While “perennial” dishes retain their place in the cast, others have made way for dishes that ooze autumn’s seasonal flavours.
“Our emphasis is on seasonal variety, which comes with the promise of fresh, new flavours to complement each season. The new autumn menu at Camissa Brasserie is crisp, exciting, colourful and satisfying, much like the season itself,” says Jocelyn Myers-Adams, the Table Bay’s executive chef.
True to her tradition of giving authentically-South African flavours prominence, Jocelyn has incorporated locally-sourced, seasonal produce into the new dishes, including plants she forages from Cape Town’s surrounds.
Some of the new autumn salads include linefish tartare with pickled cucumber, prickly pear salsa, and citrus vinaigrette; crispy calamari served on The Table Bay MCC Brut-poached mango, red cabbage, and fennel, and baby beetroot poached in hibiscus syrup, crisp apple, wild herb greens, gorgonzola and toasted seed caramel.
The selection of main dishes include local line fish with parsnip puree, sweet corn, mange tout, peas and mint; Cape Malay lamb cutlets with creamy pap and dried fruit chutney jus; a hearty 500g T-bone with cappuccino green peppercorn sauce and Camissa fries, and a grilled Karan beef fillet with biltong coat, baby potato salad and Camissa red wine jus.