The Easter weekend is a festive celebration of togetherness and delicious food at The Table Bay Hotel this year. With a penchant for tradition, Executive Chef Jocelyn Myers-Adams has designed sumptuous Easter menus that pay homage to the season while satisfying the desire for something extraordinary.
As always, we acknowledge Easter favourites but with a decidedly West Coast flavour. Fun is at the heart of our family style Easter buffet, with handmade vetkoek eggs, hot cross bun pudding and other delights to entice smiles and tantalise the taste buds. – Jocelyn Myers-Adams.
Good Friday SASSI Seafood Dinner
The Easter weekend is a jubilant showcase of authentically South African cuisine and artisanal beer. On Good Friday, 14 April 2017, Executive Chef Jocelyn Myers-Adams, who was named a ‘Trailblazer’ in the 2015 WWF: Southern African Sustainable Seafood Initiative (SASSI) Trailblazer Awards, presents an innovative seafood menu using only green label fish which will be complemented by craft beers presented by Darling Brewery. Amongst the beers to be featured at the dinner in the hotel’s Camissa Brasserie is Oscar’s Legend’s Beer, developed by Darling Brewery exclusively for The Table Bay. Oscar’s Legend has never been made or sold elsewhere before, with the creative team from The Table Bay and Darling Brewery working closely throughout the process. The new craft beer is a fresh, invigorating and thirst quenching wheat ale that is perfectly suited for South African days and nights, pairing exceptionally well with fish and shellfish dishes, making is a fitting accompaniment to the Good Friday menu.
Easter High Tea
On Saturday, 15 and Sunday 16 April 2017, The Table Bay presents a special Easter High Tea in its lofty, open trussed Lounge. Sweet lovers can journey an extensive selection of expertly made cakes, desserts, savouries and exciting Easter treats including a chocolate fountain, inspired and presented by the hotel’s Assistant Pastry Chef, Bobby Kumar. The Easter High Tea will be served from 14h30 on both days and the cost per head is R320. With its maritime theme, the Lounge is filled with trinkets from the spice route and deep, inviting sofas and comfortable chairs beautifully covered in fanciful paisleys, stripes and floral fabrics – making High Tea a feast for the imagination.
Easter Lunch at The Table Bay
Easter lunch on Sunday, 16 April 2017 in The Table Bay’s expansive Atlantic is a vibrant, family styled feast. True to Myers-Adams’ emphasis on seasonal, sustainable and indigenous produce, the buffet is a meander of West Coast styled dishes and Easter inspired fare, all with a decidedly Table Bay twist. Biltong pate, Cape Malay pickled fish with coriander salsa; lamb curry with sambals; SASSI linefish with fennel, tomato and MacGregor olives give South African character to the buffet while delightful dishes such as the creamy potato and leek soup with ‘Easter egg’ dumplings; hot cross buns and handmade vetkoek ‘eggs’ and free range beef mince convey a fun filled Easter spirit. The feast is topped with indulgent cakes and puddings amongst which include coconut cream cake with Italian meringue; a white chocolate fudge Easter bunny cake; spiced carrot cake with cheese frosting and hot cross bun pudding with vanilla custard. The cost per head is R450. Macaroni and cheese or all beef hot dogs served with butternut batons are available on request for children. Face painters, balloon sculptors and an ‘egg-citing’ hunt are amongst the fun filled activities on the cards for young guests.
Easter Mini Chef Event for Kids
Another highlight for youngsters is the Easter Mini Chef event on 2 April 2017, hosted by The Table Bay’s esteemed chefs. Children aged from 5 to 12 years of age are invited to be part of the interactive culinary arts workshop during which they will learn how to prepare an Easter themed dish, Pickled Fish, and decorate Easter eggs. The cost per child is R325. This includes a lunch and take-home treats.
P.S.: Throughout April, guests staying at the hotel will be delighted with displays of Authentically South African Easter Eggs in the lobby, with fynbos and rooibos flavours.
Directions to The Table Bay Hotel
6, Victoria & Alfred Waterfront
Breakwater Boulevard
Cape Town
8001
021 406 5000
