For September, to hail the start of spring, Rambarun has included SASSI Squid Ink Pasta on The Table Bay Hotel’s Camissa Brasserie menu. “Reflecting the season, our SASSI Squid Ink Pasta is a refreshing composition of seasonal micro greens, exotic mushrooms; fresh, locally sourced SASSI line fish, and squid ink spaghetti. It pairs well with crisp white wine on a fine spring day,” comments Rambarun.


4x200g fresh sustainable line fish such as Cape Salmon
120g butter
5g fine salt
4g fine white pepper
150g squid ink spaghetti
15ml lemon oil
150g exotic mushrooms
60g shaved parmesan cheese
10g micro greens
10g black sesame seeds

  • Preheat oven to 1800C. In a hot pan, sear the portioned line fish with half butter, salt and pepper to taste for about four minutes on each side. Then roast in the oven for about six minutes.
  • In a separate thick based pot, bring water to boil with 5g salt. Add the spaghetti and cook for 12 minutes and remove. Rinse pasta with cold water and dress with 15ml lemon oil.
  • Cut the exotic mushrooms into desired sizes and cook in a hot pan with the remaining butter, salt and pepper for about two minutes.
  • When plating, garnish the pasta with mushrooms, shaved parmesan cheese, micro greens and black sesame seeds.
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