This season, guests can enjoy signature summer dishes at The Table Bay’s Camissa Brasserie, which integrates cuisines from Cape Town’s vibrant mix of cultures and a diversity of indigenous flavours.

 “One of the most evocative elements of summer in South Africa is the tremendous availability of beautiful and diverse fruits and vegetables. At The Table Bay, summer is encapsulated in the sumptuous seasonal ingredients sprinkled across our Camissa Brasserie menu,” says The Table Bay’s Executive Chef, Keshan Rumbarun.

“Elegant, sustainable and succinctly seasonal” is how he describes Camissa’s summer menu. Created with unexpected twists, the new menu invites diners to explore the flavours of the Cape through a myriad dishes. We have included an array of dishes that showcase what the Western Cape has to offer and the different culture influences we experience in South Africa.”

The summer menu has a decidedly rustic but comforting feeling. Chef Keshan has favoured simple sophistication, adding artisanal salads and cheeses; locally sourced free-range meats, and sustainable seafood delicacies combined with fresh foraged produce.

As one of the top restaurants in Cape Town, it’s also Chef Keshan’s job to ensure that Camissa Brasserie stays on top of food trends and, without making a fuss. The summer menu pays homage to the cooking technique of sous vide as well as the ancient Japanese technique of Wabi Sabi in its use of “ugly” fruit and vegetables.

That’s right; this season’s most unattractive veg dominate the culinary catwalk and can be found in spruced-up sides such as the grilled king oyster mushroom and golden beets served alongside biltong-dusted springbok loin.

With emphasis on supporting local food suppliers and businesses where possible, Camissa’s summer menu boasts an assortment of farm-to-table ingredients, tastes and textures. Some South African favourites to sample include the pumpkin and herb-crusted line fish; and the smoked snoek and coriander paté served with apricot pickle liquid Melba toast. Meat lovers must try the herb-crusted lamb rack served with pea purée, fresh mange tout, roasted beetroot and a minted rosemary jus.

Cape Malay cuisine also takes centrestage at Camissa this summer with a choice of slow braised duck curry served with sweet potato achar, raita and roti; and  half a baby chicken in a marinade of yoghurt, cardamom and saffron, masala grilled pineapple and Malay inspired couscous.

“Whether you’re joining us for lunch or dinner, you can end your South Africa inspired meal with an indulgent dessert. One of my favourites this summer is the lemon tart with salted crumble, lime gel and French meringue,” concludes Chef Keshan.

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