High tea at The Table Bay hotel is a sophisticated and traditional affair. The glamorous hotel lounge is converted into a grand room where Pastry Chef Thabile Mlonyeni shows off his culinary skill with decadent treats.
The afternoon tea changes seasonally and comes served in a three-course sequence for a more paced experience to leisurely take in all the flavours.
The first course includes a set tray of savoury creations with local and international cuisine elements. Think salmon and cream cheese bite-sized vetkoek, mini chicken and mayo crepe, and slivers of rare roast beef on Nordic toast among others.
Second course comes in the form of finger scones with pure butter, clotted cream, and preserves.
Those with a sweet tooth are in for a treat with the third course served buffet-style. A range of gateaux cakes, desserts and treats with accents of citrus, berries, and chocolate.
The final course is a platter of artisanal cheeses with crackers and condiments. The high tea is served alongside tea from the TWG range to complement the delicacies.