The Table Bay has long prided itself on delivering an authentic South African experience, achieved with its passionate focus on locally found products. This promise is woven into each and every touch point with its guests; from the flavours of indigenous foraged plants in its food and the scent of its exclusive fragrance which uses 100% botanicals from the Cape to the artisanal beer, wine and MCC made specifically for The Table Bay by local producers.
The Table Bay’s signature house wines, The Captain’s Table, are amongst the earliest testimonies to the hotel’s emphasis on delivering an authentically South African experience. Launched in 2011, The Captain’s Table was personally produced by Cape wine maker, Rikus Neethling of Bizoe Wines. The easy drinking Captains Table red and white wines were created to be enjoyed with any meal or on their own. Both the white and red wines are blended, allowing the hotel to stamp its identity on them. Elgin Valley, from where the components for the Sauvignon Blanc were selected, is the coolest wine growing area along the south coast and is recognised for its crisp white wines. The Captain’s Table white wine is fresh, somewhat tropical with soft acidity and of freshly cut grass and asparagus. The red wine was sourced from carefully selected sites within the Western Cape to produce a red wine that is soft and embraced with ripe dark fruit, lifted by gentle warm spices. The blend comprises of 80% Cabernet Sauvignon for structure and generous mouth feel and palate weight, while the Shiraz component adds a bit of sweet ripe black fruit aromas that dances along warm spices.
In the spring of 2016, The Table Bay introduced another discerning and distinctive drinking experience in the form of its own signature Methode Cap Classique (MCC), created by the respected Graeme Beck estate. The new Table Bay Collection Brut Non Vintage is a special MCC which blends Chardonnay and Pinot Noir. The new MCC is produced using a method where the winemaker “tops up the wine” with a specific sugar and wine dosage after the bottles are disgorged (when the bottle fermentation of the wine is completed). This increase in sugar levels produces a fruitier characteristic while remaining in the band of Brut. The wine retains its complexity, with added fruit on the palate, while finishing smoothly. The blend of Chardonnay and Pinot Noir, and resulting fruitiness, ensures that the new MCC has universal appeal and can be enjoyed with a vast array of foods and canapés.
In the summer of 2016 came the introduction of an exclusive craft beer produced in collaboration with Darling Brewery. This milestone made The Table Bay one of the first South African hotels to brew its own craft beer. The beer is an aromatic Krystal Weiss Beer, brewed with Western Cape culture and climate specifically in mind. It boasts a delightful aromatic twist of lemon and grapefruit flavours, and is slightly bitterer than an Amber Weiss, with a dry finish. 2600L of The Table Bay’s beer has been brewed and kegged, and is not available anywhere else except The Table Bay.
According to The Table Bay’s Food and Beverage Manager, Marc Weber, each of the journeys to develop the hotel’s signature drinks has been collaborative and creative.
“Our partners share our passion for paying homage to the richness, uniqueness and sense of heritage that comes with using locally sourced ingredients. We worked closely with each of them to create truly authentic beverages that reflect The Table Bay’s personality and remain true to our South African roots.
“When guests travel overseas, they go to experience the different cultures, cuisines and experiences unique to their destination. Similarly, tourists to the Cape – whether local or international – want to explore the diversity and depth of experiences that are unique to our region. Our signature drinks are another special experience our guests can have, only at The Table Bay.”
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