Table Bay restaurant shines at prestigious winelist awards

From left are assistant food and beverage manager Heinrich La Meyer; food and beverage manager Marc Weber; and Charl Theron, assistant food and beverage manager.

The Table Bay restaurant has added another award to its list of achievements. This time, the Camissa Brasserie – where the emphasis is on creating a more personalised wine story – earned the highest accolade in the prestigious Diners Club Winelist Awards 2016.

The restaurant took a Diamond Award, the highest possible accolade that is given to wine lists with a total score of 91 percent or higher.

The Table Bay’s food and beverage team took heed of advice given by Diners Club Winelist awards’ convener, Jean-Pierre Rossouw, and paid special attention to the personality of the wines and how they complement Camissa Brasserie’s vibrant, distinctive menu. Rossouw publishes Platter’s Wine Guide and Rossouw’s Restaurants both owned by Diners Club.

The Table Bay’s Assistant Food and Beverage Manager, Charl Theron said his team wanted to “tell a more personalised wine story; one that better reflects our own story.”

He said they looked at the vintage wines on the menu and personalised them by giving the provenance of each wine.

“With appropriate wine descriptions we tell a more personal story about the wine, including the districts they were grown and new unique wineries from which they come.”

The Winelist Awards are designed to recognise and celebrate the hard work and innovation of restaurateurs who are meticulous in their wine selection and pairing of food with wine.

The awards – in their 22nd year – are a coveted symbol of distinction and see a great number of local restaurants vie for top honours.

The revised judging criteria were developed with the help of the South African Sommeliers’ Association that brought its extensive practical experience to bear to ensure that the criteria are fair to restaurants.