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La Colombe is one of South Africas most iconic and internationally acclaimed fine dining establishments. Originally founded on the historic Constantia Uitsig wine estate, it relocated under new ownership to the picturesque Silvermist organic wine estate at the top of Constantia Nek, with breathtaking views overlooking the Constantia wine valley, False Bay and Hout Bay. Chef Proprietor Scot Kirtons philosophy and approach lies in the fusion of Asian and French cuisine and the pursuit of excellence and perfection on each plate, resulting in numerous local and international awards. The freshest seasonal produce, uncomplicated clean flavours and classical elegance are the essence of his inspiration and passion for food. Scots delivery of classic signature dishes and his endless array of sublime new inspirations form the mainstay of La Colombes Tasting Menu. With impeccable service and an award-winning winelist, La Colombe is a truly unforgettable experience.
Gourmet Guide Description
'an inspirational epicurean experience' La Colombe on Silvermist Wine Estate overlooks the valley from its mountain-hugging, forest backdrop. You will feel like you have truly arrived upon entering the tranquil, dignified restaurant. Discerning diners from all over the world make this their most memorable epicurean experience when visiting South Africa. Executive chef James Gaag and chef proprietor Scot Kirton craft a chef’s menu that is unparalleled. It’s a series of crescendos from the first burst of flavour of the white-chocolate ball that erupts in your mouth, to the handwritten menu from the chef. No stone is left unturned, no opportunity to impress overlooked. The attentive service is like watching an orchestra at play, with attention to detail in every heartfelt beat The bark and greenery on the perfectly-pressed white tablecloth form the platform for the amuse bouche, served with a kitchen cocktail. Heavenly. It may be a trio of lamb roti with marlin tataki on a burnt lime, or foie gras with mushroom and Springbok ensemble. Even the bread course has tableside service, sweet potato bread rolls that you scoop into a concoction of Wagyu chippings, oxtail and bone marrow, decadently rich, and paired with a beer. Move onto a passionfruit, blackened and served on a wooden board which when scissored open, unveils a piquant Cape curry that still allows the mussels’ character to shine. It’s a dish that may sound simple yet is stand-out. They have tweaked the ubiquitous, much-anticipated signatory La Colombe tin of yellowfin tuna with guacamole, cumin, chipotle and citrus, a duet with wine served in a black glass, adding mystique to their magic. Quail and langoustine are magnificently married in a roulade with each partner sharing the stage equally. The Thai linefish, delicate in texture, packs a punch in taste. The Karoo lamb with Jerusalem artichoke is sublime, paired with Meerlust Rubicon 2009, which like all the Western Cape wines in the beverage flight, shines, iconic and memorable. Each note of the symphony pays homage to their sense of place. Previous menus had a strong appreciation of French style, now global influences are more dominant as these chefs travel the world to be inspired, and to inspire. Take your pick from the cheeses crafted onsite – blue goats’, Stanford smoked Gruyere or Boerenkaas. It is truly an honour to experience this ensemble at play. Stay for the encore, the last notes sweetly played in a speckled egg, cashew-salted caramel and Rooibos macaron. "I just cook what I love to eat." Chef James Gaag
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