JAR Photography – July 2016

These are our confirmed booking for July, let me know if you interested.

IMG_7083

 

29/06 – One & Only Hotel – Reubens – La Motte and Leopards leap (JAR) – R 425 per person normally 5-6 courses incl Wine

 

-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-

IMG_7439

06/07 – One & Only Hotel – Nobu -Klein Constantia (JAR) – R 525 per person normally 5-6 courses incl Wine

 

IMG_0916

07/07 – CWWU – Durbanville Hills (we doing Christmas in July 20’s themed) – R 350 per person

Chef Reuben
Chef Reuben

13/07 – One & Only Hotel – Reubens – Lynx wines (JAR) R 425 per person normally 5-6 courses incl Wine

IMG_7765

27/07 – One & Only Hotel – Reubens – Goose Wines (JAR) R 425 per person normally 5-6 courses incl Wine

 

Regards

Jason & René Petersen

JAR PHOTOGRAPHY

(Jason + Ashanti + René = JAR)

 

 

 

JARPHOTOSCT

 

JAR-Photography

Let your senses lead you – Winter Sensory Experience

 

IMG_0429

Earlier this month we had the pleasure of attending our first Sensory Experience hosted at The Table Bay Hotel. Chef Jocelyn Myers-Adams and perfumer Tammy Frazer collaborates on an evening where all five senses are truly put to the test.

IMG_0433

We don’t want to give too much away of what you can expect, but what we will say is relax, enjoy and just go with it. Let your senses lead you, you will not be disappointed.

 

IMG_0427

The end results of these four sensory experiences will culminate in the signature scent for The Table Bay.

*******

The Menu for the second Sensory experience read like a dream.

Paired with Stellenzicht Vineyards

WINTER

First course
Healeys Cheddar potjie fondue with pickled root vegetables and hearth fired sourdough

*****

Sorbet
Arctic mint with pearls

*****

Second Course
Pressed springbok shank with dukkah spice, smoked samp and bean pap, wild and dune spinach, mulled wine jus

*****

Dessert
Pumpkin pie brule, marmalade fruit gel, cinnamon macaroon and white chocolate and white peppercorn dust

*****

Each dinner, hosted personally by The Table Bay’s Executive Chef Jocelyn Myers-Adams and perfumer Tammy Frazer, will be a sensory meander of tastes, flavours and scents.

The seasonally-inspired dinners will be spectacularly paired with invigorating fresh and natural scents to enhance the flavours of the food and complete the sensory experience for guests.

IMG_0440

First course
Healeys Cheddar potjie fondue with pickled root vegetables and hearth fired sourdough

IMG_0442

Sorbet
Arctic mint with pearls.

IMG_0444

Second Course
Pressed Springbok shank with dukkha spice, smoked samp and bean pap, wild and dune spinach, mulled wine jus

IMG_0454

IMG_0465

IMG_0467

 

 

IMG_0474

IMG_0477

Dessert
Pumpkin pie Brule, marmalade fruit gel, cinnamon macaroon and white chocolate and white peppercorn dust.

IMG_0479

The last 2 dinners will also be staged at The Table Bay’s lavishly furnished Atlantic on

27 August and

29 October 2016

Below are some pics from the evening we attended on the fourth June.

ALBUM

For more information please contact tablebaydining@suninternational.com