LOVE AT FIRST BITE

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1 August 2012….The Table Bay Hotel announces the unveiling of its new banquet facility. The former Atlantic Grill Restaurant has been transformed into an exciting new venue for celebratory parties, launches, lunches and dinners. The venue can accommodate a maximum of 120 seated.

Dinner can now be enjoyed in the Conservatory restaurant. The Conservatory Restaurant is a superb venue overlooking the boating bustle of the working harbour and the soaring face of Table Mountain.

“When we first started creating the new menu we sensed a new and exciting culinary possibility in Cape Town,” says Executive Chef Dallas Orr. “We wanted to create dishes not found elsewhere. The spirit of South Africa’s heritage from the Malays, to the Portuguese to the Afrikaners aligns with our philosophy and desire to cut a new path, one that doesn’t just concentrate on traditional Cape fare. Our ambition is not to emulate global cooking styles but rather we want our food to be bolder, more South African.”

The fusion-flavoured natural menu features locally sourced seasonal produce. “We are using local sustainable produce with low carbon footprint.” While the vegetable and herb garden at the Table Bay Hotel provide dozens of herbs and edible vegetables, the menu is supplemented with naturally raised poultry, grass fed beef and duck eggs sourced from Cape Town’s most renowned naturalists.

The starters offer a South African culinary exploration. Franschoek trout and hand caught snoek terrine with smoked chili butter, atchar aioli and apricot jel; tiger prawn mousse wrapped in handmade pasta served with mussel velouté, beer battered cauliflower and tobacco onions; frozen merlot grape and cremelat gorgonzola salad with endive, warm shallot and sherry vinaigrette and fresh garden peas and Blaaukrantz mushroom risotto with essence of truffle and shaved drunken pecorino. “These are only a few of the starters, and we will continually add new dishes. We enjoy presenting real food in a natural way, with unexpected flavours and textures,” says Orr.

There are three soup dishes all complemented by unusual accompaniments; Cream of cauliflower with oxtail and red onion marmalade toast, curried butternut with lentil bobotie samosas and velvet avocado soup with pumpkin seed prawns, tomato-chili and lime sorbet.

Malay curries are not fiercely hot but are rather a subtle blending of aromatic spices. The menu features specialities like butter chicken, traditional cape lamb curry, seasonal vegetable curry with lentils and delicious prawn curry. All are served with steamed basmati rice, homemade roti’s and vegetable atchar.

The chef’s specialities, amongst others, include the masala grilled rump steak served with a turmeric béarnaise sauce; slow braised shank of Karoo lamb on dal makhani served with glazed root vegetables and saffron mash, and the oven roasted vegetable tart with celeriac and walnut puree and spiced carrot coulis.


The desserts speak of our Afrikaans heritage but have been deconstructed to enhance their essence and are more modern in presentation. Try the study of banana – Amarula banana parfait and banana sponge with chocolate banana macaroons.

The Conservatory will now be open seven days a week for dinner.

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