It’s business unusual at The Table Bay at the Victoria & Alfred Waterfront where networking luncheons are stylishly extraordinary. Embracing the chance that Cape Town’s infamous winters provide to explore tastes and dishes that are best served on chilly days, and harnessing its convenient location a few minutes from Cape Town’s central business district, the hotel’s Camissa Brasserie is open for lunch, serving a hearty menu that fuels collaboration.
“As there is no such thing as a menu for all seasons, our new lunch offering is inspired by winter and features a choice of comforting dishes to warm the soul. Camissa Brasserie is a welcome retreat from the bustle of the waterfront and the whistle of the wind on winter days. Our lunches, which will vary throughout winter, speak to the heart of Camissa Brasserie which is built from a passion to showcase sustainable seasonal produce,” says The Table Bay Hotel’s newly promoted Executive Chef, Keshan Rambarun.
Close to the CBD, with secure free parking at Cape Town’s Best Address, Camissa Brasserie is sure to reemerge as a preferred location for offsite business and networking lunches. Guests also have access to complimentary WiFi.
“With this in mind, we are launching our new lunches as a buffet, which affords our guests a choice of dishes as well as control over when to enjoy each course and how long their luncheons will span. It’s more conducive to relaxed, collaborative networking lunches,” says Rambarun.
The networking lunch is served between 12h00 and 14h30 from Tuesdays to Fridays. To start, guests have a choice of fresh salads and greens from the harvest table. The salads, which will change regularly, have a wintery-twist, with choices like rainbow beetroot salad, candied walnuts, blue cheese crumble and roasted sweet potato. Salads are followed by a delicious homemade soup, which will also change throughout winter, as well as a selection of beautiful home baked breads.
The evolving hot buffet is a wonderland of comfort food. Guests can expect satisfying dishes such as short rib tagine with whole root vegetables; pan fried line fish with broccoli florets, dukkha crust and buttered cous-cous, and teriyaki chicken with roasted vegetables. There will always be something on the buffet for vegetarians, with dishes like butternut gnocchi with sauté mushrooms, crème fraiche and lemon thyme veloute, amongst others. The cost per head is R260.
Guest can choose to end their meal with an indulgent signature dessert for an additional R40 per person.
Booking is essential on TableBayDining@suninternational.com or 021 406 5988.