Embark on an intriguing taste adventure at Three Forks, the Table Bay’s new dining concept. “Three Forks is dishing up contemporary dining, with the hotel’s continued focus on sustainable produce and fine food,” says Wesli Jacobs, Executive Sous Chef.

Go for the food, the ambience and the best view of Table Mountain. And of course, guests also get to meet sommelier Jonathan Wakefield, who explains the wine pairings. For Three Forks reservations call 021 406 5988, or email tablebaydining@suninternational.com

Diners on Friday and Saturday evenings have a choice of either a two-course or a three-course meal, while on Sundays, Three Forks serves a delicious roast lunch spoil.

Three Forks Table Bay Hotel
A Three Forks creation at the Table Bay Hotel

Only the freshest ingredients

The pop-up restaurant serves three-course meals over three days – Friday, Saturday and Sundays. Two courses cost R450 pp, three courses are R550 pp, and the Sunday lunch is R550 pp. Children age 10 years and younger, two-course is R250 and three course R350 and Sunday lunch R350.

Starters include a modern steak tartare, with pommes soufflé, quail egg, pickled exotic mushrooms and mustard aioli; cured Norwegian salmon with chive veloute, beetroot puree, confit leek, candy stripe beetroot, pea shoots; Sous vide quail with roasted baby beetroot; or vegan friendly, butternut gnocchi with sage beurre noisette.

The main course offering includes grilled beef fillet, pan fried sea bass or minted stuffed saddle of lamb, as well as a creamy truffle barley risotto for those who prefer a vegetarian option.

Dessert options are a raspberry and lavender crème brûlée, chocolate fondant with crème anglaise, yoghurt panna cotta or lemon meringue.

Wesli Jacobs, adds:  “The beef is grass fed, the quail is local. We are using only the freshest ingredients, some of it sourced from just a few kilometres from our front door.”

Table Bay Three Forks restaurant

Nothing beats a traditional Sunday lunch with the family, especially on a cold wintery Cape afternoon. Three Forks is dishing up hearty soups for starters – pea with root vegetables or wild mushroom, and main course is a roasted ribeye on the bone, smoked baby chicken with Yorkshire pudding, garlic and chili hasselback potatoes, minted mushy peas and honey roasted carrots. Save room for dessert, served with tea or coffee – apple tarte tatin with vanilla ice cream or sticky toffee pudding with crème anglaise.

“It’s a classic Sunday lunch with modern twists, guaranteed to fill your belly in an indulgent way with a warm family feel,” Jacobs says.

What: Three Forks Table Bay restaurant
Where: Table Bay Hotel Quay 6 Victoria & Alfred Waterfront Cape Town
Book: 021 406 5988, tablebaydining@suninternational.com
WS