TO hail the carefree days of summer, The Table Bay hotel in the V&A Waterfront has unveiled its new summer lounge and in-room menu, inspired by seasonal, fresh ingredients.
Executive sous chef Wesli Jacobs has kept current food trends of vegetarian, vegan and gluten-free in mind when developing his new menu, offering a vegan cheese salad, crammed with pickled baby beetroot, crispy avocado, grilled apple, walnuts, rocket, and spring onion and served with mint dressing, as well as a variety of meat and vegetarian sandwiches on a choice of white, brown, ciabatta, rye, seed, or gluten-free bread.
“We are using tapioca and corn flour instead of wheat where possible, as these are gentler on the digestive system,” says Jacobs.
Starters include two soups – a classic French Vichyssoise and a truffle mushroom soup with mushroom crisps and crème fraîche. Jacobs’s dessert pick is the summer pavlova made with free range eggs and served with vanilla Chantilly and fresh berries.
Jacobs’s favourite dish is one which encapsulates his Indian heritage and his food philosophy: cumin roasted lamb cutlets (pictured). “Cumin is a beautiful natural seed which is so fragrant, and we are really getting beautiful, top quality lamb at the moment.” The lamb is trimmed French-style, cooked sous vide in a water bath with fresh herbs and garlic. It is seasoned with roasted cumin, grilled over hot coals before being finished in the oven. “It is served with a barley and fava bean salad which is something different but still fresh and seasonal. The preserved baby beets and carrots provide the dish with a touch of acidity and speak to our sustainability efforts.”
The Table Bay’s meat is all free-range, sourced from local suppliers from within a 20km radius.
The new menu will be available until 31 January 2021.