New look for San Lameer's Lagoon Restaurant and Bar
Having undergone expansive refurbishment over the past two months, the newly renovated San Lameer Resort Hotel & Spa's restaurant and bar on the KwaZulu-Natal South Coast opened to the public on Tuesday, revealing the modern, fresh look of the upgraded structures.
The recent revamp is a continuation of the estate upgrades, which began when Fairtree Capital took ownership of San Lameer Resort Hotel & Spa in July 2015.
Designer beauty
Eddie Dorasamy (San Lameer Head Chef), Justin Mackrory (CEO of South Coast Tourism), Geraldine Heyns-Lotter (Skep Studio; Stellenbosch), Nicci Lotriet (Acting General Manager of San Lameer Hotel), Pine Pienaar (San Lameer MD) and Joe Bester (Fairtree Capital; Stellenbosch).
Interior designer Geraldine Heyns-Lotter (Stellenbosch), Joe Bester (Fairtree Capital) (Stellenbosch), Acting General Manager of San Lameer Hotel: Nicci Lotriet (Southbroom).
Situated on the iconic San Lameer Estate, a mere 1.5-hour drive from Durban, The Lagoon Restaurant and The Lagoon Bar wraps its way around the magnificent lagoon, ensconced in a sub-tropical paradise. In addition to bar and restaurant facilities, the Hotel is a charming 40-bedroom, 4-star boutique hotel which boasts, a newly refurbished conference and banqueting centre and the award-winning Camelot Spa. The San Lameer Country Club, designed by the legendary Peter Malkovich, is regarded as one of the top golf courses in the country.
Increasing the light within the new facilities, the architecture and design of The Lagoon Restaurant and The Lagoon Bar focuses on the natural, outdoor elements.
"We reused a number of existing elements in a fresh, modern way," explained director and architect at Skep Studio, Geraldine Heyns-Lötter. "One example is that we repainted the existing ceiling white. We wanted to maintain the footprint of the bar and restaurant but change the look and feel to be more in line with San Lameer Estates revamped image. The bar has a much more comfortable feel while retaining its elegance and the restaurant has a fresh, classy feel, slightly more formal than the bar."
The colour theme for the bar area is greens, greys and whites while the restaurant is blues and whites, in keeping with the natural, light aesthetics.
"In the bar and serving area, we used a durable porcelain tile in a timeless herringbone pattern."
Heyns-Lötter said "funky" palm leaf wallpaper, designed by Robin Sprong, was placed in the bar's lounge area with a locally manufactured timber screen to provide a sense of texture.
"The previous restaurant and bar were very dark, from floors to ceiling, so we decided to lighten up the look."
To achieve this, all aluminum window frames were replaced to allow bigger openings onto the expansive pool area, overlooking the lake.
"South African designed and manufactured hoi p'loi, elsje design and minima pendant lights were used with gold, silver and copper to add a touch of class."
An intricate linen image adorns one of the restaurant walls, depicting the maritime history of the KwaZulu-Natal area.
Delicious dishes
To further enhance the experience, executive chef, Eddie Dorasamy, has outlined an exquisite menu, sure to suit every palate.
"Our signature dish is the deboned lamb bunny, made with the delectable injera bread," explained the renowned KwaZulu-Natal chef. "Another outstanding menu addition is the 500g lamb shank, slow cooked with cumin and honey glaze, accompanied by mash, all on a bed of vegetables. Definitely a standout option."
For the seafood lovers, a platter of crayfish, calamari, prawns, mussels and fishcakes will definitely satisfy the craving while the Mozambique prawns are another must-try option.
The Lagoon Restaurant is open for breakfasts and light lunches with dinner options available from 6.30pm to 10pm. Bookings are essential. Call 039 313 0011.
