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La Colombe at Silvermist
Attributes
- Romantic
- Outdoor Seating
- Great Views
- Wine Estate
- Gourmet Guide Plated
- Reviewers' Choice 2023 - Top 100
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
The flagship and the original of the La Colombe group, set in the Silvermist estate, continues to exceed expectations. Evidence of their innovation lab, where chef James Gaag and his team ‘play’, is gloriously evident on each exultant plate.
The ubiquitous doves nest of a kalamansi, lemongrass and ginger drink starts the multi-course experience. You can choose from a chef’s or reduced menu, vegetation or reduced vegetarian, with or without an iconic, classic or non-alcoholic wine flight.
Brace yourself for an unforgettable charcuterie presentation tableside of two chorizo sausages, one made from Langkloof wild boar, the other from chickpea and lentil. Plus trout gravalax, duck and wagyu, each with a heavenly accompaniment to spread on your milk bun. Diners come from all over the world to enjoy Tuna La Colombe served with a blind tasting in a black glass.
Service is passionate, informative and seamless with the large team moving swiftly and unobtrusively in their black suits from the open kitchen to the tables draped in white linen. Being invited to enjoy the ‘wine cellar experience’ is a highlight, as is the obligatory leaving of your phones at your table…deserving of the Haute Performance Programme of Wine award.
Latter courses like the cheese and honey (stout willis, Stanford smoked Gruyere and baked Camenbert) and the nostalgic dessert crafted from Jerusalem artichokes, jivara and hazelnut, continue to impress. The petit four chest notes the end of a world-class culinary journey that is sure to satisfy anyone who has taken a flight from anywhere in the world.
Reviews (1104)
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