Petri Hendrikz owns three successful restaurants in Hermanus. Each with its own unique theme, menu and vibe. The one constant however is that they all share the acclaimed restauranteur’s same recipe for success. Next time you visit this beautiful seaside town be sure to enjoy one (or all) of his famous restaurants.
Pear Tree Restaurant has become a firm favourite of visitors and locals alike. With a focus on fresh, modern dishes and a wide ranging menu including many seafood, vegetarian and vegan options, Pear Tree offers casual dining with food that surpasses expectations.
Located on the Village Square in the busy centre of Hermanus, you can enjoy the sea air and beautiful views over Walker Bay at their alfresco tables.
The one dish you must definitely try is their delicious Pear Pan Cotta. This is their signature dish for good reason. When Petri worked in the UK he found colleagues who couldn’t pronounce his name. They then nicknamed him “Pear Tree”. Shaped like a pear, it’s bright green on the outside with a sweet vanilla centre, and served with pear gel and a chocolate crunch.
Another dish to try is their best selling Sushi Calamari: Salmon sushi stuffed into Patagonian calamari tubes ( known for its tenderness and flavour). It is served with sriracha mayo and topped with an Asian dressing. It’s ideal to snack on while looking out over the bay, where you might spot whales in season.
Just outside Hermanus, Milk on the Beach is situated on the Onrus River Estuary with panoramic views of the beach. They offer only the freshest sushi, seafood and more. Downstairs is their Waffle Shack serving waffles, hotdogs, ice cream, cocktails and ice cold beers. You’ll feel like a kid again with a variety of toppings to add to your waffle!
No visit to Onrus beach is complete without a stop at this famous restaurant!
This is a steakhouse, wine bar and craft beer spot situated in the Village Square on the famous Hermanus waterfront. Unlike the old school pubs one would usually find, Char’d has taken on a much more modern approach. While meat eaters have come to accept the view that a good steak has to be one of the traditionally tender and juicy cuts, at Char’d the emphasis is on unusual and innovative cuts of beef as well as the old time classics.
Supplied by artisan butchers who are following the modern global trend to utilise as much of the carcass as possible, these new wave, alternative cuts are no longer flying under the radar and are presenting diners with a whole new culinary experience.
Petri and his team tasted all kinds of beef – from Sussex and Black Angus to Wagyu – before deciding on Bovelder cows (“one of the best beef breeds in the country” for their yield and flavour, according to Farmers Weekly).
The cows are free range, hormone-free and grain-finished, which improves the quality and taste of the steak.
“We’re 100% in control of every cut from start to finish. We use the whole animal, from rendering the fat to using bones in sauces. And we brush the steak with fat afterwards so it gives you a full beefy taste,” says Petri.
There’s plenty on the menu that’s familiar, too. A popular dish is their smokey mac and cheese with brisket and they have a range of tasty flame grilled burgers.
If you are a meat lover – you have found paradise!
