Share our afternoon tea this winter!

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As the days get shorter and the nights longer we know winter is on its way. And, what better way to celebrate the new season than with High Tea. Our Assistant Pastry Chef, Bobby Kumar has put together an array of delectable desserts, cakes, scones and savoury dishes.

I think there is something so decadent about high tea – it’s what I imagine having an affair is like – note I clarified that statement with imagine (grin). You don’t want to confess your sin; you want it to remain a secret, a decadent pleasure that lingers long after the experience.

At the Table Bay hotel we like to celebrate the spirit of South Africa’s culinary heritage. From the Malays, to the Portuguese to the Afrikaners we have our own cuisine. We do not try to emulate global cooking styles, rather, we want our food to be bolder, more South African. At the recent Design Indaba , Brazilian Chef Alex Atala described our philosophy perfectly: “The best way to be global is to be local.” I couldn’t agree more.

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