The satisfyingly rich flavours of chocolate, salted caramel, coffee and winter fruits combine with the distinctive taste of foraged, indigenous plants and herbs to make Winter High Tea at The Table Bay a journey of discovery. The new high tea menu is a celebration of seasonal textures and flavours, with soul-warming homemade quiches, indulgent cakes, desserts and sandwiches burgeoning with ingredients that are inspired by winter.
The Table Bay’s Chefs have placed special emphasis on incorporating foraged indigenous items into the savoury choices, allowing guests to explore unique combinations with spekboom spinach, agave and dune spinach amongst others. True to The Table Bay’s promise to deliver authentic South African experiences, the menu also provides a platform to sample local favourites such as rooster brood, Malay spiced beef, coriander chutney, chakalakka and Cape citrus fruits.
Whether it’s a sweet tooth or a savoury craving, there is a treat to suite every taste in the winter high tea cast. Even gluten intolerant guests will not be left wanting, with a range of gluten free options to savour such as the apricot and almond cake slice topped with choc crémeux; the Cape Citrus and condensed milk flan leche; a variety of chocolate truffles; rose macaroons; chocolate praline mousse on a crunchy sphere, and bain de rose panacotta with macerated raspberries and lemon curd cream.
The selection of puddings and desserts is nothing short of mouthwatering, with truly inspiring combinations. Must-tries are the salted espresso caramel and Gianduja chocolate tart; the cardamom and pistachio éclairs; mango mousse; the almond frangipane strawberry tart with lemon gelée; the ginger and orange financier with European cream, and the mini gateaux opera – a coffee lovers feast with layers of almond Sponge cake, coffee syrup, choc ganache, coffee butter cream and chocolate glaze.
“No high tea is complete without dainty sandwiches, but of course with an innovative Table Bay twist. We introduce a new take on the classic cream cheese and cucumber sandwich; a tasty combination of cream cheese, chives and cucumber in rice paper roll with fig jam. Then, indigenous tastes find a voice in our house cured and smoked line fish sandwich which is spruced with spekboom spinach, pickled agave shoots, lemon zest and green onion,” smiles F&B Manager Marc Weber.
Languishing in the comfort of The Table Bay’s lofty, open-truss 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.
The Table Bay’s famous high tea is available 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 winter high tea will be R280.00 per person.
For more information or bookings please contact TableBayDining@suninternational.com or 021 406 5988.
Information from The Table Bay Hotel