All new take on The Table Bay’s Winter High Tea with Lee-Andra Govender, Pastry Chef…

The Table Bay Lounge, Lee-Andra Govender offers a new take on High Tea

The Table Bay’s Pastry Chef Lee-Andra Govender hails the start of the new season with refreshed High Tea burgeoning with textured desserts, decadent tarts and satisfying savouries. Whether it’s a sweet or a savoury craving, there is a treat to suit every taste in the Winter High Tea cast.

“Our Winter High Tea is all-new. I haven’t kept anything from the previous menu. I want guests to experience a completely new, seasonal menu that will once again cater for every palate. We have stuck to flavors, ingredients and colors that remind us of winter. Like the warm flavors that we run to during winter like our hot coffees, rooibos teas, chocolate and winter fruits,” she says.

The Table Bay’s Pastry Chef Lee-Andra Govender

Winter really shines through in Chef Govender’s Pumpkin Cheesecake Gouett. “Pumpkins are seasonal during this time. They are tremendously versatile and you can do almost anything with them. I have used pumpkin in a cheesecake, with different textures and flavours that pair beautifully with this veg. The pumpkin cheesecake is filled with a delicious orange jelly and gooey gingerbread cookie and covered with an orange caramel chocolate glaze. It is a must-try on the new menu,” says Lee-Andra, who has spent a great deal of time, and had a lot of fun, creating the new menu.

Sesame Seed & Strawberry Verrine

She continues: “The Sesame Seed and Strawberry Verrine is one of my most favorite creations thus far. Although strawberries aren’t the considered a ‘winter fruit’, they are readily available throughout the year. When paired perfectly with the right ingredients and flavours, strawberries are just lovely winter. This dessert is light but has a warm nuttiness from the sesame seed mousse which speaks to winter. It is an amazing combination of sesame seed mousse, strawberry jelly, macerated local strawberries, white chocolate and a sesame seed sable.”

Other innovative sweet treats, designed from scratch by Chef Govender, include the Apple Crisp; the Pistachio Gem; a Mocha Hazelnut Tart; a rich Belgian Coffee Cake; a Carrot and Pecan Tart, and a Dark Chocolate and Ginger Truffle in a jar, amongst others.

No doubt as to what lies under the icing

She has also rejuvenated the savoury selection, with new additions such as the Thai Fish Cake; a Potato and Coriander Vegetable Roll, and a Smoked Salmon and Beetroot Tart to name but a few.

“The menu has a little something to cater for all palates and dietary requires with a large selection of canapés, desserts, petit fours, cakes, and hot items. There is something for the gluten free, dairy free and vegan free guest to enjoy,” she says.

The Table Bay’s lofty Lounge, all set up for High Tea

Languishing in the comfort of The Table Bay’s lofty Lounge, guests can survey the bustle of the working harbour through high arch windows while soothing their souls with indulgent treats. 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 at The Table Bay a feast for the imagination.

High tea is from Monday to Sunday. To accommodate demand, two sittings are staged; the first is 14h00 to 15h30 and the second at 16h00 to 17h30. The price for the full high tea experience is R395 per person. The Sinful Delight option is priced at R240, offering guests the choice of sweets and cakes from the dessert buffet only.

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