Fresh, simple, natural and local – The Tale Bay’s new trend-setting breakfast

by TableBayer on

The Table Bay’s Executive Chef, Jocelyn Myers-Adams has restyled the Atlantic’s famous breakfast to reflect the burgeoning move towards fresh, natural, simple, and local. The refreshed buffet boasts a bevy of beautiful ryes; locally-sourced, cured haddock; a refined selection of sumptuous pastries; a vibrant array of fresh fruits, and a gorgeous spread of cheeses, hot dishes, and sushi.

Chef Jocelyn

“Even the most-stunning A-list Hollywood celebs benefit from a restyle and facelift. That is what we have done with our breakfast offering; we have made something beautiful, even more so. The new buffet reflects new eating trends toward simple, natural, and fresh.

“We have acknowledged our South African roots with locally-sourced and inspired dishes such as our cured haddock prepared with fennel seed, fresh lemon leaves, and smoked with rooibos,” says Myers-Adams.

The extensive breakfast buffet a dedicated Juice Bar with a variety of fresh juices and two speciality smoothies which change daily. The Fruit Station includes tantalising whole, seasonal fruits and a selection of sliced fruits for guests to design their own fresh fruit salads. There is also a delicious choice of poached fruits and syrups, including Poached Apple in Rooibos Syrup with Cinnamon, Star Anise and Rose Petals; Melon Balls with Fresh Mint Syrup and Fresh Mint Garnish; Poached Pears in Red Wine with Thyme, Cinnamon and Clove, and Pineapple with Lime Zest, Coriander and Peppadews, amongst others.

Freshly-cut vegetables, wholesome cereals, and a variety of yoghurts are also available at dedicated stations. The breakfast delights continue at the Charcuterie area where guests can fill their plates with mouthwatering Parma Ham; sliced Mortadella; Beef and Chicken Pastrami; Homemade Salmon Gravadlax; Smoked Salmon Trout and Smoked Snoek Roulade (new recipe); SASSI Fish Carpaccio with Lemon Oil and Wild Garlic Chive; Rabbit Rillettes, and Roast Duck and Chicken Liver Parfait.

The extensive Cheese Buffet features a range of cheeses including Healey’s Cheddar; Cremelat Gorgonzola; Dalewood Brie Cheese with Cranberry and Macadamia Brittle; Camembert Cheese with Orange and Port Sauce; Buffalo Mozzarella, and tempting condiments like Red Onion Marmalade, and Cape Malay Raisin Chutney.

With bread consumption on the decline, Myers-Adams has refined the selection to a few innovative, speciality breads such as Gluten-free Bread, Flatbread, Homemade Banana Bread, Muesli Bread, Dark Rye, Chakkalakka Bread; Hearth Oven Baked Country Sourdough and Baguette, and Mossbolletjie Brioche.

The Pastry Station includes a selection of homemade muffins, scones, and Danishes.

“A must-try is our Mini Spinach, Wild Garlic Chive and Boerenkaas Muffins, and the Bobotie custard pastis de nada,” recommends Myers-Adams.

Sushi-lovers are spoiled with a choice of Nigiri and Maki, as well as oysters and condiments. As always, there is an extensive hot breakfast offering, with a choice of newly created sausages, mini meatballs, Vetkoek Balletjies, Smoked Snoek Croquets, house smoked Hake in Farm Butter, French Toast, Hash Browns, Bacon, Sautéed Mushrooms, Grilled Tomatoes, and Asian Noodles.

Those with a sweet tooth can satisfy their craving at the Waffle and Crepe Station where they can dress their Belgium Waffles or French Crepes with enticing toppings including sliced almonds, Canadian maple syrup, fresh strawberries, cream, coconut and more.

According to Myers-Adams, the al a carte breakfast menu has also been refreshed. Some of the exciting choices include Truffled Scrambled Eggs with Oven Dried Vine Tomatoes and Sautéed Wild Mushrooms; Brioche French Toast with Homemade Duck Bacon, and Canadian Maple Syrup, and West Coast Rock Lobster with Free Range Poached Egg, Swiss Chard with Fennel, Hollandaise and Truffle Caviar.

A spacious and tasteful space, The Atlantic has recently been lavishly furnished to create the perfect blend of old school, colonial charm and modern luxury.  Breakfast is served from 06h30 to 11h00, and will thereafter be available for private functions.

The beautifully-appointed interior flows seamlessly out onto the open patio with panoramic views across the working harbor, the Atlantic Ocean and Table Mountain, making it perfect for long and lazy breakfasts.

For more information, please visit www.suninternational.com

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