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There’s something so special about slowing down, enjoying a beautiful cup of tea and treating yourself to an afternoon filled with delicious food, good company and a little bit of luxury. And that’s exactly what my afternoon tea experience at The President Hotel in Bantry Bay, Cape Town, was all about!
The high tea is served at Botany Café at The President Hotel, where you can enjoy your experience indoors in a stylish, relaxed setting or outdoors in the beautiful Cape Town, surrounded by the fresh sea air.
Inspired by the flavours of the Cape and the incredible diversity of South African honey, The President Hotel has created an afternoon tea experience that goes beyond the traditional sandwiches, scones and sweet treats. It’s a celebration of local ingredients, indigenous flavours and the stories behind the food we enjoy.
Sunshine, sea air and a warm welcome
We were so lucky with the weather when we arrived! The afternoon was absolutely beautiful, warm and sunny — the kind of Cape Town weather that makes you want to sit back, relax and enjoy every moment. Of course, being Cape Town, the wind eventually decided to make an appearance too! But that didn’t take away from the lovely atmosphere or the experience we were about to enjoy.
We were warmly welcomed by Cedrick and Karen (restaurant manager), who made us feel comfortable from the start. It’s always those little personal touches that make an experience feel extra special.
One of my favourite parts was that the chefs actually came out to introduce and explain each course. I loved this because it gave us a better understanding of the ingredients, the inspiration behind each dish and how everything connected to the overall theme of the afternoon tea.
It wasn’t simply about eating beautiful food — it was about understanding the thought, creativity and local flavours behind every bite.
The tea selection: Where our afternoon began
Guests get to choose two teas from a carefully curated selection, and we opted for two very different but equally lovely blends.
Earl Grey — delicate, aromatic and timeless
We started with Earl Grey, a classic black tea infused with the delicate, fragrant flavour of bergamot. Made using natural bergamot oil, it has that distinctive citrusy aroma that makes Earl Grey such a favourite.
It was a lovely choice to begin the afternoon, offering a gentle energy boost thanks to its caffeine content. Its fragrant, slightly citrusy character also worked beautifully alongside the savoury flavours on the menu.
Sticky Naartjie — a little taste of home
Our second tea was Sticky Naartjie, a naartjie-flavoured rooibos complemented by a hint of honeycomb.
This one felt wonderfully South African! The naturally warm, earthy notes of rooibos paired with the sweet citrus flavour of naartjie made it a comforting and flavourful cup. Being caffeine-free, it was also perfect for a relaxed afternoon when you simply want to sit back and savour the moment.
I especially enjoyed how the two teas offered such different flavour profiles. The Earl Grey was fragrant and refreshing, while Sticky Naartjie was softer, warmer and beautifully rounded by its honeycomb notes.
The savoury selection: Little bites, big flavours
Then came the savoury selection, and this is where the creativity of the menu really started to shine.
The sandwiches
Our sandwich selection featured Kalahari flamed ostrich with exotic mushroom, African beechwood honey and berry compote on grilled brioche, alongside citrus honey and fynbos chicken with a naartjie balsamic glaze and feta rosemary whip.
The ostrich sandwich brought a rich, earthy flavour, with the mushroom adding depth and the honey and berry compote bringing a subtle sweetness. The grilled brioche provided a lovely base for all those flavours.
The citrus honey and fynbos chicken sandwich offered a brighter, fresher combination. The citrus notes and naartjie balsamic glaze complemented the chicken, while the feta rosemary whip added a creamy, savoury finish.
What I appreciated was how the honey wasn’t simply added for sweetness. It formed part of the flavour combination, balancing the savoury ingredients and tying everything together.
The savoury tier
The savoury selection continued our little culinary journey around the Western Cape, with four beautifully considered bites.
The Saldanha pickled snoek tartlet was paired with West Coast wildflower honey aioli and a roasted apricot and tomato jam. I loved the idea of combining the distinctive flavour of snoek with the sweetness of fruit and the delicate floral notes of the honey.
Next was the Karoo lamb croquette, served with a cranberry and fynbos Overberg honey compote and pecorino cheese. The richness of the lamb, the sweetness of the compote and the savoury cheese created a lovely balance of flavours.
The creamed thyme brie was served with honey-poached pears, pecan brittle and garlic melba. This combination brought together creamy cheese, sweet fruit and a nutty crunch, with the garlic melba adding a savoury contrast.
And then there was the rooibos, honey and lemon-glazed kingklip, served with pommes Anna, goat’s cheese and dill crème, and fresh dill salsa. This dish was a lovely reminder of how South African ingredients can be used in creative ways, with the rooibos and honey glaze adding character to the fish while the fresh dill brought a bright finish.
Each savoury bite had its own personality, and the chefs’ explanations made it even more interesting to appreciate the combinations. I also enjoyed discovering how the teas complemented the different flavours rather than overpowering them.
Scones and honey: An afternoon tea essential
No afternoon tea would be complete without scones, and The President Hotel certainly put its own spin on this classic!
We enjoyed three varieties: a citrus zest scone, a curled buttermilk scone and a savoury wild rosemary scone. They were served with clotted cream and naartjie curd.
The citrus zest scone brought a fresh, fragrant note, while the buttermilk version offered that familiar, comforting scone flavour. The wild rosemary scone was a lovely savoury alternative, adding an aromatic herbal element to the selection.
The clotted cream and naartjie curd completed the experience beautifully, allowing us to enjoy the scones with both creamy richness and a little citrus sweetness.
But the real highlight of this part of the experience was the honey!
We were introduced to a selection of honeys:
- West Coast Wild Flower Honey — inspired by the wildflowers of the West Coast.
- Overberg Fynbos Honey — a taste of the unique floral landscapes of the Overberg.
- Creamed Honey — a smooth, creamy variation that offers a different texture and way to enjoy honey.
What made this so special was the honey story roadmap we received. Rather than simply being presented with varieties, we could explore where each honey came from and learn about the places and landscapes connected to it.
I absolutely loved this storytelling element! It was fascinating to discover the different origins of the honey and to think about how the surrounding flowers, landscapes and local environments contribute to what ends up on our plates.
It made something as familiar as honey feel much more meaningful. Every variety had a story, and I found myself appreciating not only the flavour but also the journey behind it.
This was definitely one of my favourite parts of the afternoon because it connected the experience to the Cape’s natural beauty and the local producers who make these ingredients possible.
The sweet tier: A little bit of indulgence
And just when we thought the experience couldn’t get any sweeter, the dessert selection arrived!
The sweet tier was a beautiful celebration of local flavours, creative pastry work and, of course, honey.
Rooibos & Lemon Cheesecake Petit Gâteau
This little treat brought together rooibos and lemon in a delicate cheesecake creation, complemented by lemon compote, rooibos sponge and a lemon glaze. The citrus notes offered a refreshing contrast to the creamy cheesecake, while the rooibos added a distinctly South African touch.
Boland Eucalyptus & Buchu Tea Opera
This dessert featured apricot curd and cinnamon mousse, bringing together fruity sweetness, gentle spice and the distinctive character of buchu. It was an interesting combination that celebrated indigenous flavours in a more refined, patisserie-style dessert.
Honey Fynbos, Naartjie & Yoghurt Tart
This was such a lovely combination of flavours, bringing together honey, fynbos, naartjie and yoghurt, finished with toasted white chocolate crémeux. The citrus and yoghurt elements offered freshness, while the honey and white chocolate added a little indulgence.
Dark Forest Berry Financier
A beautiful combination of honeycomb, chamomile and fresh berries. The berry notes brought a fruity freshness, while the honeycomb added sweetness and texture. The chamomile introduced a delicate floral note that made this dessert particularly interesting.
Hazelnut & African Beechwood Choux
This delicate pastry paired hazelnut with African beechwood honey and a rich praline flavour. It was a lovely example of how honey can bring depth and character to a sweet treat without being the only flavour in the spotlight.
Honey & Orange Blossom Macaron
The final sweet bite was a honey and orange blossom macaron with Overberg citrus honey. With its delicate texture and fragrant citrus notes, it was a fitting way to round off the sweet selection.
What I loved most about the desserts was the variety. There was citrus, fruit, chocolate, nuts, floral notes and distinctly local ingredients. Each creation felt thoughtfully put together, and the honey appeared in different ways throughout the menu, adding its own character to every combination.
My overall experience: More than just afternoon tea
My afternoon tea experience at The President Hotel was one of those lovely outings where the little details make all the difference. From the beautiful weather and warm welcome from the staff, to the chefs personally explaining each course, everything added to the feeling that we were part of something thoughtfully created. The menu was creative, the teas complemented the food beautifully, and the honey selection with its story roadmap was a real highlight for me. I especially loved learning about the different places the honey came from and how the flavours of the Western Cape were woven into the experience. It felt personal, relaxed and indulgent, but also educational in the loveliest way. I left with a new appreciation for local ingredients, a few favourite flavour combinations and the feeling that afternoon tea can be so much more than a pretty table and a pot of tea.
Another lovely thing to mention is that The President Hotel is dog-friendly, making it a great option for pet parents who love travelling and exploring Cape Town with their four-legged companions.
If you’re looking for a special outing, a girls’ afternoon, a celebration or simply an excuse to enjoy something a little different, this is an experience worth adding to your Cape Town list.
Sometimes, it’s the simplest pleasures — a beautiful cup of tea, thoughtful food and a story worth sharing — that make an afternoon memorable.
Here’s to slowing down, discovering local flavours and savouring every moment!
📍 The President Hotel, Bantry Bay, Cape Town