Tintswalo Atlantic has introduced a brand-new lunch experience which is available to non-resident guests on Wednesdays.
The lunch, dubbed ‘Where else in the World Wednesday Lunch’ (WWW Lunch) can be booked in advance and is subject to availability.
Since its relaunch in October 2019, Tintswalo Atlantic has been focusing on its resident guests to provide an exclusive lodge-experience for 24 guests.
The WWW lunch is the only opportunity for visitors who are not staying over in the hotel, to enjoy a meal at the iconic property.
Diners can expect wholesome and fresh, seasonal cuisine and honest, uncomplicated seaside fare served in one of Cape Town’s most unique locations.
The food is complemented with a wine list that includes some of South Africa’s best vintages, including top-quality local wines from Hout Bay, Constantia and Cape Point wineries.
Cost: The 4-course Tintswalo WWW lunch experience is available every Wednesday at R960 per person.
Contact: Tel 021 201 0025 or email [email protected]
What’s included
Wednesday lunch at Tintswalo Atlantic is a relaxed, unhurried affair which starts with a complimentary welcome drink on the deck where guests can enjoy the magnificent setting and sea views.
Head Chef Thando Jaxa will be ready to kickstart the lunch with a traditional South African braai experience.
Delicious bites from the grill may include glazed lamb satay with tzatziki; a haloumi, basil and zucchini skewer with roasted red pepper & almond puree; and mussel and crostini pot served with lemon wedges and herb parmesan.
Next will be a tapas platter that will include seared tuna with sesame, honey and soy dressing and mange tout and sweet corn salsa, and a garlic and thyme chicken thigh served with brown lentil cassoulet, grilled oyster mushrooms and grain mustard jus. Vegetarian options include herb polenta with glazed beetroot, parsnip and parsley mousse and buttered edamame.
Guests will be seated on the wooden deck to inhale the fresh sea breeze at the shoreline. In cooler weather, the elegant dining room with its open kitchen enables diners to enjoy an interactive dining experience.
Main course options include freshly caught Atlantic yellow tail with carrot and ginger, chimichurri gnocchi and sautéed fennel; parmesan and thyme crusted beef fillet with potato fondant, burnt baby onions, asparagus spears and coffee jus; or harissa cous cous with king oyster mushroom, peas, garlic pak choi, confit baby tomatoes and herb beurre blanc.
Lunch ends with traditional malva pudding with malva sauce and vanilla ice cream. This is followed by tea/coffee and friandise of banoffee bites or hazelnut truffles.
Images: supplied
