Buoyed by the success of its first Valentines Sensory Dinner in February, The Table Bay will be hosting four seasonally inspired, senses-evoking dinner experiences as part of an exciting journey to create a signature fragrance for the hotel with Cape Town based bespoke fragrance perfumer, Tammy Frazer.
Each dinner, hosted personally by The Table Bay’s Executive Chef Jocelyn Myers-Adams and perfumer Tammy Frazer, will be a sensory meander of tastes, flavours and scents. The seasonally-inspired dinners will be spectacularly paired with invigorating fresh and natural scents to enhance the flavours of the food and complete the sensory experience for guests.
The scents will be delivered in various ways to accentuate how they are perceived while complementing the flavours and aromas of the food. From a cool hand towel and a hand dip to a fragrance-spritzed stick of candy floss and vapour, the way in which the scents are delivered will be carefully planned to enhance the experience
Three courses will be presented with three fragrance accords at each of the four sensory dinners, with Myers-Adams and Frazer working closely on the scent notes that will feature in each meal. The 12 fragrance accords, aligned with the seasons and The Table Bay’s emphasis on local sourcing and fresh produce as interpreted in Myers-Adam’s unique way, will ultimately make up the signature Table Bay fragrance.
“We are commencing with an incredible journey to create a signature scent for The Table Bay. It is a creative and exciting process that our guests can be part of while experiencing an orchestra of flavours and scents during beautifully composed dinners,” says Sarah Prins, the Public Relations Manager at The Table Bay.
Frazer, the granddaughter of Graham Wulff, inventor of Oil of Olay, creates organic and natural perfume products. This includes handcrafted, customized fragrances for leading hotels across the world such as Shanti Maurice in Mauritius which is scented with its signature fragrance SOMA. The fragrance was custom made exclusively for the hotel and is produced in a perfume, a soft furnishing spray, burner oil and hand soap. Frazer Parfum also creates scents for skincare such as EcoCert organic skincare brand Terres D’Afrique.
The creative journey that will culminate in the development of The Table Bay’s signature scent is somewhat different to that which Frazer has used for other hotels, with the interplay between the seasons and food, as well as the experiential aspect with the guests being a differentiator.
According to Prins, guests can book for one, or all four sensory experiences. The dinners will be staged at The Table Bay’s lavishly furnished Atlantic on 07 May, 04 June, 27 August and 29 October 2016
To preserve the intimate and interactive atmosphere of the dinners, places will be limited to 30 people so booking is essential. Cost per person is R450.00
For more information or to book, contact the hotel’s reservations team on TableBayDining@suninternational.com or 021 460 5988
Information from The Table Bay Hotel