Dinner at La Colombe in Cape Town is a spectacular fine dining experience. Nestled in what feels like the treetops of Silvermist Estate is the beautiful setting for a world-class culinary adventure. It was so good to be back, and the first time since the pandemic 2 years ago. We were welcomed by familiar faces and exciting new dishes presented with all the signature La Colombe theatre that is synonymous with the brand.
Nuances of forest landscapes, bird nests, and fairy gardens are echoed throughout the décor of the menu, bringing the outside in. Whimsical touches that take you through 15 courses and taste sensations. Time is part of the process, and this is not a rushed affair. You can opt for the wine pairing, and I highly suggest you do. It was one of the best wine-paired meals of my life with interesting and unexpected wines that all matched to perfection. Luke Erickson was our sommelier and we loved being able to chat with him in-depth about the wines.
Dinner at La Colombe – the menu:
Then an exquisite array of bread and snacks paired with the Bosman Family Vineyards ‘method Ancestrale’ 2021 is served. The truffled cherry parfait with flecks of gold leaf was sublime along with the sweet potato bread, Malay style snoek, and beetroot tartare.
The smoked tomato dish with aubergine and pine nut served within a pool of umami-laden consomé might have been the dish of the day for me and one I will remember for a long time to come. Perfectly paired with Craven Pinot Gris 2021.
The dramatically burned passion fruit plating from previous menus remains but with a different filling of mussel tom yum. You snip away the top with small gold scissors to spoon out the delectable shellfish soup. Paired with the Dalkeith ‘Kalmoesfontein’ Chenin. Another perfect pairing.
The signature tuna ‘la Colombe is on the menu, of course. Peppered with South American flavours of guacamole, cumin, and spicy chipotle, it’s presented along with the blind tasing wine of the night. Much fun was had trying to figure it out. We came close but also not really. It’s a goodie.
The first of the two more robust meat dishes was the petit poussin, tiger prawn with miso corn. Paired with a choice of either Gabriëlskloof ‘Magdalena’ white blend 2017 or Domaine des dieux ‘Josephine’ Pinot Noir 2015. The textures and flavour on this dish were incredible and I loved the miso corn and corn flecked brick pastry wafer.
The palate cleanser had a vintage ice-making machine imported from Japan wheeled to our table where snow cones were freshly made for us by one of the chefs. You could choose between a pineapple and rum, apple and lemon verbena, or a strawberry and mint syrup poured over. Refreshingly playful.
The meat main of grass-fed beef, celeriac, and wild rosemary was another standout dish. Paired with the superb Taaibosh ‘Crescendo’ 2018.
The pre-dessert of a rose dipped in liquid nitrogen to minus 195-celsius then topped with a coconut cashew panna cotta and foam was the most unusual and exciting dish of the night. Needing to be consumed immediately with one bite to retain its feathery light frozen crunch, this was truly inspired.
The impressive-looking mandarin dessert was presented on a glassed topped box filled with pebbles, flowers and leaves. With dry ice wafting out all over it was a beautiful and theatrical end to a truly memorable meal. Paired with the deliciously sweet Glenwood ‘ Noblesse Grand Duc ‘ 2017.
I will remember this meal at La Colombe as I do my previous one for a long time to come. My favourite fine-dining restaurant in South Africa since forever and when Franck headed up the kitchens back in the day on Uitsig. Its been a privilege to eat the food under all the chefs that headed up this special place since.
I was invited as a guest of La Colombe