The Table Bay’s four part seasons-inspired sensory dinner journey culminates in October with an orchestra of summertime fragrances and a festival of fresh seasonal flavours. Guests will explore the season’s indigenous gems and scents in a three stage, senses-evoking dinner experience hosted by Executive Chef Jocelyn Myers-Adams and bespoke perfumer, Tammy Frazer.

Each stage of the sumptuous dinner will be paired with invigorating fresh and natural scents to enhance the flavours of the food and complete the sensory experience. The scents will be delivered in innovative ways to accentuate how they are perceived while complementing the flavours and aromas of the food.

The menu is nothing short of inspiring; from the seaweed landscape and seafood on the rocks, to the poached Smiling Valley marrons with dashi crackling, and an invigorating dessert of granadilla and coconut panna-cotta, rose water compressed watermelon, and strawberry and basil sorbet with pistachio brittle snap. 

“This is the grand finale of our fragrance dinner series; an exquisite interplay of inspiring scents and tastes to celebrate summer. Each stage has been carefully imagined to evoke encompassing summertime nostalgia,” says Myers-Adams.

Winemakers Stellenzicht and Distell also collaborate for the summer dinner, with Pongratz, Caperitif and other titillating drinks to sample while Café del Mar-reminiscent music provides the soundtrack to the experience. 

The Table Bay’s PR Manager, Sarah Prins explains the relevance of the seasons in the process of creating the sensory dinners.

“There are various changes that occur from season to season, including the welcoming scents wafting from seasonal flowers and blossoms, to the favours in seasonal vegetables and other produce. These seasonal variations play a role in the types of foods people prefer to eat. Understanding this, and with her unwavering emphasis on fresh seasonal produce, our chef has evolved the menus for the dinners to reflect the availability of produce, the characteristics of the season, and customer appetite for different flavours.

To book for the dinner on 29 October email The Table bay.  TableBayDining@suninternational.com

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