I’ve been living in Cape Town for over 12 years now and I still find hidden gems in the Mother City. I guess that’s the beauty of Cape Town – we have so many beaches, mountains and national parks, that you always find new breath taking spots around the city. My latest discovery is the Tintswalo Atlantic Hotel. The hotel is quite known and I heard about it before but when you get there, it’s like you’ve found heaven on earth. This is how I’ve always imagined paradise. You can’t really get much closer to the sea.
On arrival at the signposted Tintswalo Atlantic turnoff, you leave your car on a secured car park and the friendly Tintswalo Atlantic staff will take you either by golf cart or in an air conditioned vehicle all the way down to the hidden property. My transfer in the golf cart allowed me to take some stunning shots of the bay and the dolphins playing in the ocean. The drive to the hotel is already so special and prepares you for what is still to come. I like to call this five-star hotel a hidden gem, because it’s literally hidden away, nestled on a pebbled beach at the foot of the ocean-facing Table Mountain National Park with panoramic views of the picturesque Hout Bay Harbour, dramatic Sentinel mountains peak, and the Atlantic Ocean beyond.
Now imagine you sit on the restaurant deck of Tintswalo Atlantic, looking at the dolphins playing in the Ocean whilst sampling a vegan tasting menu created by executive chef Guy Clark. Not forgetting a glass of bubbly of course. Yes, you heard right – Tintswalo Atlantic is now also offering a vegan menu in Cape Town and I highly recommend this place for a special occasion or a vegan fine dining experience. This is the perfect spot to enjoy Cape Town in all its beauty. A visit to Tintswalo Atlantic is truly special, so definitely take some photos of the surrounding landscape and of course the delicious vegan food that chef Guy Clark creates with passion and love. Curious about the vegan tasting menu? Read on…
To start off, diners will be spoiled with an Amuse Bouche of Beetroot wonton, ginger & apple mousse, followed by a soup of carrot & ginger, gochugaru and micro greens.
I love ginger and absolutely enjoyed this soup. Highlight for me was the starter of Savoury cashew ‘cheese’ cake with red onion jam and micro greens. This paired with the right wine is just the perfect dish.
Following that you enjoy a refresher of your choice before tucking into the main course which is a Dukkah crusted polenta served with rooibos poached sweet potato, parsnip & turmeric cream, heirloom carrots, shimeji mushroom, charred corn and a rooibos & lemon jus. Since I’m a big polenta fan, chef Guy Clark definitely got me into polenta heaven. The meal ends on a high note, dessert is a delicious creation of banana parfait with nut brittle, toasted coconut flakes, berry gel and summer berries.
Do you want to enjoy the vegan menu at Tintswalo Atlantic? Tintswalo Atlantic welcomes outside guests for breakfast (08:00 – 10:00), lunch (12:00 – 15:00, last sitting at 13:30) and dinner (18:00 – 22:00, last sitting at 19:30) – booking is essential.
I’m very happy to see that more and more establishments like Tintswalo Atlantic take the lead with the introduction of a fine dining vegan menu to accommodate the growing demand from diners following a vegan lifestyle.
If you are looking for luxurious accommodation in Cape Town with vegan meal options, then Tintswalo Atlantic is definitely the address for you. This award winning hotel welcomes guests with elegant rooms, amazing sea views and friendly service that prides itself with attention to detail. It’s the perfect getaway and a place for pure relaxation. I absolutely enjoyed my experience at the Tintswalo Atlantic Hotel and hope to return again soon for more vegan delights and a day at the ocean.
For bookings and more info please use the following contacts:
TINTSWALO ATLANTIC
Tel: +27 11 300 8888
Email: res1@tintswalo.com / res2@tintswalo.com
http://tintswalo.com/atlantic/
https://www.facebook.com/TintswaloAtlantic/
Disclaimer: I was hosted by Tintswalo Atlantic for the vegan tasting menu. All opinions in this article are my own and are based on my personal experience.
Food photography by: Marcela Clark / all other images are my own (The Vegan Rainbow)