Cape Town - Once upon a time, I used to love hotel buffet breakfasts.
Oh, those lovely days of innocence of not knowing any better. It was a ridiculously decadent thing to do after a night of clubbing – when those places stayed open until the last die-hards stumbled out into the quiet morning sunlight when the rest of the city was just waking up.
The years have dulled the shine, however, and now the spread of cold meats, cheeses, fruit, cereal, and pastries, along with greasy white-speckled bacon, baked beans, and dry scrambled eggs, have lost their appeal. They’re all, well, the same, and frankly, entirely boring never mind unpalatable.
But down at the Westin things are a little different.
The first thing I always do is order a pot of Earl Grey tea, mainly because I want real milk – something that is rarely supplied in the hotel room.
Then I ask if there is a la carte; a freshly made plate of hot food is infinitely superior to whatever’s been languishing in the chafing dishes since service began. “No, only the buffet,” said the waitress, much to my disappointment.
Grumpily (I am not a morning person on the best of days) I went to investigate what was on offer. Yes, all the usual suspects were there, in abundance. Plus there was the option of an Asian-style breakfast, which was brilliant.
There was even sushi, which brightened my mood immeasurably. Sushi is good at any time, but it felt deliciously wicked to be having it at 9am.
The previous night we had dined at ON19, which as the name suggests, is the restaurant on the 19th floor. As a hotel guest, if you go there between 5pm and 7pm you are treated to free drinks and canapés.
We timed our arrival perfectly to coincide with the sun ducking behind Signal Hill which, with the spectacular high rise wraparound view of the city, made for a magnificent photo opportunity.
It’s just as breathtaking after dark with all the glittering lights laid out below you, and it’s a good thing the food rises up to meet the challenge of competing with the surroundings.
We were attended to by a gentleman named Maxwell, who was the best staff member we encountered during the stay.
Highlights of the meal included the starter of lamb and goat’s cheese fritters which melted in the mouth, and the finishing touch, a warm chocolate pudding with salted caramel ice cream and light-as-air honeycomb.
“Oh look, there’s one more piece,” I said to Diva (we were sharing). “Touch it and I’ll kill you,” she shot back, swatting at my spoon.
I love her, really I do, but I know better than to get between her and dessert.
* See www.westincapetown.co.za or call 021 412 9999.
Cape Argus