The food offering on North Island

By March 16, 2015 March 29th, 2017 Destination, Food, North Island, Travel


Chef Jeremy Vermaak is now well settled into his role as Executive Chef at North Island. A large part of his career has been spent in the private chef sector and he has built a team of chefs with a similar background. Our two main dining areas have emerged with new identities and each one has become a unique experience in itself. West Beach bar is the ‘rough’ – cocktails, tapas, music and laughter. It has become quite the gathering point for our more social guests. Mojitos paired with prawns in potato waistcoats, potted lobster with garlic and thyme-flavoured butter have resulted in some very enjoyable late nights.

The Island Piazza in contrast is the “smooth” – romantic date nights in soft candlelight to the sound of the waves. Champagne and Chateau Pétrus with scallop sashimi marinated in blood orange and thyme reduction; squid ink linguini with lobster; red snapper, langoustines and octopus…

The mouth-watering suggestions offered every day are of course only guidelines, with Chef Jeremy and his team of ‘private chefs’ always on standby to prepare personalised menus for every guest at any time – a true “home away from home” offering.

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