The Table Bay Hotel on the V & A Waterfront
The Camissa Brasserie at The Table Bay Hotel is named for the Khoi name for Table Mountain, meaning the ‘place of sweet waters’.
Executive Chef of the hotel Jocelyn Myers-Adams works her magic there and has just put in a new menu. Click here for details
The foraging Jocelyn, photo by Claire Gunn
Jocelyn is well known for her habit of foraging for edibles, and surprisingly finds them in the waterfront and walks around the peninsula.
The signature Rainbow Cheesecake dessert
Bhupender Kumar, the trained in India Pastry Chef conjures up some of the most colourful, magical desserts to accompany the menu.
One of Jocelyn’s new dishes is the Biltong Jam, served with a Carpaccio of Beef.
Beef Carpaccio, Biltong jam, goat’s cheese mousse, radish gel & salad.
2 medium Red onions
4 cloves garlic
1 teaspoon of paprika
100g of Brown Sugar
60ml Balsamic Vinegar
60g pre-packed sliced Biltong
40g Biltong spice
120ml Maple Syrup
Finely dice the 2 medium red onions, also finely dice the garlic cloves too, so everything you need is prepped and ready.
With around 2 teaspoons of oil, throw the onions into a pan on a medium heat, and cook until caramelised. If the onions start to look as though they are burning a little, add a spot more oil to keep everything moist.
Once the onions start to turn colour, add in the chopped garlic, and cook for a further 1 minute.
Add in the teaspoon of paprika and stir through.
Unpack your biltong and chop it or tear it down some more. You want it to be rather fine, so make sure there aren’t any larger pieces getting in there and set aside.
Now add the water, balsamic vinegar and maple syrup, and turn up the heat to high.
Immediately add the brown sugar.
Cook the jam for about 2 minutes.
Then add in your biltong and mix through.
Continue to cook for a further minute or so, before reducing the heat right down to a simmer.
Simmer for 10 minutes until a jam like consistency forms.
Once thickened, remove from the heat and allow to cool.
Contact Table Bay Hotel