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.
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.
The end results of these four sensory experiences will culminate in the signature scent for The Table Bay.
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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
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Sorbet
Arctic mint with pearls
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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
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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.
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 dukkha 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.
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
