The Table Bay has launched a new dining concept. Three Forks will only be open over the weekends for Friday and Saturday evening service, and Sunday lunch and guests can choose between either a two or three-course meal.
Starters include a modern steak tartare, with pommes soufflé, quail egg, pickled exotic mushrooms, and mustard aioli; cured Norwegian salmon with chive veloute, beetroot puree, confit leek, candy stripe beetroot, pea shoots; Sous vide quail with roasted baby beetroot; or vegan-friendly, butternut gnocchi with sage beurre noisette.
The main course offering includes grilled beef fillet, pan-fried sea bass, or minted stuffed saddle of lamb, as well as a creamy truffle barley risotto for those who prefer a vegetarian option. Dessert options are a raspberry and lavender crème brûlée, chocolate fondant with crème anglaise, yoghurt panna cotta or lemon meringue.
Wesli Jacobs, Executive Sous Chef at The Table Bay, says, “The beef is grass-fed, the quail is local. We are using only the freshest ingredients, some of it sourced from just a few kilometres from our front door.”
For the Sunday lunch, Three Forks is dishing up hearty soups for starters – pea with root vegetables or wild mushroom, and the main course is a roasted ribeye on the bone, smoked baby chicken with Yorkshire pudding, garlic and chili hasselback potatoes, minted mushy peas and honey roasted carrots. Dessert of apple tarte tatin with vanilla ice cream or sticky toffee pudding with crème anglaise is served with coffee or tea. “It’s a classic Sunday lunch with modern twists, guaranteed to fill your belly in an indulgent way with a warm family feel,” Jacobs said.
Two courses cost R450 per person, three courses are R550 per person, and the Sunday lunch is R550 per person. For children aged 10 years and younger, two-course is R250 and three-course R350 and Sunday