Fancy a good old burger with thick-cut fries – or a juicy, flame-grilled steak with asado seasoning? How about a tender Karoo lamb cutlet, or springbok shank slow-cooked in herbs? Or a succulently crunchy shellfish platter, or seafood stew brimful with line-fish, prawns, mussels and calamari? Or, as a starter, roasted octopus served with aioli, which is a creamy sauce made from garlic and extra-virgin olive oil … all provided at the water’s edge of a coastal promontory where one can drink in ocean views that go on for ever, but stay cosily secure behind windowed glass from being soaked by the spray?
There is more on the menu at Beacon Island Resort than sumptuous apartments and quick access to the attractions of Plettenberg Bay and the Western Cape’s famous Garden Route. There is, indeed, the menu itself: top-class wining and dining, in a rare and spectacular natural environment, and within the comfort of a resort that prides itself on its family-friendly efficiency and stylish amenities.
Beacon Island offers guests the convenience of a range of on-site restaurants, bars, cafés and lounges catering to a variety of tastes and occasions. This year it toasted the successful refurbishment of Indigo Bay Oceanfront Grill and Bar, a privately owned business which is central to the resort’s culinary and entertainment offerings.
Reinhard Visser, the General Manager at Beacon Island, said the refurbishments, carried out between May – April 2018, went well beyond the skin-deep and have significantly enhanced the vibrancy and professionalism of the dining experience available at the resort. In so doing, they have also added to Beacon Island’s overall lustre as a major timeshare property within the Tsogo Sun group.
“Everything has been changed,” he said, “from the walls and floors to the ceiling, and from the new shopfront to the back-end, right down to the cutlery and crockery … the works. We have also now put heating and cooling in the restaurant, which we never had before. There is a lot more management of the natural lighting, too, which in the past could get very bright.
“The restaurant has phenomenal panoramic views of Plettenberg Bay, and beautifully defined seating areas have been created to complement these views and get the most out of them.”
Reinhard added that the refurbishment affected more than Indigo Bay’s physical infrastructure.
“We put a lot of effort into the training and development of staff. For instance, one of our chefs went for training at some of the top restaurants in Tsogo Sun’s Montecasino in Johannesburg. In the case of other staff, we conducted food-and-beverage training with them here on site. Although they’re employed by our outsource partner, Island Diner, they have been through the full Tsogo Sun training experience.”
“We were also delighted to welcome Antonio Mouad, who is new to the team and managing Indigo Bay.” Highly capable and popular with the guests, Antonio has brought a Moroccan- and Andalusian-inspired flavour to the restaurant’s scrumptious steakhouse and seafood cuisine.
“We’re getting fantastic feedback,” Reinhard said. “The new-look restaurant has been really busy, and not just among timeshare owners but public guests. It’s nice and vibey, people are loving it, and we’ve got great new menu options.”
Any recommendations from the General Manager? “Oh, yes. Apart from anything and everything else, the hummus baba ganoush, not to mention the chargrilled octopus – it’s out of this world!”
Indigo Bay, overlooking Robberg Beach, offers excellent seafood dinners, along with traditional steaks, grills, pizzas and pastas, while the friendly, professional staff ensure that guests enjoy the very best service. From informal meals with business associates to exuberant family celebrations, it’s the perfect venue in Plettenberg Bay for relaxed, easy dining.