Advertorial
BUSINESS NEWS - A new chapter is unfolding at The Point Hotel & Spa, where new ownership, refreshed management and a clear culinary vision are redefining the guest experience, with dining firmly in the spotlight.
At the helm of the kitchen is head chef Gareth Young, whose international career includes extensive experience in the UK, working alongside Michelin-starred chefs and in high-performance environments such as the prestigious Sunningdale Golf Club.
His background brings a level of discipline, creativity and refinement that is shaping a more elevated dining offering at the hotel.
Chef Young's culinary approach is rooted in creating food that inspires and delights the diner. His focus is on flavour, balance and elegant presentation, ensuring each dish feels considered and refined.
While beloved menu favourites remain for returning guests, he has introduced thoughtfully curated alternatives that bring added finesse and contemporary flair - offering guests the opportunity to explore something new without losing the comfort of familiarity.
Additions such as the pear, blue cheese and walnut salad reflect this philosophy, combining classic flavours with a refined touch.
A passionate and versatile chef, Young believes that great food begins with curiosity. He enjoys creating dishes that excite the palate and is highly adaptable, confidently catering for specific dietary requirements. This flexibility was recently demonstrated when the kitchen successfully accommodated the diverse needs of international guests, including halaal requirements.
Dining at The Point Hotel & Spa extends beyond the plate. Guests are drawn by the setting, the views and the relaxed sophistication of the space. Outside guests are welcome for breakfast, lunch or dinner, with a breakfast buffet available to non-residents at R185 per person. The hotel is also fully licensed, while remaining attentive to individual guest preferences.
With strong leadership and a renewed commitment to quality, The Point Hotel & Spa is steadily positioning itself as a refined dining destination along the Garden Route.
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