DINING

Afternoon Tea at The President Hotel

at The President Hotel · 15 October 2026

There is a particular pleasure in an afternoon that refuses to be rushed. At The President, that pleasure now has a menu of its own: an Afternoon Tea inspired by the Cape and its honey, created by Executive Chef Chanté Rabie and her team. 

For Chanté, food has always been about connection. "Without the food, how do you bring people to the table?" she asks. Her Afternoon Tea answers that question generously. It celebrates local produce and indigenous flavour, all held together by one golden thread: honey, drawn from the Western Cape's distinctive landscapes, from fynbos and West Coast wildflowers to African beechwood and Overberg citrus. 

Guests select two teas from a thoughtfully curated list rooted in South African soil. The Connoisseur, a premium single-estate organic rooibos, rewards a long, patient brew. Buchu, indigenous to the region, is fresh and clean on the palate. Sticky Naartjie pairs naartjie-flavoured rooibos with a hint of honeycomb, a cup that tastes unmistakably of home. For those who prefer the classics, there is a fragrant Earl Grey made with natural bergamot oil, a smooth Jasmine Queen green tea, and Afterglow, a soothing blend of chamomile, lavender, valerian and green rooibos made for slowing down. 

Then the tiers arrive. The sandwiches set the tone with Kalahari flamed ostrich on grilled brioche, layered with exotic mushroom and an African beechwood honey and berry compote, alongside citrus honey and fynbos chicken finished with a naartjie balsamic glaze and feta rosemary whip. 

The savoury course travels the province. A Saldanha inspired tartlet is brightened with West Coast wildflower honey aioli and roasted apricot and tomato jam. A Karoo lamb croquette meets cranberry and fynbos Overberg honey compote with pecorino. Creamed thyme brie comes with honey-poached pears, pecan brittle and garlic melba, while rooibos, honey and lemon glazed kingklip rests on pommes Anna with goat's cheese and dill crème and a fresh dill salsa. 

No afternoon tea is complete without scones, and here there are three: citrus zest, curled buttermilk and a savoury wild rosemary, each served with clotted cream and naartjie curd. 

The sweet tier is where the Cape's flavours become truly playful. A rooibos and lemon cheesecake petit gâteau sits beside a Boland eucalyptus and buchu tea opera with apricot curd and cinnamon mousse. A honey fynbos, naartjie and yoghurt tart is finished with toasted white chocolate crémeux. A dark forest berry financier brings together honeycomb, chamomile and fresh berries, while a hazelnut and African beechwood choux and a honey and orange blossom macaron complete the picture. 

What makes it all come together, Chanté believes, are the people behind the menu. She learnt early that great food depends on two things: consistency and time. Her "Ouma”, entrusted her with the family's eight-hour game potjie recipe for exactly that reason. The lesson has followed her into a kitchen of around 80 chefs and back-of-house colleagues, a team she leads with "love, encouragement and a commitment to lifting them up. 

That philosophy is felt in every detail of The President Afternoon Tea, from the care in each pastry to the pride behind each plate. Pour a second cup, take your time and let the afternoon unfold. 

Check in with family for the weekend or simply enjoy a girls afternoon tea. 

More Details 
Date: Every Saturday 
Time: 2pm 
Price: R495 per adult 
 
Book online via Dineplan