{"id":53233,"date":"2018-01-08T08:30:47","date_gmt":"2018-01-08T08:30:47","guid":{"rendered":"https:\/\/test10.co.za\/C\/?p=53233"},"modified":"2018-01-08T14:39:22","modified_gmt":"2018-01-08T14:39:22","slug":"expect-fresh-seasonal-flavours-table-bays-camissa-brasserie","status":"publish","type":"post","link":"https:\/\/test10.co.za\/C\/expect-fresh-seasonal-flavours-table-bays-camissa-brasserie\/","title":{"rendered":"Expect Fresh Seasonal Flavours at The Table Bay\u2019s Camissa Brasserie"},"content":{"rendered":"

Fresh seasonal flavours characterise summer dining at The Table Bay\u2019s Camissa Brasserie<\/a>, where lunch and dinner are always a sensory experience overlooking the busy working harbour. Buoyed by the lightness of the season, the summer menu encourages the exploration of diverse flavours from indigenous plants and herbs, many of which are foraged from Cape Town\u2019s natural surrounds. Foraged salad leaves, dune spinach, spekboom, nasturtium flowers, num nums, seaweed and hibiscus are in the cast of foraged items, which give summer dishes a defining flavour.\"Camissa<\/p>\n

\u201cOur summer menu has a decidedly rustic yet sophisticated feel, with artisanal salads and cheeses; locally sourced, free-range meats and local sea delicacies, combined with fresh, foraged produce. It is an enticing mix of textures and tastes that pay homage the season and our emphasis on delivering an authentic South African experience,\u201d says Food and Beverage Manager, Marc Weber.<\/p><\/blockquote>\n

The traditional samoosa has a contemporary flair, stuffed with confit duck and served with toasted cashew paste, wild green salad and citrus gel. Other must-try starters are the beef carpaccio with biltong jam and goat\u2019s cheese mousse, as well as the dune spinach and wild mushroom ravioli.<\/p>\n

All of the pastas are homemade from scratch, with choices including a sumptuous seafood risotto burgeoning with local sea delicacies and foraged seaweed; a soft potato gnocchi on carrot puree and served with vegetable crisps, and the Camissa pasta, which comprises beef short rib and handmade pasta ribbons in a red wine and herb sauce.<\/p>\n

The selection of mains includes sustainable linefish with wild rosemary polenta and courgette batons; masala crusted Franschhoek trout masala with roasted cauliflower and cumin sweet potato; kashmiri spiced prawn curry, hibiscus infused chicken with quinoa risotto; wild rosemary lamb shank with home-style pap and chakalaka croquette; parma ham wrapped springbok with butternut and sweet potato puree and the ever popular Oscar\u2019s Legend pork belly. A treat for meat lovers is the succulent Karan Beef fillet in a biltong coat with wild garlic potato crush with nasturtium pesto.\"Camissa-Brasserie\"<\/p>\n

Salad seekers have a choice between roasted butternut salad with caramelised beetroot, goat\u2019s cheese, mint and nasturtium flowers; the refreshing artisanal tomato and marinated bocconcini mozzarella, or the crispy calamari salad with hints of num nums, ginger and wild garlic.<\/p>\n

Book your seat for lunch or dinner at The Table Bay\u2019s Camissa Brasserie and enjoy a true sensory dining experience.<\/p>\n

021 406 5988 |\u00a0Quay 6, W Quay Rd, V & A Waterfront, Cape Town
\nsuninternational.com<\/a><\/strong>\u00a0|\u00a0Facebook<\/strong><\/a> | Twitter<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Fresh seasonal flavours characterise summer dining at The Table Bay\u2019s Camissa Brasserie, where lunch and dinner are always a sensory experience overlooking the busy working harbour. Buoyed by the lightness of the season, the summer menu encourages the exploration of diverse flavours from indigenous plants and herbs, many of which are foraged from Cape Town\u2019s natural surrounds. Foraged salad leaves, dune spinach, spekboom, nasturtium flowers, num nums, seaweed and hibiscus are in the cast of foraged items, which give summer […]<\/p>\n","protected":false},"author":15,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[4098],"tags":[],"class_list":["post-53233","post","type-post","status-publish","format-standard","hentry","category-general"],"acf":[],"brand_slug":"","_links":{"self":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/53233","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/users\/15"}],"replies":[{"embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/comments?post=53233"}],"version-history":[{"count":0,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/53233\/revisions"}],"wp:attachment":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/media?parent=53233"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/categories?post=53233"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/tags?post=53233"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}