The Table Bay is pleased to announce the opening of the Three Forks Hotel, allowing diners the opportunity to embark on an intriguing taste adventure.
“Three Forks is dishing up contemporary dining, with the hotel’s continued focus on sustainable produce and fine food,” says Wesli Jacobs, Executive Sous Chef at The Table Bay.
Come for the food, the ambiance, and the best view of Table Mountain. You can meet Sommelier Jonathan Wakefield who will explain the wines we have paired with the dishes.
Three Forks opened on 14 May 2021.
For more details, please see below and the menu, click here.
CURED NORWEGIAN SALMON STARTER:
Cured seared salmon, chive velouté, beetroot purée, confit leek, candy stripe beetroot, pea shoots.
MAINS (bottom): SEA BASS –
Pan-fried sea bass, parsnip pomme purée, rosemary & olive beurre noisette; and BEEF FILLET (top) – Grilled beef fillet, roasted purple carrot purée, garden vegetables, thyme just embark on an 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.
The pop-up restaurant will serve three-course meals over three days – Friday, Saturday, and Sunday. Two courses cost R450 per person, three courses are R550 per person, and the 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.
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.
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 kilometers 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. You can meet our Sommelier Jonathan Wakefield who will explain the wines we have paired with the dishes.”
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 – pea with root vegetables or wild mushroom, and the main course is a roasted ribeye on the bone, smoked baby chicken with Yorkshire pudding, garlic, and chili Hasselback potatoes, minted mushy peas, and honey-roasted carrots. Save room for dessert, served with tea or coffee – apple tart tatin with vanilla ice cream or sticky toffee pudding with crème anglaise.
“It’s a classic Sunday lunch with modern twists, guaranteed to fill your belly in an indulgent way with a warm family feel,” Jacobs said.
Three Forks opened on May 14 2021. Bookings can be made on 021 406 5988 email@example.com
Three Forks, The Table Bay Hotel