Camissa Brasserie at The Table Bay Hotel

Camissa Brasserie, the signature restaurant of the Table Bay Hotel in the V & A Waterfront, provided the setting for what proved to be a memorable gastronomic adventure.  From the moment the attendant at the entrance greeted us to the ample parking area flashed a warm smile and all the staff enthusiastically not to mention proudly welcomed us, we knew we could expect something special.

We were not to be disappointed. Friendliness and smiles were the order of the day as we were shown to our table in an elegantly furnished yet opulent but warm setting. The lovely Patience then introduced and explained the origins of various complimentary breads served with containers of olive oil and balsamic vinegar.

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Executive Chef Jocelyn Myers-Adams was off for some much needed R&R and we were fortunate to have Senior Sous Chef Burton Leo take us through the menu they had prepared for our evening. Chef Burton passionately spoke of not only of the culinary creations we were about to enjoy, but also about his journey as a chef and the road that led him to where he currently finds himself.

Before each course Chef Burton as well as our very knowledgeable waiter Sergio gave us some information about what was to come, also why the wine was paired with each course and every pairing was perfectly matched.

Menu

 

To start

Crispy Duck and Wild Kei compote

Micro greens, Coriander sesame crisps

Paired with: Creation Pinot Noir

 

Starter

Confit Chicken

Butternut soil, charred Shallots truffle pearls, burnt Pine nuts

Paired with: Groot Constantia Chardonnay

 

Sorbet

Pear sorbet with Mojito syrup

 

Mains

Beef fillet roulade

African Rosemary and wild Sage with Shimeji mushrooms, roasted Baby Beets, Red onion, marmalade and Beef jus

Paired with: Meerlust ‘Rubicon’

 

Desserts

Flexi chocolaté ganache

Salted caramel popcorn, espresso ice cream, chocolate sauce and chocolate soil.

Paired with: Klein Constantia Vin De Constance

 Our feast started with a delightful serving of crispy Duck and wild Kei compote. Cooked to perfection it was served with Micro Greens and Coriander Sesame crisps – a sea of colour with incredible attention to detail. Paired with a glass of Creation Pinot Noir, this was simply delicious.

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Next up was the actual starter – Confit Chicken served on a bed of Butternut soil with charred Shallots truffle pearls and burnt Pine Nuts. This masterpiece was paired with a Groot Constanta Chardonnay.  The wine pairings, perfectly matched, were explained by the delightful Sergio. Who knew Butternut could taste this good!

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To clear our palates, which by now must have been thinking we had struck some sort of jackpot, we enjoyed a Pear sorbet with Mojito syrup. Anyone with a sweet tooth would be blown away. This recipe should be sold, as it’s just good; I know people will pay for good money for a 2liter tub of that sorbet. J

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Our palates cleansed, along came the Beef fillet roulade. Another masterpiece , and a feast to the eye, it was served with African Rosemary and Wild Sage, Shemiji Mushrooms, roasted Baby Beets, Red Onion, marmalade and Beef jus and paired with Meerlust  Rubicon. Marvellously Moorish!

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A fabulous meal was rounded off with a fabulous dessert – Flexi Chocolate Ganaché. A delight to behold, it consisted of an interesting combination of Salted Caramel Popcorn, Espresso ice cream, Chocolate sauce and Chocolate soil. Paired with the very special Klein Constantia Vin De Constance .Dangerously Delectable!

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The evening was perfect – good food, good wine, good company, good service and good setting. Perfect for a romantic meal, just sitting around with friends, or even on your own, Camissa Brasserie at the Table Bay is perfect for all occasions.

For the Full Album Click HERE

The Table Bay Hotel

+27 21 406 5000

Email: tbhres@suninternational.com.

Camissa Brasserie

+27 21 406 5988

Email: tablebaydining@suninternational.com.

Lunch 11h00 – 15h30 (Sunday – Saturday)

Dinner 18h00 – 22h30 (Sunday – Saturday)

Blog Post written for JAR PHOTOGAPHY by: Anthony Adams

Photography by Jason Dubbz Petersen

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