The Table Bay hotel is the iconic matriarch of the V&A Waterfront. Situated at the furthest point of the pier with uninterrupted views over the Atlantic to one side and the harbour and Table Mountain to the other – she has prime positioning from where to take in the comings and goings of the bustling V&A.

Place of Sweet Waters

The main restaurant of The Table Bay is Camissa Brasserie and it offers hotel guests and locals alike the chance to enjoy a cosy brasserie environment with a menu of tasty dishes and a great local wine selection.

Camissa, meaning ‘the place of sweet waters’ was the term the Khoisan used when referring to Cape Town. It literally related to the abundance of water available here in the form of mountain streams, underground aquifers and natural springs – one of the reasons it drew so many visitors to its shores. This may seem ironic now given the current drought but Mother Nature always has a way of returning to equilibrium. This precious natural resource lends its name to the restaurant as an ode to the history and culture of the city.

Setting the Scene at Camissa Brasserie at The Table Bay

The restaurant is lined with comfortable, deep leather banquettes, giving it that warm brasserie feel and overlooks the outside courtyard of the hotel, where Oscar the Cape fur seal statue – the Table Bay’s iconic gold mascot, keeps watch over the harbour. When the sun sets, the twinkling lights of the working Table Bay harbour come to life and provide a cosy and intimate dining environment.

The Menu at Camissa Brasserie at The Table Bay

Chef Keshan Rambarun and his team offer a varied menu that will cater to all palates with hints of local flavours. As an ode to a classic South African dish of smoked snoek with apricot basting, crispy wonton cases are filled with a creamy smoked snoek filling and served with a sweet apricot remoulade.

Another starter dish pays homage to local flavours – juicy prawns are wrapped in phyllo pastry and served with mango gel, saffron aioli and compressed pineapple.

When we dined at Camissa Brasserie, we opted for the Margret Duck Breast for mains, served with gingered sweet potato, num num puree and aniseed and cassia jus. The second main of Farmed Salmon was served with a zingy pea and lemon risotto, peppered rocket puree and wild garlic hollandaise. Both mains were generous, well cooked and left us feeling happily full…. never too full to pass up on dessert though.

We recommend the deconstructed baked caramel cheesecake with marzipan ice cream. The quenelles of caramel cheesecake are featherlight and are perfectly complemented by a crunchy crumb and that almondy ice cream.

The team at Camissa Brasserie are well-versed when it comes to the wine list and can recommend some standout local wines to accompany whatever you select off the menu. The service is swift, friendly and slick. The menu at Camissa Brasserie evolves according to seasonality, so look out for exciting changes as the season’s progress.

Camissa Brasserie at the Table Bay hotel | Quay 6, W Quay Rd, V & A Waterfront | 021 406 5988

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