Taking high tea might be a centuries-old tradition but few places in South Africa still execute it with the grace, excellence, and nostalgia of the 1800s as the prestigious Table Bay at the Victoria & Alfred Waterfront in Cape Town. Staging high tea of indulgent proportions every afternoon, The Table Bay effortlessly hosts guests daily for its extensive afternoon tea – proving that there is still place for this age-old tradition in the fast-paced modern world of banting and no-carb diet fads.
With arguably one of the most exquisite backdrops for its high tea, The Table Bay has refined the art to the extent that attending high tea there has become a tourist attraction on its own. The menu is refreshed seasonally by the hotel’s expert Pastry Chef, Bobby Kumar, to compliment the season.
“We are delighted to announce our gorgeous new summer high tea menu. Served with all the grace and decadence that has characterized this timeless tradition since the early 19th century, our summer high tea is an experience that everyone should have more than once this season,” says Chef Kumar.
Acknowledging brighter and warmer summer days, Chef Kumar has revitalised the afternoon tea menu with a new cast of cakes, desserts and savouries, featuring decidedly summery flavours. Choices with a fresh and fruity twist include passion fruit and pistachio cream cake; lemon and granadilla meringue tart; peach pineapple and orange jelly cocktail; chocolate and orange mousse cups, and savarin aux fruits, a rich yeast cake soaked in sugar syrup, filled with pastry cream, and fresh fruits.
Taste adventurers will enjoy the exciting flavour combinations in Chef Kumar’s green tea and vanilla Swiss roll; saffron and cardamom crème brule; Rooibos cream caramel panacotta, and lemon and poppy seed madelienes, which are dainty lemon poppy seed tea cakes dipped in Belgian chocolate. As always chocolate enthusiasts are spoiled for choice with decadent treats like the milk chocolate, coffee and praline cake; chocolate and Nutella spread éclairs, and the salted caramel crisp pearls and chocolate tart.
For those with less of a sweet tooth there are enticing quiches including green peas and potato samosas, and smoked salmon and watercress quiche. In the new cast of high tea sandwiches are house smoked and cured ostrich on bruschetta with pickled dune spinach relish and lime marinated eggplant in mini roti with curry leaf salsa and chili mayo, fresh Franschhoek trout and tumeric mayo on spinach bread.
The Table Bay’s high tea is available between 14h30 and 17h30 from Monday to Sunday. Languishing in the comfort of The Table Bay’s lofty, open-truss Lounge, guests can survey the bustle of the working harbour through high arch windows while soothing their souls with indulgent treats. With its maritime theme, the Lounge is filled with trinkets from the spice route and deep, inviting sofas and comfortable chairs beautifully covered in fanciful paisleys, stripes and floral fabrics – making High Tea at The Table Bay a feast for the imagination.
For more information, please visit www.suninternational.com or call the Table Bay Hotel on 021-406 5000.
Sensory Valentine’s Day experience
Jocelyn Myers Adams, the Executive Chef of The Table Bay Hotel is offering a sensory experience as a Valentine’s Dinner at the hotel. In her unwavering pursuit to create interactive taste experiences designed to instill lasting memories, Jocelyn is collaborating with Cape Town based bespoke fragrance producer, Tammy Frazer, to put together a sensory journey of tastes, flavours and scents for couples celebrating Valentines 2016 at the hotel.
The beautifully-tailored Valentines Dinner, to be hosted on Sunday, 14 February 2016, will feature a sumptuous six stage journey, with each milestone spectacularly paired with invigorating fresh and natural scents to enhance the flavours of the food and complete the sensory experience.
The menu at R450.00 per person is
Valentine’s Day Sensory Journey menu
Sumptuous journey, with each milestone spectacularly paired with invigorating fresh and natural scents to enhance the flavours of the food and complete the sensory experience.
Franschoek trout with fresh cucumber, radish gel, yuzu pearls
Lemon and buchu
House smoked lamb loin and confit leg, roasted celery gnocchi, cauliflower puree, beetroot and mint jus
Lemon crémeux, pistachio sponge cake, pistachio cream, meringue crumbs, cherry sorbet, candied pistachio
Healey’s cheddar, tempura apple and spicy pink lady chutney
For more information or to book contact our reservations team on 021-406-5988 or email TableBayDining@suninternational.com
Information from The Table Bay Hotel