It is always a pleasure walking into The Table Bay Hotel and any opportunity to dine at one of their eateries is a special treat indeed.
The High Tea has a special place in my heart, but recently the chef at the Camissa Brasserie invited a few members of the media to a special lunch that had us all savouring every bite.
Fresh seasonal flavours characterise summer dining at The Table Bay’s Camissa Brasserie, where lunch and dinner is always a sensory experience overlooking the busy working harbour.
“Our summer menu has a decidedly rustic yet sophisticated feel, with artisanal salads and cheeses; locally sourced, free range meats and local sea delicacies combined with fresh, foraged produce,” says Marc Weber, Food and Beverage Manager at The Table Bay.
The humble samoosa gets a 5-star treatment stuffed with confit duck and served with toasted cashew paste, wild green salad and citrus gel. Other must-try starters are the beef carpaccio with biltong jam and goat’s cheese mousse, as well as the dune spinach and wild mushroom ravioli.
The selection of mains includes sustainable linefish with wild rosemary polenta and courgette batons; masala crusted Franschoek trout masala with roasted cauliflower and cumin sweet potato; kashmiri spiced prawn curry; Hibiscus infused chicken with quinoa risotto; wild rosemary lamb shank with home style pap and chakalaka croquette; parma ham wrapped Springbok with butternut and sweet potato puree and the ever popular Oscar’s Legend pork belly. A treat for meat lovers is the succulent Karan Beef fillet in a biltong coat with wild garlic potato crush with nasturtium pesto.
Salad seekers have a choice between roasted butternut salad with caramelised beetroot, goat’s cheese, mint and nasturtium flowers; the refreshing artisanal tomato and marinated bocconcini mozzarella; or the crispy calamari salad with hints of num nums, ginger and wild garlic.
* To book at the Camissa Brasserie, call 021 406 5988.
By Naushad Khan