{"product_id":"fire-on-the-lagoon-dinners","title":"Fire on the Lagoon Dinners","description":"\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eFire on the Lagoon: Open Fire Dining near Hermanus\u003c\/h2\u003e\u003cp\u003eJoin us for Fire on the Lagoon, the open fire dining experience. A feast of flavour where char, smoke and flame meet vibes, views and award-winning wines. \u003c\/p\u003e\u003cp\u003eThe fire is lit at four o’clock. By the time you sit down, the rooikrans has burned down to coals and the light is going soft over Walker Bay.\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003ch2\u003eDinner on the lagoon, at a glance \u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eFridays and Saturdays, 4 December 2026 to 20 February 2027\u003c\/li\u003e\n\u003cli\u003eTables from 17:30, one seating an evening\u003c\/li\u003e\n\u003cli\u003eThe Moody Lagoon terrace, on the water\u003c\/li\u003e\n\u003cli\u003eÀ la carte, from oysters eaten standing to whole cuts carved at the table\u003c\/li\u003e\n\u003cli\u003eWine made here, on the estate\u003c\/li\u003e\n\u003cli\u003eAdvance booking only \u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e \u003c\/p\u003e\u003ch2\u003eWhat is open fire dining? \u003c\/h2\u003e\u003cp\u003eOpen fire dining means the fire does the cooking, not the decorating. No gas reaches this terrace, and nothing arrives from an indoor kitchen with grill marks added at the pass. Oysters open on the plancha. Cabbage chars whole in the coals. A lamb shoulder sits twelve hours in the embers before it reaches you. \u003ca target=\"_blank\" rel=\"noopener\" href=\"https:\/\/guide.michelin.com\/us\/en\/article\/travel\/top-food-trends-2026-michelin-guide-inspectors\" title=\"Michelin Guide inspectors\"\u003e\u003cu\u003eMichelin Guide inspectors\u003c\/u\u003e\u003c\/a\u003e called char, smoke and flame the defining food trend of 2026. South Africa has cooked this way for generations and calls it a braai. \u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003ch2\u003eWhat comes off the fire \u003c\/h2\u003e\u003cp\u003eThe menu runs in six parts, from small things eaten with your hands to whole cuts carved at the table. \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFrom the embers\u003c\/strong\u003e. Estate olives warmed on the plancha. Vine-smoked almonds. Cape oysters with charcoal butter and vine-smoke mignonette.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSmall fire\u003c\/strong\u003e. Braaied snoek pâté with burnt apricot. Springbok carpaccio with ember beetroot and Klein River blue. Ember-baked bone marrow.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe grate\u003c\/strong\u003e. Whole yellowtail off the Struisbaai Banks, glazed with apricot and fynbos honey, for the table. Karoo lamb shoulder, twelve hours in the embers. Hermanus harbour line fish, salt-crusted and broken open at the table.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe Faith Board\u003c\/strong\u003e. Côte de boeuf, langoustines, marrow and ember onions, carved in front of you, for two.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSweet smoke\u003c\/strong\u003e. Vine-grilled figs with honeycomb ice cream. Milk tart, reimagined.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLittle fires\u003c\/strong\u003e. A short menu for under twelves, off the same coals. \u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cem\u003eVegetarian dishes cook over the same coals, not around them. \u003c\/em\u003e\u003c\/p\u003e\u003cp\u003e\u003ca target=\"_blank\" rel=\"noopener\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0938\/6151\/1241\/files\/Fire-on-the-Lagoon-Dinner-Menu-Benguela-Cove.png?v=1790172059\" title=\"Fire on the Lagoon Dinner Menu\"\u003e\u003cstrong\u003e\u003cu\u003eSEE THE FULL MENU\u003c\/u\u003e\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003ch3\u003eThe chef \u003c\/h3\u003e\u003cp\u003e\u003ca target=\"_blank\" rel=\"noopener\" href=\"https:\/\/www.linkedin.com\/in\/christo-hattingh-a547a986\/\" title=\"Christo Hattingh, Head Chef\"\u003e\u003cu\u003eChristo Hattingh\u003c\/u\u003e\u003c\/a\u003e is Head Chef at Benguela Cove. He trained in South Africa, cooked through Munich with Compass Group, then spent years in Scotland as Executive Sous Chef at The Old Mill Inn in Pitlochry and Head Chef at The Angus Hotel. He runs four kitchens on this estate. Fire on the Lagoon is his menu, and it is cooked in the open, in front of the room. \u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003ch3\u003eWhere the wood comes from \u003c\/h3\u003e\u003cp\u003eWe burn rooikrans, an invasive alien we clear off our own fynbos, and prunings from our own vines. The estate sits inside the \u003ca target=\"_blank\" rel=\"noopener noreferrer\" href=\"\/pages\/conservation\" title=\"Kogelberg UNESCO Biosphere Reserve\"\u003e\u003cu\u003eKogelberg UNESCO Biosphere Reserve\u003c\/u\u003e\u003c\/a\u003e and is a \u003ca target=\"_blank\" rel=\"noopener\" href=\"https:\/\/www.wwf.org.za\/?35985\/Benguela-Cove\" title=\"WWF Conservation Champion\"\u003e\u003cstrong\u003e\u003cu\u003eWWF Conservation Champion\u003c\/u\u003e\u003c\/strong\u003e\u003c\/a\u003e, so the wood on this fire is the by-product of clearing work rather than a delivery.\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003ch2\u003eMake an evening of it \u003c\/h2\u003e\u003cp\u003eHermanus is twelve minutes away and Cape Town is an hour and ten. Come early, \u003ca target=\"_blank\" rel=\"noopener noreferrer\" href=\"\/pages\/tasting-room\" title=\"wine tasting\"\u003e\u003cu\u003etaste in the cellar\u003c\/u\u003e\u003c\/a\u003e, \u003ca target=\"_blank\" rel=\"noopener noreferrer\" href=\"\/pages\/visit-benguela-cove\" title=\"things to do near me\"\u003ewalk the lagoon path\u003c\/a\u003e while the fire builds, and be at the table when the coals are ready. Or \u003ca target=\"_blank\" rel=\"noopener noreferrer\" href=\"\/pages\/stay\" title=\"villa on the water\"\u003e\u003cu\u003estay the night in a villa on the water\u003c\/u\u003e\u003c\/a\u003e and drive home after breakfast.\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003ch2\u003eBook your table \u003c\/h2\u003e\u003cp\u003e\u003cem\u003eEighteen evenings, one seating each, and December goes first. \u003c\/em\u003e\u003c\/p\u003e\u003cp\u003e\u003ca target=\"_blank\" rel=\"noopener\" href=\"https:\/\/account.dineplan.com\/widgetframe\/rk75Lh4d?date=2026-12-04\" title=\"Book your table\"\u003e\u003cstrong\u003e\u003cu\u003eBook online\u003c\/u\u003e\u003c\/strong\u003e\u003c\/a\u003e, call \u003ca target=\"_blank\" rel=\"noopener\" href=\"tel:+27873570637\" title=\"087 357 0637\"\u003e\u003cstrong\u003e087 357 0637\u003c\/strong\u003e\u003c\/a\u003e, or to book for groups email \u003ca target=\"_blank\" rel=\"noopener noreferrer\" href=\"mailto:info@benguelacove.co.za\"\u003e\u003cstrong\u003einfo@benguelacove.co.za\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003ch2\u003eFire on the Lagoon Dinner FAQs\u003c\/h2\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow far is Benguela Cove from Hermanus? \u003c\/strong\u003e\u003cbr\u003eThe estate is 15 km from Hermanus town, about 12 minutes on the R43. Cape Town is 95 km away, roughly an hour and ten minutes, and Cape Town International Airport is 88 km. \u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDo you serve dinner on other nights? \u003c\/strong\u003e\u003cbr\u003eNo. Fire on the Lagoon runs on Fridays and Saturdays only, from 4 December to 20 February. \u003ca target=\"_blank\" rel=\"noopener noreferrer\" href=\"\/pages\/moody-lagoon\" title=\"Moody Lagoon Restaurant\"\u003e\u003cu\u003eMoody Lagoon Restaurant\u003c\/u\u003e\u003c\/a\u003e serves lunch daily from 12:00, brunch on weekends and public holidays from 09:30, and \u003ca target=\"_blank\" rel=\"noopener noreferrer\" href=\"\/pages\/picnic\" title=\"Gourmet Picnics\"\u003e\u003cu\u003egourmet picnics\u003c\/u\u003e\u003c\/a\u003e from Wednesday – Sunday, 11:00 – 16:00. \u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs there a vegetarian option?\u003c\/strong\u003e\u003cbr\u003eYes. Ember-roasted cauliflower, fire-roasted aubergine and charred white and red cabbage all come off the coals, alongside the sides from the fire. \u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat should I wear?\u003c\/strong\u003e\u003cbr\u003eCome as you are, but bring a layer. You are eating outdoors on the water and the air turns once the sun is down, even in January. \u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCan we bring the children?\u003c\/strong\u003e\u003cbr\u003eYes. Under twelves order from Little Fires, their own short menu cooked on the same fire. They can also enjoy lavish lawns and play areas. \u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDo I need to book in advance?\u003c\/strong\u003e\u003cbr\u003eYes. There is one seating an evening and no walk-ins, so book before you travel.\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e","brand":"BCI Events","offers":[{"title":"Default Title","offer_id":56141007159369,"sku":null,"price":0.0,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0938\/6151\/1241\/files\/Dining-Hermanus-Fire-Lagoon_2b5b20ed-99f4-479b-9eb7-f488642b83cd.jpg?v=1790174108","url":"https:\/\/benguelacove.co.za\/products\/fire-on-the-lagoon-dinners","provider":"Benguela Cove Lagoon Wine Estate","version":"1.0","type":"link"}