Team