Diners at The Table Bay’s Camissa Brasserie can look forward to new and interesting flavours introduced by Executive Chef Jocelyn Myers-Adams. Galvanised by her passion for seasonality and freshness, she has whisked a few dishes off the menu and replaced them with exciting new options featuring indigenous, wild flavours of locally-foraged plants that are now in season.
Understanding the opportunities for incorporating wild flavours into her cooking she can often be found scouting Cape Town’s neighbourhoods, foraging for gems to add differentiating flavours to her dishes.
“As freshness is imperative, we tailor our menu to incorporate seasonal plants, and to complement the season. The Western Cape’s hot and dry summers call for rejuvenating, fresh flavours, lots of colour, and loads of personality,” says Myers-Adams.
Her new Yellowtail ceviche salad is characterized by a unique pickled cucumber, grape salsa and foraged-hibiscus vinaigrette, while her mouthwatering black pepper and Natal macadamia crusted springbok carpaccio is defined with a pickled porcini and fynbos vinegar reduction.
Other exciting, new seasonal dishes include SASSI linefish on sautéed soutslaai, dune spinach and swiss chard, with confit red onion and fennel, bokkom and lemon remoulade, and smoky pepper essence. Refreshing Rooibos is used to give character to her Rooibos tea smoked chicken supreme which is served with apple and leek mashed potato, radish, watercress and red onion petit salad, and apple cider jus, while sea lettuce adds unique flavour to the Rock lobster ravioli’s with brandy cream sauce.
