Camissa Brasserie’s new menu inspires winter nostalgia
With the changing of the season comes an orchestra of seasonal flavours laced through an entourage of hearty, winter inspired dishes at The Table Bay’s Camissa Brasserie. Executive Chef, Keshan Rambarun has refreshed the menu to reflect the season, with choices that are as exciting as they are comforting on Cape winter evenings.
Sustainability and seasonality are always prioritised during menu changes at Camissa Brasserie to ensure that freshness, seasonal appeal and the indigenous flavours of locally sourced produce shine through.
“All of the dishes on the new menu revolve around produce availability and seasonality. Winter is reflected in seasonal offerings such as the winter pears, natal plums (num-nums) and pumpkin just to name a few. We like to bring wild and indigenous flavours of foraged items into our dishes but wintertime is the slowest time of year for foraging when it comes to variety. However, we are always on the lookout for beautiful edible flowers and succulents to garnish plates to give them authentic, local personality,” says Rambarun.
Winter warming starters include enticing choices like Malay seafood alaska; chicken thighs in a yoghurt grapefruit marinade with zucchini fritters and winter pear and coriander chutney, and a textured pumpkin seed crumble with butternut and wild basil pesto, and roasted marrow bone with compressed plum and smoked tomato chutney with corn pap chips which Rambarun says is simply perfect with a glass of red wine on a cold winter evening.
Featured in the selection of mains are line fish with creamed coconut lemongrass sauce with charcoal crusted prawn, fennel foam and mixed pea salad; succulent lamb rib chops with sweet potato ragout and root vegetables, and cannelloni bean, mushroom and chickpea falafals amongst others. Fish dishes such as the prawn curry with coconut milk and citrus rice remain true to The Table Bay’s emphasis on sustainability.
“We are constantly evolving and refreshing our dishes to keep our guests excited and encourage them to try new things. The winter menu offers exiting, new choices. We have however kept our SASSI friendly seafood plate due to incredible feedback from our guests,” says Rambarun.
The dessert selection also entices a little winter nostalgia. Each is themed to the season and features the flavours of the wintertime. The Fall is a delightful ensemble of homemade pumpkin ice cream, pumpkin mousse, caramel cremeaux, cinnamon cake and pumpkin seed crumble. The Autumn is a textured dessert comprising Rooibos crème brule, citrus white chocolate cream, olive sponge and sesame orange wafer. The Winter Solstice features Espresso panna cotta, red wine poached pear, red wine gel and dehydrated milk chocolate mousse.
Rambarun concludes saying: “Warm hearty winter dishes are the order of the day and there are dishes to suit all tastes, appetites and moods.”
Camissa Brasserie is open from 18h30 to 22h30 from Tuesday to Sunday. Taking its name from the Khoisan word for Cape Town, “The Place of Sweet Waters”, Camissa Brasserie at the prestigious Table Bay offers a contemporary and relaxed style of dining. Dinner is a sensory experience overlooking the busy working harbour, while quietly tucked away from the bustle of the V&A Waterfront. Diverse and delicious, Camissa’s menu encourages the exploration of locally-inspired dishes, and homegrown flavours. The extraordinary menu, which evolves seasonally, is complemented by a multiple award winning wine list.
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