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.
FLAWLESS FINE DINING WITH FINESSE The major revamp of this world-renowned gem in the Silvermist Wine Estate has elevated it to new heights. Here playful yet unpretentious execution of superb dishes is the order of the day. Light and bright, the more spacious, one-level restaurant takes full vantage of the gardens. Start with a cocktail or a G&T prepared from their very own La Colombe gin before you begin an unforgettable epicurean adventure. James Gaag, now executive chef, has come into his own. Hes realised his dream, and the excitement is palpable on each plate. The many international visitors that craft their getaway around this restaurant reservation will love the Cape Malay snacks and the ever-famous tin of tuna ‘La Colombe. Dishes like the naartjie-glazed langoustine with Korean duck, Israeli couscous, fennel and an umami broth uniquely marry whats best in SA with international flavours. Karoo lamb and oak-smoked Stanford Gruyere are other local prides that take their place on the menu. From the first crumb to the last, lingering sweet notes in the coconut and tonka bean panna cotta with Mooiberge strawberries, almond and lemon, expect plenty of surprises. “Food needs to be immediately delicious and inviting, not overthought, overworked or overcomplicated. Flavour is paramount and key in making great food, and also running a great kitchen,” says James. With his talent for a sense of theatrical in presentation, depicting the forest in which the restaurant resides, he also illustrates a penchant for perfect plating. Colours, textures and tastes are balanced with aplomb. The five or seven-course tasting menu is perfectly paired with premium local wines, breathtaking from beginning to end. “I just want to cook what people want to eat.” Executive chef James Gaag