The five-star luxury Table Bay Hotel is staffed by a team of 32 chefs who, under the leadership of executive chef Lindsay Venn, have crafted new all-day dining, lounge, pool, and high tea menus, which offer a smorgasbord of flavours, all with a local African twist that are sure to please the most discerning of palates.
The menu changes resulted after a year of conversations with The Table Bay guests and careful consideration of “a new era of food”. In response, the kitchens have prepared a food showcase using the best seasonal and locally sourced ingredients, done with sustainability in mind.
Here’s what guests can expect…
On hot sunny days, guests can sip cocktails at the pool bar while they watch the chef in action and take in the views across the Indian Ocean.
“While we are offering fresh and exciting new dishes, we have kept the old favourites like burgers and chicken mayonnaise sandwiches.”
Lindsay says, “Our flatbreads are absolutely flying out of the kitchen, with toppings including harissa chicken with hummus and sumac, Moroccan roast caramelised onions, falafel, mango salsa and mozzarella or pulled smoked barbeque beef, grilled corn and coriander with coleslaw. While we are offering fresh and exciting new dishes, we have kept the old favourites like burgers and chicken mayonnaise sandwiches.”
Table Bay hotel classic beef burger
The three-course high tea is offered in The Lounge from Wednesdays to Sundays, from 2.30pm until 5.30pm. It starts with savoury dishes of Yorkshire pudding with beef carpaccio and caramelised onions, smoked duck and Asian slaw bao buns and balsamic glazed beetroot fondant with feta and pumpkin seeds.
“The classic high tea is gradually changing away from that egg and mayo sandwich to something more modern, offering more refined flavours. But traditionalists need not fear, we still offer buttermilk scones with clotted cream, jam and cheese, and cucumber and cream cheese finger sandwiches, but you’ll see a twist with an additional berry scone,” adds Lindsay.
High tea, which includes two TWG teas (one of the finest tea brands in the world), finishes with a selection of macarons and cakes – think mouth-watering sweet treats including hazelnut opera cake matcha and strawberry entremets, lime parfait, salted caramel and dulce banana brioche, Brazilian coconut entremets macarons, cheesecake and carrot cake.
The Lounge, with a relaxed setting overlooking the V&A harbour and Table Mountain, also boasts a new day time and evening menu, which has proven popular since being introduced in November.
Table Bay Hotel Oysters
“It offers fantastic variety, with portions of all sizes. We’ve answered guest calls for more pastas, introducing a spaghetti carbonara and a seafood linguine with salmon, mussels, dill and capers,” says Lindsay.
Vegetarians and veggie-loving diners can also enjoy dishes such as smoked cauliflower soup, deep fried baby cauliflower salad and fried spinach bhaji with tamarind and coriander dressing.
Vegetarians and veggie-loving diners can also enjoy dishes such as smoked cauliflower soup, deep fried baby cauliflower salad and fried spinach bhaji with tamarind and coriander dressing, while the Asian flair is present once again with a corn and coconut soup and prawn dim sum.
Lindsay continues, “Our linefish of the day depends on what our fishmonger has for us, served with baby bok choi, sweet potato, dashi tea and sago puffs for a playful touch.”
The 500g T-bone steak served with Café de Paris butter, bordelaise sauce and hand cut fries remains a menu favourite, especially for guests from the United States who like a prime cut of meat, says Lindsay, adding; “Dishes like our tempura crayfish salad, fresh cucumber and nori salad, toasted sesame, pickled ginger, soya aioli and nuoc chum dressing will take locals out of their comfort zone, serving seafood in a way they might not previously have experienced.”
The Sun International property’s team of chefs have worked in some of the Cape’s top restaurants and have a collective experience of over 100 years working in the hospitality industry.
The Sun International property’s team of chefs have worked in some of the Cape’s top restaurants and have a collective experience of over 100 years working in the hospitality industry. Together they are leading the hotel’s dining into a new era, says The Table Bay GM, Joanne Selby; “We are happy with guest feedback so far as we push the envelope on fine dining in keeping with the luxurious surroundings of The Table Bay.”
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