Are you ready for a intriguing taste adventure at The Table Bay hotel’s new dining concept, Three Forks? Diners on Friday and Saturday evenings have a choice of either a two-course or a three-course meal. While on Sundays, Three Forks will serve a delicious roast lunch spoil.
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 ambiance and the best view of Table Mountain, together with our warm hospitality.”
Starters include a modern steak tartare, with pommes soufflé, quail egg, pickled exotic mushrooms and cured Norwegian salmon with chive veloute, and much more; or vegan-friendly, butternut gnocchi with sage beurre noisette.
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.
Nothing beats a traditional Sunday lunch with the family, especially on a cold wintery Cape afternoon. Three Forks is dishing up hearty soups for starters. Main course is a roasted ribeye on the bone, smoked baby chicken with Yorkshire pudding, and all the trimmings. Save room for dessert, served with tea or coffee you cna enjoy a sticky toffee pudding with crème anglaise.
Two courses cost R450 per person, three courses are R550 per person. Sunday lunch is R550 per person. For children, age 10 years and younger, two-course is R250 and three-course R350 and Sunday lunch R350.