TINTSWALO ATLANTIC INTRODUCES NEW WINTER MENU

“Fine dining winter courses are ample, yet not overwhelming; delicate but also earthy.”

Renowned as one of Cape Town’s hidden culinary gems, Tintswalo Atlantic has introduced an exciting new winter menu that boasts variety and sustainability, featuring intense flavours and vibrant colours to warm winter plates.

Tintswalo Atlantic is the ideal venue to celebrate a special occasion with breakfast, lunch or dinner in the elegant dining room, warmed by cosy fireplaces and friendly service. The open kitchen provides food theatre as guests enjoy an interactive dining experience, or in sunny weather, nothing beats a special meal enjoyed on the deck at the water’s edge, overlooking the ocean with Hout Bay in the distance.

Presented by Executive Chef Guy Clark and Sous Chef Thando Jaxa and their kitchen team, fine dining winter courses are ample, yet not overwhelming; delicate but also earthy, with a strong focus on wild game, ocean and vegetarian produce. Sourcing local and sustainable ingredients is key to the cuisine at Tintswalo Atlantic, featuring fresh seafood and ethically sourced game and meat dishes.

The starter menu includes delicacies such as the Forest biome soup of Shimeji mushrooms with Pine needle smoked venison broth and Kudu earth, braaied Springbok with poached leeks, seasonal mushrooms with a touch of coffee and butternut, and for vegetarians, Charred Broccolini with Gorgonzola, celeriac, zucchini puree and kale powder.

After a refresher of Mango & basil or Fynbos gin & rosemary, main course choices include Tiger prawns, Langoustine and Sea trout with onion & sauerkraut soubise, beetroot volute; or Chimichurri Bone marrow with Shitake and grass fed Beef fillet from Napier, Raspberry jus, textures of potato, lemon yogurt and smoked broccolini; or Porcini, Oyster & Eryngi mushroom with a fried pasta sheet, Cacciotti, lemon and handmade jalapeno kefir – as vegetarian option.

Desserts include Variations of Valrhona chocolate or Savoury sublime of Goats cheese custard with caramelized ginger, crispy Skattie, raspberry soil and braised winter berries to end on a high note.