There is always something exciting going on at The Table Bay Hotel, right in the very heart of Cape Town’s renowned Waterfront. I feel that Capetonians don’t make enough of this wonderful facility in our midst. The parking is free and safe and easy.
The Lounge with its spectacular view of Table Mountain is such a pleasant place for a meeting at any time during the day. High tea is a served each day and Bhupender ‘Bobby’ Kumar’s fabulous cakes and bakes and pastries reign supreme on the buffet table.
Always a joy to me are the floral arrangements in the hotel by Marsha Booi and Lucas Mfisi. Proteas predominate and at times the generosity of orchids in the bowls is such a joy.
Sensory journey of flavours and scents
The Table Bay celebrates the seasons in a four part sensory journey of flavours and scents. The three remaining 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 remaining 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. Guests can book for one, or all three of the remaining sensory experiences. The dinners will be staged at The Table Bay’s lavishly furnished Atlantic on 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.
Father’s Day Luncheon at Camissa Brasserie
Father’s Day is a celebration honoring fathers and celebrating fatherhood. Spoil your dad to one of the finest Father’s Day lunches at Camissa Brasserie at The Table Bay which offers stunning backdrops of Table Mountain and the V&A Harbour. On Sunday 19th February, Dad’s will enjoy a hearty lunch which includes buffet starters, selection of meaty mains, buffet dessert as well as a tastings from Darling Brewers. One lucky dad stands a chance of winning a trip to Darling Brewers for a brewery tour including transfers for him and three friends.
Toast to Diversity
On Thursday July 21st, the hotel offers the next in its Toast to Diversity series. For this special occasion, they have invited four winemakers to pop around and make you the best canapés in ‘Masterchef’ style. This will be a fun evening followed by a four course dinner which Executive Chef Jocelyn Myers Adams has paired her famous signature dishes with the wines of the four winemakers.
For more information about The Table Bay Hotel and these special events – CLICK HERE.