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Review: La Colombe

The Proposition

La Colombe has been in its “new” venue, Silvermist, for about five years already – longer than some restaurants actually manage to stay open. So calling this restaurant an evergreen is truly most apt. Consider also the heralded chefs that have been at the helm: Franck Dangereux; Luke Dale-Roberts; Scot Kirton. James Gaag heads the team now (more on this below) but nowadays its notable when an establishment brings with it a reputation larger and more durable than the chef’s.

On the website, chef Gaag is quoted: “When it comes to food, I believe that flavour comes first! 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. Making it look pretty is where we get to have a bit of fun as a chef, and yes we eat with our eyes first, but ultimately flavour is what makes the guests come back.”

The Experience

La Colombe was well-rated in the very first Rossouw’s Restaurants guide, released in late 2003, the review noting how the blackboard menu was written only in French… remember those days? And the average cost per head? Two hundred and ten South African rand… 15 years later, at a recent meal, the per-head price was R1,495 before wine. The most useful comment to make regarding this may be that South African dining, at its finest, has reached price-parity with many international peers – as this is an increase that has comfortably out-paced inflation.

The La Colombe of old, and more recent, has been based on contemporary cuisine, with a bias towards classic European cooking. Service levels have always been high, indeed consistently among the very best in the country. Over the last while my concern was that, while the kitchen’s technical prowess was never in question, they seemed always to be chasing international trends instead of finding their own beat. Sometimes this adherence to trend even led them astray, such as asking guests to get up from the table to visit the “Alice in Wonderland” garden a few menus ago.

A dinner here in July reassured me that service is still a very strong suit – if more dramatic than ever before with an animated manager on duty. Wine service, led by sommelier Joseph Dafana, is very good. The wines paired to the menu were also on point – featuring a really entertaining “blind tasting” pairing with their signature tuna course (the one in a tin). For this course, a wine is poured into a black glass and guests are invited to guess the wine. This is a great example of playful creativity that also encourages relevant discovery – whimsy matched to interest. Adding to the interactive theme, courses are brought out by the kitchen brigade, with many of the team, including chef Gaag, coming out to introduce the plates.

The Verdict

This dinner was consistently excellent – and the culinary direction has now shaken itself loose of relying (heavily) on obvious “trends du jour“. Now there’s a focus on fresh and lively spice-driven cuisine – including Cape Malay, Indian, West Indian and Thai. It’s colourful, vibrant and full of clean flavours, making good on chef Gaag’s promise. Happily, La Colombe remains one of the country’s leading premium restaurants.

  • Lamb roti canapé
  • Mussel & passionfruit curry
  • Lamb & Jerusalem artichoke
  • Banana, hazelnut, tonka

La Colombe

Silvermist Estate, Constantia Nek

www.lacolombe.co.za

+27 21 794 2390

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Review: Eike by Bertus Basson

The Proposition

Eike by Bertus Basson is the latest addition to this dynamic chef’s collection. You can learn more about all of them on his website, and read our recent review of Overture here.

Eike is briefly introduced on his site with the statement: “I have always wanted to open a dining room that celebrates South African food”. It also explains that this restaurant offers only a “fixed” (tasting) menu. I’ve eaten here twice to date and the menu has so far seen small adjustments, but the idea is to update seasonally according to what’s fresh – but always in step with the underlying concept behind Eike, “to celebrate our food heritage” and to evoke the “nostalgia” of ideas and flavours that may no longer be in vogue – “inspired by childhood memories” says Basson. In a recent conversation with the chef regarding upcoming spring ideas, he explained that this could for instance take the form of pairing asparagus with “basic sandwich ham” – a canapé idea that may well have been a staple of middle-class suburbia in the 1980s, to go with the Barbara Streisand dinner soundtrack. (On the subject of music, Eike plays local-only tunes.) Continue reading “Review: Eike by Bertus Basson”

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Review: Overture Restaurant

The Proposition

Chef Bertus Basson has always been a highly charged individual, and of late he has channelled ever-more of this incandescent energy into his food enterprises, opening a number of restaurants and off-shoots to restaurants as well as being featured in a number of local food TV series. The latest restaurant to open is Eike (which will soon be reviewed); joining Bertus Basson at Spice Route, Spek en Bone, De Vrije Burger, The Deck and his very popular catering company.

This latter part of his career, leading to his current position as one of South Africa’s pre-eminent chefs – one could call it his “mature” phase, even though he would probably dislike this – began at Overture on the Hidden Valley wine farm just over 10 years ago. Since Overture was recently re-opened after a renovation, it was a good time to revisit the “mothership” of his current portfolio. Continue reading “Review: Overture Restaurant”

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Story of a Plate: Saldanha Bay Mussels at Upper Bloem Restaurant

On the menu: Saldanha Bay mussels – spekboom / samphire / parsley oil / sea essence

We asked chef Andre Hill to talk us through his favourite dish on the menu at the newly opened Upper Bloem Restaurant.

Chef Andre Hill: The dish that I enjoy the most – because it reminds me very much of growing up – is the mussels. The dish itself is fairly simple; nothing very complicated in terms of either ingredients or techniques – we make a broth from smoked snoek, which we cook the mussels in, and use again to make the emulsion that goes with them. We then take some leeks, cook them for about seven minutes in a bit of oil, and then char them. So the plate consists of a mussel emulsion, the actual mussels, charred leeks, a bit of parsley oil, and then we finish it off with spekboom. Continue reading “Story of a Plate: Saldanha Bay Mussels at Upper Bloem Restaurant”

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Review: Upper Bloem Restaurant

The Proposition

The name of the restaurant is Upper Bloem, which is slightly confusing to any Capetonian since Upper Bloem is a street address in the Bo-Kaap, but the restaurant is located on Main Road in Greenpoint. What the name references are the roots of the menu here – Cape Malay and the Cape in general – as does the interior of the unprepossessing but comfortable space in its “curry” colours. As they explain, the menu speaks of chef Andre Hill’s childhood spent in the Bo-Kaap and they “invite you to (sic) a journey of flavours, spices, tastes, textures and nostalgia”.

The Experience

The caveat to this account is that lunch currently is an “opening special” set menu that is pared-down from the dinner offering, and I am unsure how often they plan to change the menus, so it may differ when you get there. Costs can be very well managed by means of set menus (and certainly are here at R195 per person), but the plates necessarily default to “simpler” and less luxurious ingredients to achieve this value. Not all diners will like the choices either, but I enjoy the exercise of a “pared down” menu, as it forces kitchens to be more creative and less reliant on the obvious “big hit” flavours or hero ingredients. Continue reading “Review: Upper Bloem Restaurant”

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Review: Skotnes at Norval Foundation

The Proposition

As of writing, the Norval Foundation building is so new that they are still snag-fixing, but it is already something to behold, and clearly adds another contemporary jewel to the crown of the Cape’s beautiful art spaces so far populated by the likes of the Zeitz MOCAA and Cavalli. The Norval is a space where creativity is on display in the architecture as much as in the sculpture garden and the exhibits within. The gallery has a strong link to the famed South African artist Cecil Skotnes, hence the name of the restaurant on the premises. So it’s an eatery with plenty of sophistication and high art around it to live up to. Continue reading “Review: Skotnes at Norval Foundation”

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Classics: La Perla

Certainly one of Cape Town’s longest-standing dining institutions, La Perla opened its doors in 1959. It’s the kind of place your parents probably ate at. It has gathered scrapbooks of famous diners and certain tables are known as “so-and-so’s”. But I struggle to get its mystique – at least by looking at the plate. Then again, by concentrating on the food, I think I’m looking in the wrong place. It’s all about the “face” of it here. Quite literally.

To start, there’s the fantastic position and its sea views, followed by the bold art that has always adorned the interior, and in human turn filled by the “see-and-be-seen” set since the beginning. Then there are the waiters, in their European white tunics, who put on a great show of being proper. They may in fact be the defining element of La Perla’s form of nostalgic food theatre, and some of them (fewer and fewer, it has to be said) have a decades-long tenure here. However, the feeling that there is an element of role-play was bolstered by our waiter, who smoothly enquired after our lunch order by starting with “ladies and gentlemen…” when there were only two men at the table. Continue reading “Classics: La Perla”

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Review: Terroir at Kleine Zalze

The Proposition

For any reader who has not yet visited this highly recommended Cape Winelands restaurant, the casual “Mediterranean” outdoor seating under the trees is a fine option during the warmer months while the equally casual interior is useful through all seasons. Service has always been a strong suit, with staff that are usually long serving and knowledgeable. The wine list is mainly focussed on their own (very good) selection, with a decent look at other quality bottles. A blackboard offers further vintage options. Continue reading “Review: Terroir at Kleine Zalze”

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Story of a Plate: Sunflower Seed “Risotto” at Camphors

On the menu: Green sunflower, sunchoke, butternut, quince

One of the highlights of a recent visit was an intriguing play on risotto that used sunflower seeds instead of rice. How did you come up with that, and were you intending for it to be “risotto-like”?  

Chef Michael Cooke: Yes, we were, and it took roughly nine months of development to create this dish. To give a bit of background, we keep a diary of everything that’s available on the Vergelegen property; we document the season, the exact time of the year each ingredient is available, and the timeline that it’s available for. We do this to keep ahead of the seasons, and to be on track for when something becomes available, so when it is, we’re ready to use it immediately when it’s at its peak, and not waste any valuable time as the timeline of that ingredient slowly withers away. Continue reading “Story of a Plate: Sunflower Seed “Risotto” at Camphors”

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Review: Camphors at Vergelegen

The Proposition

Blue-chip Cape estate, spectacular setting, wondrous gardens, superb wines, textbooks of history. Now that is either the most fantastic foundation for a restaurant, or a list of nerve-wracking expectations.*

The Experience

Possibly the only quibble at a recent lunch was the service which lacked the high level of attention to the floor which I’ve experienced in the past, but then again, it was a busy lunch, with many tourists in the house. As for the rest, this account could begin and end with a simple exhortation for you to visit, or revisit, soonest.

A “Summer Harvest” menu offered four courses (with three to four options to choose from for each course), and a “Tour” (degustation) menu with ten courses. Optional wine pairings are available for each. For a while now, Camphors has presented the menus with the innovation of dishes being “graded” according to their flavour and texture “weight”.  Those listed closest to the left margin are “light and delicate”, and each indent to the right describes a move towards the “full and rich”. Here’s what it looked like on a recent visit:

Continue reading “Review: Camphors at Vergelegen”