The President now offers a special indulgence—an afternoon tea that invites you to slow down. This tea set is exclusively created for guests and draws inspiration from Cape Town and its local honey. It was developed by Executive Chef Shanté Rabi and her team.
For Shanté, food has always been a way of building connections, and her afternoon tea embodies this idea by generously showcasing local produce and unique flavors. The central element uniting all the dishes is honey harvested from the unique landscapes of the Western Cape—from fynbos and Western coastal wildflowers to African beech and Overberg citrus.
Guests can choose two types of tea from a carefully curated selection based on South African traditions. Options include Konnoser, a premium organic rooibos from a single plantation that requires long steeping. Buchu, a local herbal tea, is also available, noted for its freshness. Sticky Naartjie combines rooibos with mandarin aroma and notes of bee honey, reminiscent of home. For classic lovers, there is an aromatic Earl Grey with natural bergamot oil, Jasmine Queen green tea, and a soothing Afterglow blend of chamomile, lavender, valerian, and green rooibos, designed to slow the pace.
Next come the savory courses, setting the tone for the meal. These include Kalahari charcoal-grilled deer served on grilled brioche, filled with exotic mushrooms and a preserve made from African beech honey and berries, as well as fynbos honey chicken glazed with balsamic mandarin juice and whipped feta with rosemary.
The spicy course travels through the province. A Saldanha-style tartlet is garnished with a sauce made from Western coastal wildflower honey and roasted apricot and tomato paste. Karoo lamb croquettes are served with Overberg honey and fynbos cranberry preserve, while thyme crème brûlée with Brie cheese is accompanied by baked peaches, pecan brittle, and garlic melt. Additionally, kingklip royal fish, glazed with rooibos, honey, and lemon, rests on an Anna platter with goat cheese and dill cream, alongside fresh dill salsa.
No afternoon tea is complete without scones, and three varieties are presented: with citrus zest, rolled in custard, and savory with wild rosemary; all are served with custard cream and mandarin curd. The sweet tier reveals Cape Town's playful flavors. It features a miniature rooibos and lemon cheesecake next to a Boland eucalyptus opera and Buchu tea with apricot curd and cinnamon mousse. A fynbos honey, mandarin, and yogurt tart is finished with white chocolate cream. A financier made from dark forest berries combines bee honey, chamomile, and fresh berries, while the presentation is completed with pecan and African beech eclairs, and macarons with honey and orange blossom.
Shanté believes that all these elements work together thanks to the people behind the menu. She realized early on that magnificent food depends on two factors: consistency and time. Her grandmother entrusted her with a family recipe for 'potjie' stew to be cooked for eight hours precisely because of this. She carried this lesson into the kitchen, where she manages a team of about 80 chefs and support staff, whom she leads with 'love, encouragement, and a drive to uplift them.' This philosophy is felt in every detail of The President's Afternoon Tea, from the care taken with every pastry to the pride in every plate. Guests are advised to enjoy another cup, take their time, and allow the day to unfold.