Chef Bobby Kumar’s exquisite edible art

Chef Bobby Kumar’s exquisite edible art

Feast your eyes on Chef Bobby Kumar’s exquisite edible art at The Table Bay
Following the custom of India’s most prestigious hotels, The Table Bay’s Pastry Chef, Bobby Kumar continues his four year tradition of creating elaborate Easter eggs for display at the hotel this season. Exquisite, edible works of art, they will decorate the lobby of the hotel during the holidays.

Inspired by nature, architecture, tradition, cultures and movies, Chef Kumar’s creativity and passion shines through in each individual design.With around 30 eggs, each standing about 40 to 50 centimetres high – from beautifully hand painted depictions of South Africa’s big five and avant-garde chocolate egg sculptures to the bright eyes and bulging yellow bodies of the Minions – it is a visual feast for everyone, regardless of age.

Laboring lovingly over his edible artwork for over four weeks, Chef Kumar considers the annual Easter egg display as an opportunity to express himself through his work.
“I have sweet tooth, I love sweets and I love being creative. As a vegetarian with a passion for food, being pastry chef is perhaps the most fitting role for me. Every day is a new day in the pastry kitchen. I love to lead, I love my work and love the opportunities to express my creativity and my skill,” says Chef Kumar.

However the eggs aren’t for sale. They will be donated to local charities once the eggs have done their work delighting guests. The Easter eggs will be on display from Friday to Sunday, March 25 to 27.
On Good Friday, March 25, Myers-Adams, who was named a ‘Trailblazer’ in the 2015 WWF – Southern African Sustainable Seafood Initiative (SASSI) Trailblazer Awards, will showcase her creative culinary prowess using only green label fish.

On the menu for the evening, dubbed SASSI Good Friday, are mouthwatering choices such as crispy calamari with chilli lime and caper mayonnaise; yellowtail with tomato petals, calamata olives, parsley, lemon and caper crushed Nicola potatoes; and house smoked snoek and handmade linguine with wild garlic, baby peas, celery and lemon olive oil. The SASSI menu will be available at the hotel’s Camissa Brasserie, along with the a la carte menu.

On Saturday, March 26, in The Table Bay’s lofty, open trussed Lounge, there will be a decadent Summer High Tea bolstered with Easter treats. The Easter High Tea will be served from 2.30pm to 5.30pm at R260 per person.
On Easter Sunday, March 27, families are invited to a burgeoning Easter Lunch Buffet at The Atlantic. Chef Kumar will wave his magic once again to top the feast with indulgent cakes and puddings, including some Easter inspired treats. The cost per head is R395 for adults and children over 13. Children under two eat for free, and children between two and 12 enjoy a 50% discount. This includes entertainment such as the Easter egg hunt and craft activities.

* Bookings are essential. For reservation and enquires, send an email to TableBayDinning@suninternational.com; or call 021 406 5988.