The Table Bay Hotel has a new pop-up dining concept called Three Forks which opened its doors to the public on May 14.
Diner can enjoy a choice of a two-course or a three-course meal every Friday and Saturday, and a decadent Sunday roast to round off the week.
Two courses cost R450 per person, three courses are R550 per person, and the Sunday lunch is R550 per person. Children age 10 years and younger, two course is R250 and three course R350 and Sunday lunch R350.
Starters include a modern steak tartare, with pommes soufflé, quail egg, pickled exotic mushrooms and mustard aioli; cured Norwegian salmon with chive veloute, beetroot puree, confit leek, candy stripe beetroot, pea shoots; Sous vide quail with roasted baby beetroot; or vegan friendly, butternut gnocchi with sage beurre noisette.
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The main course offering includes grilled beef fillet, pan fried sea bass or minted stuffed saddle of lamb, as well as a creamy truffle barley risotto for those who prefer a vegetarian option.
Dessert options are a raspberry and lavender crème brûlée, chocolate fondant with crème anglaise, yoghurt panna cotta or lemon meringue.
Wesli Jacobs, Executive Sous Chef at The Table Bay, said Three Forks was dishing up contemporary dining, with the hotel’s continued focus on sustainable produce and fine food. “The beef is grass fed, the quail is local. We are using only the freshest ingredients, some of it sourced from just a few kilometres from our front door.”
Jacobs encourages diners to “Come for the food, the ambience and the best view of Table Mountain, together with our warm hospitality. You can meet our Sommelier Jonathan Wakefield who will explain the wines we have paired with the dishes.”