The Table Bay's Pastry Chef, Lee-Andra Govender entered the culinary field for her love of sweets. Since joining Sun International's five-star hotel at the Victoria & Alfred Waterfront, she has rejuvenated the indulgent High Tea and regularly places new gems on the menu to keep it fresh.
In April 2019, her decadent Cherry Delight takes pride of place in the cast of delicious cakes and desserts at High tea. Another highlight is the Guava and Vanilla dessert, a delectable combination of sweet pastry, jaconde sponge, vanilla mousse, guava Szechuan pepper mousse and poached guava. Chocolate lovers will find sanctuary tucking into what Govender calls "The Cherry".
There is also something for coffee enthusiasts, the Espresso Blonde Brownie, and for those who enjoy the age old favourite of Lemon Meringue, but with a twist. The high tea is a feast for the senses, with a colourful array of macarons and homemade bon bons, as well as a journey of textures.
High Tea is served in the hotel’s lofty lounge from Monday to Sunday. To accommodate demand, two sittings are staged; the first is 14h00 to 15h30 and the second at 16h00 to 17h30. The price for the full high tea experience is R320 per person. The Sinful Delight option is priced at R200, offering guests the choice of sweets and cakes from the dessert buffet only.