Always beautiful flowers at the entry of the hotel
There are restaurants in Cape Town that have the most special situations and The Camissa Brasserie at The Table Bay Hotel on Cape Town’s iconic Waterfront is one of them. A stunning view over Cape Town’s busy harbour and Table Mountain brooding benignly over all.We were treated to a happy and comfortable lunch there this week as guests of the hotel.
The restaurant itself is a long room furnished in what could best be described as a London Club style. Beautiful bookshelves filled with old books and whatnots with a choice of tables by the window, or on a row of banquettes.
Camissa on the day – Samantha approaching
We were looked after caringly by Samantha who has been at the hotel for four years. We drank the hotel’s own wine blends, The Captain’s Table White and Red wines from Bizoe Wines a boutique winery where Rikus Neethling makes the wines in conjunction with the hotel’s wine. The white is a Sauvignon Semillon Blend and the red a delicate blend which I thought should be slightly chilled for maximum enjoyment.
Bhupender ‘Bobby’ Kumar checking the High Tea Buffet
We were so happy that Bobby, the Pastry Chef who grew up and was trained in India, came to our table and had a chat. His bread platter was a brilliant little collection of various breads including a mosbolletjie which was so close to those my mother used to make it brought a lump to my throat. The bread came with little buckets which contained coriander butter, extra virgin olive oil and balsamic.
The Camissa Bread Platter
Here is a selection of the dishes we enjoyed
Baby beetroot poached in hibiscus syrup
crisp apple, wild herb greens, gorgonzola & toasted seed caramel
West Coast Mussels
Cape Malay coconut cream & coriander potbrood
Camissa The Captains Table White
Pork loin stuffed with apple and prune
broccoli, cumin crusted sweet potato fries & cider & wholegrain mustard jus
Grilled Karan beef fillet with biltong coat, baby potato salad,
& Camissa red wine jus
Chocolate Fondant, Chocolate Sauce
Honey Comb & VanillaCream
Rainbow Cheese Cake
mixed berry compote & Amarula
Bobby chose our desserts for us – a multi-coloured rainbow cheesecake, which I had seen on the High Tea Buffet before and is a tribute to every festival of colours and lights you might find in the Indian provinces. Then there was the chocolate fondant dessert, one that when you dig into it with a spoon, hot chocolate lava comes oozing out. Bobby had a delicate red spun sugar cockscomb on top of it that looked like a jalebi that had been on a diet.
Read my chat with Bobby Kumar – CLICK HERE
Read more about The Table Bay Hotel – CLICK HERE
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