The Easter weekend is a festive celebration of togetherness and delicious food at The Table Bay Hotel this year. With a penchant for tradition, Executive Chef Jocelyn Myers-Adams has designed sumptuous Easter menus that pay homage to the season while satisfying the desire for something extraordinary.
“As always, we acknowledge Easter favourites but with a decidedly West Coast flavour. Fun is at the heart of our family style Easter buffet, with handmade vetkoek eggs, hot cross bun pudding and other delights to entice smiles and tantalise the taste buds,” says Myers-Adams.
On Good Friday, 25 March 2016, Myers-Adams who was named a ‘Trailblazer’ in the 2015 WWF – Southern African Sustainable Seafood Initiative (SASSI) Trailblazer Awards, showcases her creative culinary prowess using only green label fish. On the menu for the evening, dubbed SASSI Good Friday, are mouthwatering choices such as crispy calamari with chilli lime and caper mayonnaise; yellowtail with tomato petals, calamata olives, parsley, lemon and caper crushed Nicola potatoes and house smoked snoek and handmade linguine with wild garlic, baby peas, celery and lemon olive oil. The SASSI menu will be available at the hotel’s Camissa Brasserie, along with the a la carte menu.
Saturday in The Table Bay’s lofty, open trussed Lounge is an absolute spoil for sweet lovers. The decadent Summer High Tea, which offers an extensive selection of expertly made cakes, desserts and savouries, will be bolstered with exciting Easter treats. The Easter High Tea will be served from 14h30 to 17h30 on the 26th of March at R260 per person. With its maritime theme, the Lounge is filled with trinkets from the spice route and deep, inviting sofas and comfortable chairs beautifully covered in fanciful paisleys, stripes and floral fabrics – making High Tea a feast for the imagination.
The Easter Sunday Lunch in The Atlantic is a feast for the entire family, with a burgeoning buffet as well as activities and food choices for children. At the buffet invites the exploration of local flavours such as smoked springbok and smoked snoek pate, as well as Franschhoek trout, Cape Malay lamb curry and fresh garden fennel, wild garlic and lemon linguine, amongst others.
The feast is topped with indulgent cakes and puddings amongst which include coconut cream cake with Italian meringue; a white chocolate fudge Easter bunny cake; hummingbird Bundt cake; tiramisu; fruit trifle pudding and Easter chocolates. The cost per head is R395 for adults and children over 13. Children under two eat for free, and children between two and 12 enjoy a 50% discount. This includes entertainment such as the Easter egg hunt and craft activities.
Children who are guests of the hotel can participate in a range of supervised, fun filled workshops at The Table Bay’s Pavilion throughout the Easter weekend (25 to 28 March 2016).
Bookings are essential.
Email for reservation & enquiries TableBayDining@suninternational.com
Call 021 406 5988
Information from The Table Bay Hotel