Autumn brings a kaleidoscope of experiences to The Table Bay – where Easter, Mother’s Day and Father’s Day celebrate togetherness with local, traditional flavours.
Expect Easter favourites with a West Coast flair, plus a few uniquely Table Bay experiences woven in. These offer guests a platform to explore tastes, sights and scents exclusive to the venue.
South African cuisine and artisanal beer
The Easter weekend will be a jubilant showcase of authentic South African cuisine and artisanal beer. On Good Friday, 14 April, 2017, Executive Chef Jocelyn Myers-Adams, who was named a ‘Trailblazer’ in the 2015 WWF: Southern African Sustainable Seafood Initiative (SASSI) Trailblazer Awards, presents an innovative seafood menu using only green label fish which will be complemented by craft beers presented by Darling Brewery.
Amongs the beers to be featured at the dinner in the hotel’s Camissa Brasserie is Oscar’s Legend Beer, developed by Darling Brewery exclusively for The Table Bay. Oscar’s Legend’s has never been made, or sold, elsewhere before. The new craft beer is a fresh, thirst quenching wheat ale perfectly suited to South Africa, pairing well with fish and shellfish dishes, making is a fitting accompaniment to the Good Friday menu.
Cakes, desserts, savouries and Easter treats
On Saturday, 15 and Sunday 16 April, 2017, The Table Bay presents a special Easter High Tea in its lofty, open trussed Lounge. Sweet lovers can sample an extensive range of cakes, desserts, savouries and Easter treats, including a chocolate fountain, inspired and presented by the hotel’s Assistant Pastry Chef, Bobby Kumar. The Easter High Tea will be served from 2.30pm on both days – R320 pp. With its maritime theme, the Lounge is filled with trinkets from the spice route and deep sofas and comfy chairs covered in paisleys, stripes and floral fabrics – making High Tea a feast for the imagination.
The Easter lunch on Sunday, 16 April, 2017 in The Table Bay’s expansive Atlantic will be a family styled feast. True to Myers-Adams’ emphasis on seasonal, sustainable, indigenous produce, the buffet is a meander of West Coast styled dishes and Easter-inspired fare, all with a Table Bay twist.
Biltong pate, Cape Malay pickled fish with coriander salsa; lamb curry with sambals; SASSI linefish with fennel, tomato and MacGregor olives give local character to the buffet, while dishes such as the creamy potato and leek soup with ‘Easter egg’ dumplings; hot cross buns and handmade vetkoek ‘eggs’ and free range beef mince will convey a fun filled Easter spirit. The feast is topped with indulgent cakes and puddings, including coconut cream cake with Italian meringue; a white chocolate fudge Easter bunny cake; spiced carrot cake with cheese frosting and hot cross bun pudding with vanilla custard. R450 per head. Macaroni and cheese, or all beef hot dogs served with butternut batons are available on request for children. Face painters, balloon sculptors and an ‘egg-citing’ hunt are amongst the fun filled activities on the cards for young guests.
Throughout April, guests staying at the hotel will be delighted with displays of fynbos and rooibos flavoured Easter eggs.
Where: The Table Bay
Call: 021 406 5000
Web: www.suninternational.com
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