Table Bay Hotel shines at Taste of Cape Town festival

by TableBayer on

Taste of Cape TownThe Table Bay Hotel delighted Cape Town’s most dedicated and sophisticated foodies at this year’s Taste of Cape Town festival with a selection of delicious food and excellent wine – all in our beautiful and inviting stand at Taste of Cape Town.

On offer was Oscar Lager braised karan beef short rib with Oscar Lager jus, Herb & macadamia nut crusted Karoo Lamb cutlet with minted jus, and delicious Rainbow cheese cake with mixed berries compote. The icon dish for the festival was the West Coast Rock lobster curry with roti. The taste size portions are delicious and just enough to have you coming back for more.


The highlight of the day was definitely Executive Chef, Jocelyn Myers-Adams, winning the Taste festival cook off hosted by 567CapeTalk’s Afrika Melane. In a battle of two of the most respected food talents in the country, Myers-Adams was pitted against Executive Sous Chef Chris Mare from Azure Restaurant at The 12 Apostles Hotel.

The challenge was to cook two dishes in twenty-five minutes; creatively incorporating all five of the mystery ingredients they were given: whole chicken, whole angelfish, pork sausage, pear and sweet potato.

Not one to shy away from a challenge, Myers-Adams decided to draw on her Asian influences that she picked up in Australia, with an Asian-styled Angelfish made three ways: Angel Fish tartar with pear, ponzu, chive and coriander; chilli and garlic oil poached angelfish on sesame seared pear and; seared angelfish glazed with kecap manis on crispy potato rosti.

Her second dish was a classic French-style poached chicken roulade. The roulade was crusted with smoked almonds, stuffed with pork and served on a cauliflower puree with wholegrain mustard. The impressive food creation was simply garnished with pretty micress to create a dish that can only be described as art.

In producing these meals, Myers-Adams was also able to display impressive skills such as such as knife skills, searing, poaching, puree and pane – just a few of the repertoire required to create the world-class dishes at The Table Bay Hotel’s eateries, The Atlantic and Camissa.

On completion of the gruelling food-duel, Executive chef Myers-Adams also teamed up with Senior Sous Chef Jason Franco to create an unusual dish used to test the tastebuds of a couple who won a DSTV competition.

_PIC5377The couple were seated at the beautifully designed Camissa tent, blindfolded and then asked to identify the ingredients of the dish correctly to win the Ultimate Weekend Experience at the Table Bay Hotel.
The Table Bay chefs created a Herb Crusted Beef Shortrib with Polenta and Celeriac Puree and Wild Mushroom. As an extra twist, they put schechuan pepper to the crust and truffle in the puree to make it more difficult to identify. In the hilarious round of tasting that ensued, the couple managed to identify only one actual ingredient: wild mushroom. They had thought they tasted ingredients as varied as pork, potatoes and lemon!

It was a delightful experience enjoyed by all and certainly one that entrenched the Table Bay Hotel’s position as a world leader in culinary finesse and innovation. We can’t wait to design even more impressive food experiences for next year!

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