Fresh seasonal flavours characterise summer dining at The Table Bay’s Camissa Brasserie where lunch and dinner is always a sensory experience overlooking the busy working harbour.
Buoyed by the lightness of the season, the summer menu encourages the exploration of diverse flavours from indigenous plants and herbs, many of which are foraged from Cape Town’s natural surrounds. Foraged salad leaves, dune spinach, spekboom, nasturtium flowers, num nums, seaweed and hibiscus are in the cast of foraged items which give summer dishes a defining flavour.
Food and Beverage Manager at The Table Bay, Marc Weber says: “our summer menu has a decidedly rustic yet sophisticated feel, with artisanal salads and cheeses; locally sourced, free range meats and local sea delicacies combined with fresh, foraged produce. It is an enticing mix of textures and tastes that pay homage the season and our emphasis on delivering an authentic South African experience.”
The traditional samoosa has contemporary flair, stuffed with confit duck and served with toasted cashew paste, wild green salad and citrus gel. Other must-try starters are the beef carpaccio with biltong jam and goat’s cheese mousse, as well as the dune spinach and wild mushroom ravioli.
All of the pastas are homemade from scratch, with choices including a sumptuous seafood risotto burgeoning with local sea delicacies and foraged seaweed; a soft potato gnocchi on carrot puree and served with vegetable crisps, and the Camissa pasta which comprises beef short rib and handmade pasta ribbons in a red wine and herb sauce.
The selection of mains includes sustainable linefish with wild rosemary polenta and courgette batons; masala crusted Franschoek trout masala with roasted cauliflower and cumin sweet potato; kashmiri spiced prawn curry, Hibiscus infused chicken with quinoa risotto; wild rosemary lamb shank with home style pap and chakalaka croquette; parma ham wrapped Springbok with butternut and sweet potato puree and the ever popular Oscar’s Legend pork belly.
A treat for meat lovers is the succulent Karan Beef fillet in a biltong coat with wild garlic potato crush with nasturtium pesto.
Salad seekers have a choice between roasted butternut salad with caramelised beetroot, goat’s cheese, mint and nasturtium flowers; the refreshing artisanal tomato and marinated bocconcini mozzarella, or the crispy calamari salad with hints of num nums, ginger and wild garlic.
To make your booking contact (021) 406 5988.