The well-known American hotelier Conrad Hilton when asked what the three success stories for a good hotel would be said “Position, position, position.”
Sun International’s Table Bay Hotel, Cape Town, set on the beautiful Victoria & Alfred Waterfront, certainly has all three in abundance in what must be one of the best addresses in Cape Town. This iconic Waterfont Hotel was at the end of 2013 awarded ‘Best Hotel in Africa’ at Virgin Holidays’ World Travel Market Awards.
All the bedrooms at the Table Bay Hotel have breath-taking views. They either look out across the Table Bay and the Atlantic Ocean to Robben Island, or directly on to Table Mountain, one of the world’s recently anointed 7 natural wonders.
Capetonians rejoice in their city of culture and creativity, home to artists and designers and which in 2014 has been named World Design Capital. The Table Bay Hotel is a landmark hotel for the city and with its superb location on the waterfront is the ideal location to experience all of Cape Town’s wonders. The hotel offers all sorts of exciting views and experiences for Capetonians. The hotel’s lounge is a superb place to have a meeting. The parking is right outside the hotel and the service inside is excellent. At High Tea time the table positively groans with all manner of baked goods and teatime treats.
In 2013, the hotel completed a major upgrade which included the brand new brasserie; Camissa – ‘the place of sweet waters’. Camissa Brasserie and Wine Room is hotel’s foray into the world of brasserie dining, boasting multi-faceted spaces like a Captain’s private dining area, atrium lounge, wine room and of course, the brasserie. The restaurant has an excellent 80-bottle list which features their own Camissa Wines especially bottled for the restaurant.
“Sometimes you just need to shake things up,” says Sherwin Banda, The Table Bay Hotel’s General Manager. “We want to create a new and vibrant option for Cape Town’s dinner scene, and we believe Camissa will appeal to the social crowd.”
Camissa is an authentic interpretation of a typical Brasserie with the inclusion of cast iron tables and hints of art deco style lighting and artwork. It’s relaxed, unpretentious and warm. Regular wine tasting evening take place in the intimate wine cellar, which gives perfect exposure to local wine makers and sets the stage for local talent. You will find a number of dishes typically Cape in style at Camissa, from the West Coast mussels steamed in craft beer to the Pinotage marinated venison loin and a mosbolletjie bread pudding with Robert.
The Atlantic used to be a full on restaurant and is now used for functions yet it continues to serve the best breakfast buffet in Cape Town every day of the week from 06h00 to 11h00. Amazing views of Cape Town’s working harbour and the fabulous Table Mountain from a sumptuous breakfast buffet with over 250 items on offer. Perfect for gatherings, Champagne breakfasts and business meetings.
Jocelyn Myers-Adams is Executive Chef of the Table Bay Hotel. Myers-Adam has been with the group since 2009. Her cooking philosophy is to keep it simple and to use great products. “I like to keep things authentic and not mix different cuisines. I use beautiful products and showcase them. Going forward, my focus will be on highlighting South African cuisine by sourcing local products and incorporating local dishes into our menus,” says Jocelyn Myers-Adam. Currently her favourite ingredients to cook with are agave shoots, local salmon trout and organic quinoa. “These will change as I continue to explore and discover what is available locally. My favourite South African products are Waterblommetjies and peppadews.
Jocelyn began her culinary life as a student at Conestoga College in Canada after which she was a Junior Sous Chef at Oliver-Bonancini Restaurants for two years and as then as Patissiere for Jamie Kennedy. “Chef Jamie Kennedy had a major influence initially on my culinary career as he was a pioneer in the organic food movement in Toronto. He had enormous respect for food and was a great leader. I learnt a great deal from him.”
Jocelyn has worked for Gordon Ramsay in London, in Australia, was head chef aboard numerous island vessels in the Bahamas, Cote d’Azur, Corsica, Sardinia and Monaco and trained and worked as a Sommelier at Zuma Restaurant in Knightsbridge in London. If she could choose to work alongside any chef she would want to work with three avant garde chefs: “Alice Waters, for always honouring and showcasing the product simply, Anthony Bourdain, for pushing boundaries with his maniacal and totally encompassing approach to cooking and Paul Bocuse, for his enormous contribution to the culinary industry and unwavering classical style.”
Jason Franco, the sous chef to Jocelyn Myers-Adams, studied at the South African Chefs Academy where he developed his own unique style and flair that now presents itself in the beautifully prepared dishes at Sun International’s Table Bay Hotel. Franco is particularly inspired by Mediterranean and Asian influences – a souvenir from the year he spent working as the Head Chef in a Mediterranean restaurant in Kuala Lumpur. His favourite ingredients to work with include Asian herbs, lemon grass and fresh, exotic fruits. He believes in mixing fruits with proteins on a plate and has created many awe-inspiring combinations of light, healthy yet exciting meals – some of which have been incorporated into the style of the Table Bay Hotel menus.
Quay 6 Victoria & Alfred Waterfront Cape Town 8001
GPS:S 33° 54′ 37.7244″ E 18° 25′ 18.1416″
Telephone 021 406 5000
Telephone for Central Reservations 011 780 7810
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