The Table Bay’s famous high tea has been re-imagined. It’s got new personality, it’s fresh, it’s seasonal and it features an all new cast of sumptuous sweets and savouries curated from scratch by The Table Bay’s dynamic new Pastry Chef, Lee-Andra Govender.

Relishing the opportunity to be creative and add her personal flair to the menu, Govender says she changed “everything”. Her inspiration? “The new season; an abundance of perfect locally-produced, seasonal ingredients, and the joy of new beginnings. I love watching new trends and experimenting in the kitchen to create my own unique versions of what’s in, new and hot. I have had tremendous fun creating the new high tea menu, especially taking simple yet beautiful ingredients and giving them a chance to shine,” says Govender. 

She recently moved from Sun International’s flagship property, Time Square in Menlyn Maine, to assume the role as Head Pastry Chef at the prestigious Table Bay. Since then, she has been busily working on the new menu and climatising to her new surroundings at the heart of South Africa’s food and tourism capital, Cape Town.

Asked which of the new, inspired treats she would recommend first, she quickly says; “The Strawberry Cheesecake. It is always a favourite for me. Strawberry is such a versatile fruit. I don’t know many people who don’t like it.”

Her version of Strawberry Cake is inspiring; from the indulgent cheesecake itself, to the innovative components – like basil gel, chocolate garnish and fresh strawberries – that combine to complete the dessert.

Another highlight on the rejuvenated menu is the Guava and Vanilla dessert, a delectable combination of sweet pastry, jaconde sponge, vanilla mousse, guava Szechuan pepper mousse and poached guava.

Chocolate lovers will find sanctuary tucking into what Govender calls “The Cherry”.

“It really is the cherry on the cake for chocolate fans. Imagine dark chocolate mousse, chocolate sponge and Fabbri Amerena Cherries on a dark chocolate croustillant base, and loaded with chocolate twigs and other delights,” says Govender.

There is also something for coffee enthusiasts, the Espresso Blonde Brownie, and for those who enjoy the age old favourite of Lemon Meringue, but with a twist. The high tea is a feast for the senses, with a colourful array of macarons and homemade bon bons, as well as a journey of textures. The extensive selection of sweets is neatly balanced with a choice of savouries, such as Thai chicken and prawn skewers, butternut aranchini, and a luxurious array of artisanal cheeses and handcrafted crackers.

The epic high tea is served in the comfort of The Table Bay’s lofty, open-truss Lounge from where guests can survey the bustle of the working harbour through high arch windows.

With its maritime theme, the Lounge is filled with trinkets from the spice route and deep, inviting sofas and comfortable chairs beautifully covered in fanciful paisleys, stripes and floral fabrics – making high tea at The Table Bay a feast for the imagination.

The Table Bay’s famous high tea is available from Monday to Sunday. To accommodate demand, two sittings are staged; the first is 14h00 to 15h30 and the second at 16h00 to 17h30. The price for the new high tea is R320 per person.

Booking is essential on TableBayDining@suninternational.com or 021 406 5988.

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