A festive menu from Origins at The Marine

It’s that time of year – of non-stop get togethers, parties, end of year celebrations… Is it your turn to host one? Executive Chef of The Marine, Grant Parker is here to help.

Try your hand at these two recipes – straight from the heart of our new restaurant, Origins – both pack plenty of flavour, but are also light enough to enjoy on a summer’s day. Your guests will love the Cape Malay spiced mussels, followed by a delicious, icy Madagascan chocolate parfait, hazelnut yoghurt, blueberries.

Or better yet, let us cook it for you at Origins.

“At Origins we look back to look forward. We look back to The Khoisan, our First People, to run a restaurant that brings the joy of food, telling the story of our region’s culture, cuisine and ingredients on every plate” says Grant Parker, Executive Chef, Origins.

Join us for a summer lunch here, and then go for a stroll along the cliff path that flanks The Marine, to enjoy the fresh ocean air. Origins is also open for dinner – and promises a unique dining experience filled with story-telling.


Cape Malay spiced mussels

Cape Malay curry paste Ingredients

  • 2 large onions thinly sliced
  • 30 ml sunflower oil   
  • 5 cloves garlic    
  • 1 piece of ginger    
  • 5 ml ground turmeric    
  • 10 ml ground cumin    
  • 10 ml ground coriander    
  • 5 cardamom pods seeds    
  • 1 whole piece of cinnamon
  • 5 ml chilli powder
  • 5 whole cloves
  • 10 ml salt
  • 125ml water    
  • 2 large tomatoes blanched, skinned and blended  

1. Braise the onions in heated oil till golden brown
2. Make a paste with the garlic and ginger
3. Add the paste with the rest of the spices
4. Add this to the browned onions
5. Add the water and tomatoes
6. Cook the mixture till the spices have cooked out +- 30 -40 minutes
7.  Remove the cinnamon stick and blend the sauce to become a paste  

For 12 Mussels
½ white onion chopped fine, 2 garlic cloves chopped fine, 1 cup dry white wine, sauté the onions till glossy, add the garlic and sauté for 1-2 minutes (don’t brown), add the white wine, when it starts to boil add the mussels and cover with a lid. Once the mussels start to open remove from the heat and ensure mussels do not have the beard in them. Add three soup spoons of the curry paste to a pot, add 125 mls of coconut milk to the paste, 30 mls of chopped fresh coriander, squeeze of ½   a lime. Once boiling add the mussels and stir till mussels are well covered and hot this will take around 3-4 minutes. Check the seasoning. Great to be served with a lime pickle and fresh focaccia 


Madagascan chocolate parfait 


  • 5 yolks
  • 100g castor sugar
  • 500ml whipped cream
  • 20ml cocoa powder
  • 300g melted 62% dark chocolate
  • 2 gelatine leaves

Melt dark chocolate. Sabayon yolks and sugar, bloom and melt gelatine leaves. Then churn in an ice cream machine.

Hazelnut yoghurt
1 part nutella, 1 part double yogurt. Mix together .

Blueberry Frozen Yoghurt
4 cups of frozen blueberries, 1 ½ cups of full fat plain yoghurt, ¾ cups of sugar, ½ cup of milk, 3g barex stabiliser, 2 gelatine leaves sponged, squeeze of lime juice. 

Bring all ingredients to the boil besides the sponged gelatine . Once boiled and mixed, add the sponged gelatine leaves . Blitz and strain . Allow to set overnight and churn.

Dish up components on a plate, using ours for reference, and enjoy!


Please let us know in the comments if you make either dish, or a version of this menu.

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