About

Whether you visit The Fat Fish in Plettenberg Bay or George you are in for a culinary treat. Seasoned restauranteur, Simon Ash and Chef Patron, Christo Nortier in George, have created two beautiful yet completely unique environments in which to enjoy the same delightful, predominantly seafood based, offering.

Simon Ash

No visit to Plettenberg Bay would be complete without paying The Fat Fish on Central Beach a visit. Having opened in 2012, this enduring Plett foodie favourite, has become something of an institution due its remarkable ability to consistently deliver quality food and friendly, faultless service. Owner and serial restauranteur, Simon Ash’s hands-on, guest-centric approach, has been fundamental to the restaurant’s continued success and popularity with locals, tourists, and holidaymakers alike. Supported by a dedicated team of highly experienced staff, many of whom have been with the restaurant from the very start, The Fat Fish in Plettenberg Bay, continues to offer the same exacting levels of service and quality, more than a decade on.

A full-scale refurbishment has recently transformed the previously light and bright interiors into a deep teal, jewel-like mariners box, while the addition of a sleek glass and bronze trimmed Sushi Bar has instantly revitalised the spacious terrace overlooking Central Beach. A well-deserved revamp for this exceptionally popular, much-loved, seafront favourite.

Christo Nortier

Tucked away from the buzz of York Street, directly behind the George Tourism office, The Fat Fish in George opened in 2015, a true respite from the busyness of the city centre and up until recently, one of the town’s best kept secrets. That… no longer!

Having taken over the helm recently, Chef Christo Nortier has unleashed his passion for food and vast international experience (having worked alongside Jamie Oliver for years) with the George Fat Fish family and is quickly transforming this gem into one of the Garden Routes most sought-after culinary destinations.

Passionate about changing people’s perceptions of food and moving diners away from the conventional notion of what it means to eat out, one of Christo’s first changes was the installation of a state-of-the-art outdoor BBQ. Christo says he learned of the terroir philosophy from the way his family cooked around the fire as a family and it’s this love of the experience of cooking together, of being together, using only the best, locally sourced fresh ingredients which continues to drive his philosophy forward.