la colombe: the winter tasting menu

bookclub pre drinks in the La Colombe bar

Last Thursday our bookclub gathered at La Colombe for a long planned and much anticipated dinner.

I am always filled with excitement when I go to my favorite restaurant, and once again a truly memorable meal and evening was had.

The American couple celebrating a romantic anniversary may have found the eight quite loud women slightly less than ideal, but what can I say, we are the book club that wants to be a wine club book club (TBCTWTBAWCBC for short).

One of our bookclubbers is the sales representative for Uitisg wines, so the winemaker had very kindly given us a couple of bottles of the 2010 Sauvignon Blanc and Chardonnay, which is only due for release in January to enjoy.

And enjoy we most certainly did.

We kicked off with a delicious glass of Ross Gower pink bubbly in the bar. Delectable!

And then the meal went something like this…..(each course paired with a different wine)

a few amouse bouche – this was a kudu tartare with coriander mayo

In addition to the 3 amuse bouche, the most delicious bread basket with parmesan creme catalan with a red onion and cider puree and a sprinkling of burnt parmesan crumbs.

pork crackling with fig sauce for dipping

rabbit, chorizo, lardo and date ballotine, rabbit liver royal, cep dust, fig puree, cep and sage brioche

beetroot tart with apple and beet relish, goats cheese fondant, olive & palm sugar tapenade

so many wine glasses, so many wines

tataki with goats cheese and courgette cannelloni, black pickled celeriac, pine nut gremolata and basil cream

pan fried kingklip with , light curry veloute, thai style quinoa salad and an apple and cucumber salsa

sous vide ribeye, fondant potato and a black pepper bordelaise sauce

my dessert of creme catalan and apple tart tartin with strawberry and sauvignon blanc sorbet

another dessert option of cashew and nut parfait with dark chocolate and orange mousse

or you can opt for a choice of cheeses instead of one of the 3 desserts

The meal was a culinary adventure and each mouthful a a taste sensation.

Luke Dale-Roberts was not around for us on the night but we hear via the grapevine that he is in the process of developing a few new and exciting dishes for La Colombe before he leaves.