Explore New Flavours This Easter At The Table Bay Hotel

Words: Crush

Easter at the Table BayReminiscent of summer family gatherings under African skies, the culinary team at The Table Bay, headed up by Executive Sous Chef Keshan Ramburan, has created an authentic, Western Cape inspired gourmet braai experience to celebrate Easter 2018. On the expansive Atlantic Terrace, with Table Mountain and the Atlantic sea as a backdrop, friends and family will gather for an immense feast of locally-inspired dishes infused, with traditional Easter flare, and served in The Table Bay’s charismatic, sophisticated style.

Easter at The Table Bay Hotel

easter at the table bay hotel

“For us, Easter is characterized by fond memories family gatherings outdoors with the aroma of good food and the buzz of conversation and laughter filling the air.  Easter is about togetherness and quality time. We want to recreate those moments for our guests this Easter.

“As Easter is an occasion loved by many South Africans, and of course because we are proud of our heritage, we felt it fitting to serve food that is truly authentic to South African and in particular to the Western Cape. Of course, a braai is so much more than just serving a meal. It is about the process of cooking while friends and family are gathered around,” says Ramburan, explaining the inspiration of the Easter braai.

Smouldering meats on the coals, fresh sustainable seafood, Karoo lamb on the spit, locally sourced vegetables, West Coast mussel pots, Afrikaans rooster brood (bread) and lip-smacking snoek fritters are just some of the delicious South Africa-inspired fare on the menu for the day.

The cold starter selection speaks to the season, with fresh, locally-sourced produce as well as flavours indigenous to the Western Cape. Specialities include strawberry and avocado summer salad with purple radicchio; grilled rooibos pineapple and baby calamari salad with mint and chili; Malay baked fish with pickled ginger and coriander dressing, and smoked Atlantic hake and leek quiche. The harvest table burgeons with freshly baked hot cross buns; spiced bun and cheese rooster brood; garlic rolls; egg and spinach pot bread, and cinnamon lavash.

This is followed by spit roasted garlic herb lamb and a wide array of delicious side dishes. Amongst these are cardamom infused roasted sweet potatoes with crunchy coconut shavings; loaded fried rice with peas, spring onions, bean sprouts; vegetable cottage pie, and confit fennel, fine greens and red onion.

Guests can also choose to order from the seafood coal braai which features amongst others, grilled chilli, garlic and coriander marinated calamari steaks; sustainable fish cooked in a popillote with lemongrass and soy, and the hearty west coast mussel hot pot with coconut milk and cilantro.

Easter really shines through in the dessert selection, with vibrant treats like coconut cream cake with white chocolate meringue; white chocolate fudge Easter bunny cakes; spiced carrot cake squares with cream cheese frosting; mini brownie “egg” parfait glasses; Hummingbird Bundt cake; speckled egg cupcakes, and hot cross cinnamon bun pudding with vanilla bean custard.

A family-friendly event, there will be entertainment for young children. Booking is essential on 021 406 5988. The cost per person is R475.

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