Dave and I are not keen on going out for dinner in large groups but when we go motor racing this often becomes the norm. We were in Port Elizabeth twice in two months and both times we had dinner at Coachman On The Bay. The restaurant can be considered smart, and has an ocean view. They are in an historic building in Summerstrand.
Coachman On The Bay
The menu is vast, covering dishes from traditional steak house meals, to pasta and seafood. On our first visit we did not have starters and I decided to have a half portion of spare ribs as my main course. They were good enough for Dave to choose them on our second visit. However he went with the full portion (R189). My ribs were served with the steakhouse staple of creamed spinach and puréed butternut. I chose a baked potato as my starch option which was served with butter and sour cream. On our second visit we had starters and my choice was the calamari (R59). For my main course I chose the chicken pasta (R95). The portion was extremely generous and I took about half back with me for lunch the next day.
All the wait staff are well dressed, with the ladies in a variety of dresses, some of which are low-cut. We were 13 people on our second visit and the meal took 2 hours from when we placed our order to when we got the bill. I don’t think that is bad considering the variety of meals we ordered. Service is efficient and gratuity was included for both our visits.
Contact them on +27 41 584 0087
Inspiration published on Lavender and Lime January 30:
- 2017 – Bread Sauce
- 2015 – Harvest Dinners At Vergenoegd Wine Estate 2015
- 2014 – Watermelon Granita
- 2013 – Rouille
9 thoughts on “Coachman On The Bay, Port Elizabeth South Africa”
Sounds like a good restaurant option.
It is not too bad a choice at all 🙂
Sounds like it wasn’t too bad at all! Hehe at the low cut dresses 😉
So out of place in today’s terms haha
Mm, that food looks really delicious 🙂
It is very hearty 🙂
A nice dinner and good looking food. Huge portions compared to what we see in our restaurants.
They were huge. It’s the norm in steak houses but not fancy restaurants.