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SUN INTERNATIONAL ANNOUNCES NEW EXECUTIVE CHEF AT THE TABLE BAY HOTEL.
Chef Dallas Orr has been appointed Executive Chef at the Table Bay Hotel. Dallas takes up this position direct from Port Ghalib in Egypt where he was Complex Executive Chef. Dallas is no newcomer to the Table Bay, having been part of the opening team from 1996 to 2000.
Prior to becoming Complex Executive Chef at Port Ghalib, Orr was Executive Chef of Sun International’s Royal Livingstone Hotel in Zambia. The hotel renowned for its Zambezi riverine sophistication, offered exceptional fine dining.
“I believe that chefs are merchants of pleasure and it is our privilege to provide guests with an extraordinary culinary experience. I intend to ensure that our guests at the Table Bay Hotel enjoy the finest cuisine in Cape Town,” says Dallas Orr.
The Table Bay is famous for the best breakfast offering in Cape Town and Dallas will be raising the bar one more notch bringing extra indulgences to the breakfast buffet served in the Atlantic Restaurant. The Table Bay Hotel cures its own bacon and prepares homemade sausages. Lavish platters of oysters, poached Haddock with a whisky cream on a potato rosti and buttered eggs on grilled zucchini cous cous and designer omelettes all feature highly on the menu. Orr plans to add to the Asian station which currently offers handmade sushi, Congi and Miso soup.
Dinner in the Atlantic Restaurant offers an elegant alternative – damask linen, crystal glassware and art on a plate. With a fantastic wine list, intimate spaces and discreet, friendly service, it wouldn't matter if the food was ordinary. However, Orr intends to go beyond the extraordinary. He has created speciality dishes to seduce, to captivate and to melt inhibitions. Try the loin of springbok, the roasted sword fish with pancetta or the delicious Moscovy duckling.
The Conservatory Restaurant has an alfresco vibe with amazing views over the old harbour and Table Mountain and Orr wants the menu to recognise both a miscellany of cultures and the traditional culinary mastery of the Capes distinctive spicy flavours. The Atlantic Restaurant welcomes Jazz lovers every Sunday from 12h30 for a Jazz Brunch. The menu has recently been updated and refined by Orr and is a testament to excellent food. The menu favours seasonal produce found in the local market place. Orr likes to work with locally produced fresh herbs, vegetables, fish and meat, creating contrasting combinations. With the accompanying energy and rhythm of toe-tapping jazz, it sets the tune for locals to enjoy affordable midday entertainment overlooking the harbour.
The High Tea presentation has always been spectacular and many locals find there way to the Table Bay to relax in the refined surroundings. Now they can anticipate new menu offerings as Orr’s ambition is to add something totally new and unique to the High Tea Menu. This old-worldly tradition gives patrons a chance to sip a special tea, nibble on a delicate sandwich and be tempted by a decadent confectionary.
Prior to working at the Royal Livingstone Hotel, Orr worked aboard the ship, The World of Residensea, for nearly 3 years. Orr was employed on this vessel in the position of Chef De Cuisine of both the Tides (140-seater) and Marina Restaurants (160-seater).
Before that, Orr held the position of Executive Sous Chef at The Table Bay Hotel. He initially joined the Table Bay in 1996 in the position of Chef De Partie, whilst in tenure he worked his way up the ranks and was promoted to the position of Executive Sous Chef reporting to Executive Chef, Marcus Koessler.
During his employment at the Table Bay Hotel Dallas had the opportunity to travel, representing South Africa and Sun International at various international functions, including the James Beard Foundation in New York.
Orr has been fortunate to have had a varied career, starting with the South African Navy in 1992 and also working at Spier Wine Estate in Cape Town as a Senior Chef de Partie until he joined the Table Bay Hotel. In 1993 he studied at Bill Stafford’s Professional Cookery School in Cape Town where he attained his Chef’s diploma.
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