Book your year-end corporate function at the Table Bay Hotelon October 24, 2012
Can you believe it? There’s only two months to go until that little old man in the red suit makes an appearance. And, soon you will be looking for the perfect place to celebrate your company’s year-end party. The Table Bay Hotel on the V&A Waterfront is the place to celebrate.
Jocelyn Myers-Adams acting Executive Chef has put together 3 different set menus priced between R200 and R350 per person and 3 different buffet menus priced between R250 and R425 per person. The buffets are pure tradition and include, amongst other dishes, Thanksgiving turkey, Beef Wellington, Walnut bread sauce, eggnog bread and butter pudding and chocolate yule log. The set menus have been specially designed to tantalise taste buds from the starter through to the dessert. With a twist on turkey classics, a few old favourites and some delicious surprises, your company will love it!
The house cured salmon gravadlax on saffron potato, apple and celery salad starter is an original and will definitely create some interest, whilst the bourbon and maple glazed salmon with warm saffron potato salad and sautéed shaved carrot, courgette and fennel is one of Orr’s signature dishes.
And for a totally different year end function why not participate in a Gourmet Cooking Challenge. The Table Bay Hotel offers a wonderful culinary team-building event, perfect for celebrating company achievements, entertaining clients, rewarding employees, or just letting off some steam.
Your group will start the challenge off with a wine tasting that will get you in the mood for an evening of food and fun. Guests then slip on chef hats and aprons and are divided into teams that work together to create their culinary masterpieces. You’ll have an arsenal of kitchen appliances at your disposal and you’ll be provided with the best ingredients this side of the Atlantic.
Each team (maximum 30) will be given a basket filled with the same mystery ingredients. The objective is to create unique dishes without relying on recipes. Emphasis is placed on creativity and visual presentation but don’t worry the Table Bay Chefs are there to guide you. This is an opportunity for even novice cooks to learn new skills and techniques. And, of course, once the cooking is finished everyone is invited to sit down, relax, and enjoy their culinary creations.
The Gourmet Cooking Challenge lasts for about two and half hours and the cost is R995 per person.
To make a reservation contact Ilse Barnard during office hours on +27 (0) 21 406 5988 or e-mail firstname.lastname@example.org