Table Bay Hotel Presents a Summer Feast

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Beetroot Panacotta

Sun International’s Table Bay Hotel provides one of the best reasons to venture to Cape Town for it is here that you’ll find a rewarding culinary experienceThe Atlantic Grill Restaurant. This intimate yet expansive space is the perfect place to gather and savour the Cape’s fine wines and the new summer menu offers just the right ingredients for sharing dishes with good friends.

There are few places more heavenly to enjoy a glass or two of chardonnay than on the terrace of this beautiful Victorian hotel overlooking Table Mountain and the busy V&A working harbour. At twilight, sit at one of the elegantly dressed tables inside and watch the glittering lights of the harbour and savour the delicious summer fare created by Executive Chef, Dallas Orr.

Pea Soup

This summer the Atlantic Grill shows off its full plumage with its newly inspired dinner menu. Orr redesigned the menu especially for the last few golden months of summer; “From January to March we are blessed with gorgeous weather – it’s the perfect time to be in Cape Town,” says Orr. “The menu features seasonal produce, guest’s favourites and flavours that make us unique on the Waterfront – it’s simple food cooked really well.”

He’s given the menu a local twist. “I am inspired by the produce available in the Cape and many of my dishes are influenced by this,” says Orr, “my style is local contemporary dining where every sense is indulged.”

Flex your gourmet muscles with starter dishes of fresh black beard mussels steamed in Pierre Jourdan Brut with garlic, parsley and baby fennel served with warm crusty bread; Paarl duck carpaccio with pistachio cream and black truffle pearls; Yellowfin tuna tartar with air dried tomato petals, cucumber jellies and avocado soup; Homemade squid ink pasta with champagne caviar sauce, panko and herb breaded calamari steaks; and, Oak and tea smoked Franschoek trout with a watercress and radish slaw, avocado and crème fraîche ball.

Gorgonzola and Pear

It’s an elegant dining experience punctuated by the drama of its surroundings. The Chef’s selection includes; a seafood platter of king tiger prawns, west coast crayfish, tempura of soft shell crab, stir fry of baby calamari, steamed black mussels and line fish served with savoury pilaf rice, seasonal vegetables, garlic butter and chilli cream; Crispy duck breast with red onion marmalade, Cointreau pear carpaccio, steamed bok choy and smoked cannellini bean puree; Crispy seared slow braised belly of pork with crackling, sweet potato fondants, scotch quail eggs, baby beetroot and spiced calvados apple roll; Chateaubriand (for two) – peppered beef tenderloin with braised endive, sautéed wild mushrooms and dauphinoise potatoes, parsley butter and béarnaise sauce.

And for vegetarians the vegetable plate and gnocchi primavera offer sublime alternatives. The vegetable plate is a Leaning Tower of eggplant Parmigiano, creamed celeriac puree, baby carrots, pearl onions, fine beans, cherry tomatoes, garden peas and baby turnips with straw potatoes. And the pumpkin and basil gnocchi with rocket, spinach, green beans, asparagus, zucchini and peas with pesto sauce and shaved grano padano is truly delicious. You can also indulge in the splendid summer soups and off the grill beef, fish and game dishes

At the end of the main dishes you might have to undo a button or two to make room for dessert; Coco rum banana on caramel parfait, dark chocolate rocky road and apple tarte tatin are just a few of the sublime confections on offer.

One Response to Table Bay Hotel Presents a Summer Feast

  1. Pingback: YESTERYEAR rates revisit The Table Bay Hotel – Celebrating 15 Years | The Table Bay – The Best Address in the Cape

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