CAPE TOWN, 02 December 2019 – Tintswalo Atlantic has introduced a brand-new lunch experience which is available to non-resident guests on Wednesdays. The Tintswalo Atlantic Where else in the World Wednesday Lunch (WWW Lunch) may be booked in advance and is subject to availability, to a limited number of guests only.
Since its relaunch in October 2019, Tintswalo Atlantic is focusing on its resident guests to provide an exclusive lodge-experience for 24 guests. The WWW lunch is, therefore, the only opportunity for visitors who are not staying over in the hotel, to enjoy a meal at the iconic property.
Diners may expect wholesome and fresh, seasonal cuisine and honest, uncomplicated seaside fare served in one of Cape Town’s most unique locations. The cuisine 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.
Destined to be one of the most sought-after culinary encounters in Cape Town, the 4-course Tintswalo WWW lunch experience is available every Wednesday. Reservations: Tel 021 201 0025 or email [email protected]
Wednesday lunch at Tintswalo Atlantic is a relaxed, unhurried affair which starts with a complimentary welcome drink on the deck where guests may enjoy the magnificent setting and intoxicating sea views.
Head Chef Thando Jaxa will be ready at the barbeque station 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 to follow will be a Tapas Platter that will include Seared Tuna with Sesame, Honey & Soy Dressing and Mange Tout & Sweet Corn Salsa, and a Garlic & Thyme Chicken Thigh served with Brown Lentil Cassoulet, Grilled Oyster Mushrooms and Grain Mustard Jus. Vegetarian options include Herb Polenta with Glazed Beetroot, Parsnip & Parsley Mousse and Buttered Edamame.
A multi-sensory experience, guests will be seated on the sprawling 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 & Ginger, Chimichurri Gnocchi and Sautéed Fennel; Parmesan & 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 on another high note 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, before departing guests have the opportunity to participate in a special Tintswalo Atlantic farewell custom that was started by the owners of Tintswalo, the Corbett/Goosen family.
Tintswalo is a magical place and so guests are invited to make their own, personal wish by casting a smooth pebble into the ocean, leaving only good thoughts and memories behind, and taking this special memory away with them.
For more information, visit tintswalo.com
