Going to La Colombe is always a very special treat, and its one of my favourite restaurants of all time. I have been eating there over many years, and have loved the two previous legendary chefs that had made this classic country kitchen their home.

I was keen to go back and see how Scot Kirton was getting along.

I find it is essential when dining at this level to do it with someone who is on the same page and as appreciative of exquisite cuisine as oneself. It makes the experience so much more satisifying. I need someone that I can go ‘ooh and aah’ with me, and ramble on about flavour combinations and textures.

Its is for these reasons that I thoroughly enjoy dining with my friend Lori who is a chef and a foodie of note.

We shared the Dinner Winter tasting menu paired with wine, and the 6 course Gourmand menu paired with wines. So essentially sampled 12 different delectable courses and around 10 wines.

What a spectacular experience it was. Right from the amuse bouche to the petit fours, this meal delighted and dazzled us in a celebration of visual beauty, delicious flavours and exciting textures.

The Gourmand Menu with Wine (R725)

First Course

Crab, cucumber, fresh orange, cherry tomato and red onion, honey mustard & orange dressing, asparagus & truffle mousse, soft-boiled quail eggs, horseradish foam,

dashi mirin jellies, kataifi crisps

Second Course

Pan fried foie gras, seared quail breast, confit quail leg, quince puree, parsnip crisps, caramelised endive, cashew nut crumble, quail and quince jus

Third course

Scallops and langoustine glazed confit pork belly, smoked parsnip puree, black forest ham veloute, crisp pork crackling, lemon and pea dressing

Fourth Course

Grannysmith granite, warm calvados foam

Fifth Course

Sous vide fillet of veal, warm ballotine of morel mushrooms and sweet breads, steamed langaustine, buttered pomme puree, pea salad and black forest ham salad,mustard beurre blanc

Sixth Course

Rum and raisin parfait, sticky toffee pudding, crème catalane, sliced poached baby pear, salted caramel syrup, rum infused raisins and pear purée

Dinner Winter Menu

5 – Course Menu Paired with Wine R390 or without R310

Menu

Jerusalem artichoke veloute, truffled artichoke mousses, lentil puree, poached quail egg, crisps

Stony Brook Semillon 2007

Terrine of confit rabbit, liver parfait and caramelised endive, prune puree, buttermilk and goats cheese mousse, fig and port reduction

De Grendel Winifred White Blend 2009

Carpaccio of salmon/tuna, aubergine puree, marinated daikon radish and cream cheese cannelloni, water chestnuts, pickled ginger, sweet potato crisps, yuzu & sesame dressing

Boekenhoutskloof Wolftrap White Blend 2010

Grilled fillet of kingklip, cauliflower risotto, truffled soft boiled quail eggs, braised fennel, pastis and dill velouté Anura Chardonnay Limited 2009

Sous vide beef rib eye, buttered fine beans, onion tart tatin, foie gras fondant, black pepper & truffle cafe au lait

Remhoogte Aigle Noir Cape Blend 2009

Pineapple and passion fruit canelloni, litchi granita, malibu jelly, Pi?a colada foam, coconut cake

Van Loveren Rhine Riesling NLH 2008 Ltd release

Rum and Raisin Parfait, Sticky toffee pudding, crème catalane, sliced poached baby pear, salted caramel syrup, rum infused raisins and pear puree

Signal Hill Vin De L’empereur 2005

Terrine of chocolate and peanut butter, apricot puree, chocolate sorbet

Signal Hill Vin De L’empereur 2005

Selection of local and international cheeses (R20 supplement)

De Kranz Cape Ruby Port N/V

Some dishes may vary according to seasonal availability and Scot’s discretionary improvements

Hopefully after just reading through this menu you will be dialling La Colombe and booking a table to enjoy this spectacular winter special.

Click on this link to see how beautiful La Colombe is.

Knowledgeable and well trained staff that have worked in the restaurant for long periods, make visiting La Colombe a memorable and treasured experience.

Constantia Uitsig, Spaanschemat River Road, Constantia, Cape Town
Tel: + 27 (0) 21 794 6500 Web: www.constantia-uitsig.com

Open 7 days a week

Lunch: 12h30-14h00
Dinner: 19h00-20h45

Tel: + 27 (0) 21 794 2390