[that’s the best!] and you feel welcome from the moment you turn into the gate.
Last time I was there, there was a gathering of yachts moored in front of the hotel for the Clipper Round the World Yacht Race. A colourful scene indeed.
Marsha & Lucas with one of their fabulous displays
Of course a large hotel like this runs on its people. And for the people of Cape Town, the most important are the security guards at the gate, lovely salutes when you arrive, the people at the concierge and reception desks, the two people who arrange the nothing-short-of-spectacular floral arrangements in the public areas, the chefs and ultimately the caring wait staff in the Camissa Restaurant and the Main Lounge where the superb High Tea is served.
The National Flower, the Protea in its many guises
Lucas Mfumisi and Marsha Booi operate their own business within the hotel and are responsible for the breath-taking flora arrangements. Fabulous towers of indigenous proteas and when is season, huge collections of the most fabulous orchids.
Jocelyn Myers Adams
Executive Chef of The Table Bay
Executive Chef Jocelyn Myers Adams is a Canadian trained chef who has worked in some fine kitchens in Canada and London. Fortunately for us, she married a Capetonians, which means fortunately that she is with us for some time. As South Africans, we tend not to eat in hotel restaurants, and this is a shame as we miss out sometimes on the good things that are on offer. Jocelyn is a great locavore and really knows her suppliers and their products well. She is a committed forager and often leads foraging parties through various parts of the city to collect edibles from fields and roadsides. The foraging experiences are under the guidance of recognized urban hunter-gatherer, Charles Standing, who has an intricate knowledge of the Cape’s exquisite landscapes and the opportunities that lie therein to harvest wild plants for culinary use.
photo by Claire Gunn
Foragers are then invited to venture into the kitchen with Jocelyn to learn more about preparing food using their harvests. She says, “The Cape’s exquisite ecosystem boasts a diverse array of native plants that can be used creatively to enhance the flavours of foods, and even define dishes. Capetonians may not even be aware of the spectacular opportunities to incorporate wild plants, often growing right on their doorsteps, into their cooking. While cooking with Fynbos has gained popularity, there are countless other plants which can be picked from the wild to give character to dishes, edible flowers like Hibiscus blooms, with their cranberry-like flavour and citrus overtones, are used as a colourful and delightful addition to salads, while Nasturtium blossoms, with their sweet yet spicy flavour, are an ideal ingredient for open sandwiches and savoury appetisers. Num Nums foraged from the nearby V&A Waterfront are innovatively used in a compote for her signature pork belly dish, while Dune Spinach, with its interesting, meaty texture and sea-flavour, foraged in Sea Point, can be used to draw out flavours in a variety of meat and fish dishes. If you are interested to go on one of these foraging trips, book one at the Hotel’s Travel Desk – Tel: 021 406 5770 or email: email@example.com.
Bizoe Estalet Syrah 2012
On Saturday, 28 November, enigmatic wine maker, Rikus Neethling, will host a spirited Beer, Wine and Braai experience featuring Bizoe wines and Sir Thomas Brewing craft beers from Hangklip.
Sir Thomas Brewing Light House Weiss
The menu has a decidedly and authentically South African flair, with favourite braai dishes prepared with a delightful twist. The cost is R400 per person, including the extensive braai buffet, wine and beer pairing. Booking for the interactive taste experiences is essential through Ilse.firstname.lastname@example.org or 021 406 5988.
Bhupender ‘Bobby’ Kumar
The Table Bay Hotel’s Pastry Chef
Another of my favourite Table Bay people is Bhupender ‘Bobby’ Khumar, who is the Pastry Chef for the Hotel. Trained in bakery and confectionery in 1999, at the Delhi Institute of Hotel management, followed by the industrial training in ITC Maurya Sheraton. Bobby also worked around the world on the cruise lines with well-known Italian and French pastry chefs.
The Table Bay High Tea Buffet
His high tea buffet is a delight and some of the desserts served in the Camissa Brasserie remind of colourful Indian festivals.
Miss South African contestants enjoying a glass on the Camissa Terrace
The Camissa Terrace, with its impressive bronze of Oscar the sea, which faces on to the sea and Table Mountain, is the place to celebrate warm summer evenings and the end of the working week with sumptuous cocktails and live entertainment every Friday night on the Camissa Terrace at The Table Bay. The Camissa Terrace will host sundowner sessions between 17h00 and 20h00 on Fridays. 18 March 2016 (excluding 25 Dec and 1 Jan) There will be specials on delicious cocktails to savour while taking in magnificent views at the best address in Cape Town.
Read more about The Table Bay Hotel – CLICK HERE
The Table Bay Hotel