Intimate fine dining in an art gallery
A long-table experience with food, music, wine and art
Mon - Sun | On booking | |
![]() | +27(0)21 406 5000 |
![]() | Quay 6 | Victoria & Alfred Waterfront | Cape Town |
![]() | www.suninternational.com |
![]() | sarah.prins@za.suninternational.com |
Sun International’s Cape Town accommodation returns to its roots
From March to December 2012 the Table Bay Hotel is branching out from their usual culinary offerings with a unique ‘Cooking with Fynbos’ package. Championed by Executive Sous Chef Adrian Schreuder, a born and bred South African who’s been preparing dishes with fynbos for over a decade, the package is an inspired opportunity for both hotel guests and local residents to learn about the edible side of the vegetation that dominates the Cape Floral Kingdom.
“Of the 300 different species of fynbos, there are only about eight plants that are edible”, says Schreuder.
Which makes for an incredibly small percentage, considering that the natural scrubland covers nearly 50% of the surface area between the West Coast based Clanwilliam to the South East coast based Port Elizabeth. Nonetheless, Schreuder has conjured some delectable concoctions that will have participants hunting and gathering in no time.
The half-day “Cooking with Fynbos” package entitles guests to a fynbos-infused welcome drink - the choice of infusions range from Buchu Lemonade, Lemon Pelargonium Iced Tea, Rooibos Mojito, Sour Fig and Mint Cordial to Wild Dagga Tea; an assortment of canapés accompanies the welcome drink. Guests are also given a short introduction by Schreuder, and this is then followed by a 5-course tasting menu. Each guest also receives a fynbos gift.
Alternatively, for those who prefer a more hands-on approach, the full-day package includes the same experience above paired with a morning excursion to the Baskloof Private Nature Reserve (roughly 60 minutes from Cape Town). Here, Schreuder will lead participants on a nature walk, during which he’ll explain how to properly pick fynbos. Guests will not only have the benefit of knowing that they rustled up the fare that they’ll enjoy later that evening, but they’ll also be treated to hot soup served in a Blik Beker (rustic tin coffee mug) and crusty loaves. Soup choices include: Chunky bean and waterblommetjie soup with wild rosemary; beef, barley and wild rosemary; vegetable and buchu; or chicken soup with lentil and wild dagga.
The off-beat culinary jaunt is an outstanding example of the world-class service standards upheld by the five-star Table Bay Hotel, which as it happens, celebrated its 15th birthday in May 2012.
Costs
The half-day “Cooking With Fynbos” Package costs R650 per person and the full-day package costs R950.
Five-course tasting menu
There are 5 different tasting menu’s to choose from:
Tasting Menu One
Tasting Menu Two
Tasting Menu Three
Tasting Menu Four
Tasting Menu 5
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