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As Capetonians, we have plenty of choice. We only miss the little things when we’re away from home. A decent cup of tea. Avo on toast. The rich, sweet smell of Blombos on the West Coast breeze.
It’s always the little things nudging you back to a childhood memory or a moment of bliss. Uncomplicated. Unhurried. Untainted. Taking the first sip of my Sticky Naartjie tea, I thought of the milky sweet tea my grandmother used to make. The unmistakable rooibos flavour with a hint of honeycomb was nostalgia in a cup.
Finding connection in food
I was seated on The President’s patio for the hotel’s Afternoon Tea. Executive Chef Chanté Rabie and her team created the new sweet-and-savoury menu, and I had the privilege of taking it for a test run before public consumption.
Inspired by the Cape and its honey, Chef Chanté wanted to showcase the region’s indigenous offerings, and what finer way than with an afternoon delight? She started with one question: “Without the food, how do you bring people to the table?”
Curating the offering became a personal journey of food and connection for the chef. It celebrates local produce and indigenous flavour with one common denominator: honey. Chef Chanté travelled through the Western Cape in search of distinctive varietals, from fynbos and West Coast wildflowers to African beechwood and Overberg citrus.
A sweet tea(se)
The result was in front of me: A map of the sourced honey accompanied by little jars of each product. Guests are encouraged to taste the honey. Savour it. Wait for the slow release of layered flavours. Add a generous scoop to tea, scones or even a sandwich.
That’s when I met her: a single-origin creamed honey produced by The Honey Room. Smooth, silky, not too sweet. I instantly fell in love, and gently stirred her into my warm tea.
Speaking of which, guests can have two teas during the serving. The Connoisseur is a premium single-estate organic rooibos (allow this one to brew a bit longer). Buchu, indigenous to the region, favours a clean, fresh palate. Oh, and my personal favourite: Sticky Naartjie. The classic selection includes Earl Grey, Jasmine Queen green tea, and Afterglow.
Let them eat cake
Afternoon Tea eases you in with Kalahari flamed ostrich on grilled brioche with exotic mushroom and an African beechwood honey and berry compote. The citrus honey and fynbos chicken is beautifully balanced with a naartjie balsamic glaze and feta rosemary whip. Chef’s kiss!
Up next is the well-travelled savoury course. A Saldanha-inspired tartlet complemented by West Coast wildflower honey aioli and roasted apricot and tomato jam brings the tangy and the sweet. Unequivocally, the creamed thyme brie and honey-poached pears, pecan brittle and garlic melba was the standout star of the course.
The President’s take on scones is a refreshing departure from the mundane. Think citrus zest, curled buttermilk and savoury wild rosemary, presented with a generous dollop of clotted cream and naartjie curd.
Finally, if you make it to the sweet portion, your reward is bountiful: rooibos and lemon cheesecake petitgâteau, Boland eucalyptus and buchu tea opera, and honey and orange blossom macarons (love!) are only single pieces of the bigger offering.
The best high tea servings in Cape Town
Why go?
If the weather plays along, you’ll get a prime viewing spot with a glimpse of the Atlantic on the horizon. The resort-style pool area has an outdoor bar, pizza oven and deli if you stay for the spectacular sunset.
But what Chef Chanté has created is a menu that emboldens you to slow down, relish every bite, and take pleasure in the little things.
More info:
- Afternoon Tea at the President is served every Saturday at 2pm
- Where: The Botany Café, The President Hotel, 4 Alexander Rd, Bantry Bay
- Cost: R495 per person, bookings via Dineplan
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