The elegant flagship restaurant at the luxurious Table Bay Hotel holds a prime position at the city's waterfront. On balmy evenings diners seated on the terrace have stunning views of working docks against a mountain backdrop. A starter of salmon pastrami with pickled pear, ginger, cucumber, and a wasabi crème fraîche could precede sage-rubbed loin of springbok teamed with new potato, French beans, and white-bean puree. Vegetarians are limited to pasta dishes. Artistically plated desserts range from trendy lemon tart with berries to iced coconut and piña-colada soufflé with roasted pineapple, Jamaican-rum-pineapple jus, and coconut tuile (a thin cookie). The extensive wine list covers the best of the Cape, supplemented by a selection of New World labels. The Sunday jazz lunch is recommended.
Visit the Travel Talk forums for help on planning your trip >>
