The Table Bay Hotel’s Camissa Brasserie welcomed new Executive Chef Keshan Rambarun recently, and he’s introduced a new menu that focuses on winter warming comfort food – perfect for the last stretch of winter – as well as seasonal and indigenous ingredients.
“All of the dishes on the new menu revolve around produce availability and seasonality. Winter is reflected in seasonal offerings such as the winter pears, natal plums (num-nums) and pumpkin just to name a few. We like to bring wild and indigenous flavours of foraged items into our dishes but wintertime is the slowest time of year for foraging when it comes to variety. However, we are always on the lookout for beautiful edible flowers and succulents to garnish plates to give them authentic, local personality,” says Rambarun.
Starters feature Chicken thighs in a yoghurt grapefruit marinade with zucchini fritters and winter pear and coriander chutney; Textured pumpkin seed crumble with butternut and wild basil pesto; and Roasted marrow bone with compressed plum and smoked tomato chutney with corn pap chips. Mains include Line fish with creamed coconut lemongrass sauce with charcoal crusted prawn, fennel foam and mixed pea salad; Lamb rib chops with sweet potato ragout and root vegetables; and Cannelloni bean, mushroom and chickpea falafals amongst others.
The dessert menu is themed to the season, with each dish highlighting a nostalgic element of winter. The Fall comprises Homemade pumpkin ice cream, pumpkin mousse, caramel cremeaux, cinnamon cake and pumpkin seed crumble. The Autumn is a textured dessert of Rooibos crème brule, citrus white chocolate cream, olive sponge and sesame orange wafer. The Winter Solstice features Espresso panna cotta, red wine poached pear, red wine gel and dehydrated milk chocolate mousse.