Camissa Brasserie.Always on trend, The Table Bay’s dynamic executive chef, Jocelyn Myers-Adams joins forces with South Africa’s foremost Banting advocate, Tim Noakes, for an intriguing Banting-compliant feast to kick-off Spring.

Noakes will motivate guests with inspiring insights into the benefits of the Banting way of eating, and share helpful tips for keeping on track, while Myers-Adams takes guests on a revealing journey of delicious Banting-friendly dishes. Each course will be perfectly paired with a carefully selected whisky.

“What makes this event so exciting is that we will have the man who started it all speaking to our guests to clear the haze around the Banting way of eating. This eating trend has gathered enormous traction in South Africa, while at the same time stirring up confusion and controversy.

“The low carb lifestyle presents opportunities to explore new food combinations and get creative with ingredients. We are thrilled to team up with Noakes to reveal to Banting enthusiasts, and those still contemplating its benefits, just how exciting ‘eating Banting’ can be. We’ve put together a scrumptious menu that will surprise and delight guests,” says Myers-Adams.

The eye-opening feast features innovative dishes that will satisfy even the most hardened carb-lovers. The choice of starters includes creative carb-clever combinations such as smoked brinjal, spinach, pomegranate and roasted peppers with toasted sunflower seeds and tahini vinaigrette, and Rooibos tea smoked Franshoek trout with wild garlic, avocado, watercress and lemon olive oil.

For mains there is grilled SASSI linefish with shaved confit fennel, watercress puree and lemon butter; seared Karan beef with green peppercorn sauce and garlic butter button mushrooms, and herb roasted free range whole chicken with herb jus and warm cabbage and carrot slaw.

These are complemented with Banting-styled herb cream cauli-mash; roast cumin sweet potato in coconut oil; cauli-base mini pepper, onion, tomato and mushroom pizzas; Brussel sprouts with gorgonzola, brown butter and toasted almonds, and sauteed kale with lemon segments and slivered onion, amongst thrilling vegetable options.

The event takes place on 3 September at The Table Bay. The cost is R450 per person, including the food and whiskey pairing, and an appearance by Noakes.

Booking is essential. To book contact Ilse Barnard on 021 406 5988 or

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