Spectacular La Colombe, Spring Menu

La Colombe is so much more than a dining experience. It is theatre and art. A taste sensation and a journey through the senses.

Situated a mere 35 minutes from Cape Town CBD on the hillside on Silvermist wine estate this world renowned fine dining establishment is nestled amongst the trees and has a peaceful atmosphere.

I recently visited the team after they returned from international travels to the USA, Mexico and Japan. Chef proprietor, Scot Kirton, and executive chef, James Gaag have created a menu that is delicately thought out and executed with the utmost brilliance and flair.

With spring being in the air the tables are decked with gorgeous wooden pieces that become part of the dining experience. Florals and flavours are part of the symphony and every mouthful utterly delicious.

The journey begins with a fresh Yuzu and white chocolate palette cleanser that you pick out of a 'nest' on arrival that bursts in your mouth and is testament for what is to come.

I had to start my journey with a cheeky gin because it should be gin o' clock all the time. What's even better? The gin is homemade by La colombe and taste of a warm summer day at a cooling poolside.

I highly recommend doing the full tasting menu along with the wine pairing. Just a warning - you will need an uber post lunch and you will need about 3-4 hours for this experience because you don't want to rush it.

With crisp white table clothes and world class service you are in for a mind blowing treat. The staff move around you seamlessly, adding to the experience with their in depth knowledge and impeccable service.

The food journey begins with a selection of amuse bouche that will tickle your taste buds and wow your senses. Presented as a garden selection with florals, wood and stone, my personal favourite was the delicate lamb roti which quite literally fell off the bone coupled with the margarita it was the perfect fresh, complimentary punch. (Yes we have moved on from the gin keep up!) The selection included Marlin with burnt lime to squeeze and release the glorious juices and then lick off with aplomb. The mushroom parfait was decadent and dreamy, cased between delicate brick pastry.

The sweet potato wagyu drippings, bone marrow and craft beer were next for the bread course. With pull apart bread that you submerge into the drippings it was the bread course of my dreams!

Their sommelier Tongai Joseph Dhafana will drift in and out of service sharing his knowledge on the grapes, wines while keeping you abreast of the flavours you can expect from the immaculately paired combinations.

To keep us on our toes the signature dish of Tuna in a can (this time with a mexican twist) was served with a blind tasting of wine (read: in a solid black glass). I can proudly say I managed to guess the wine correctly but not the estate and it brought a lot of fun to the course.

Followed by the Kerala style Quail, prawn, and coriander which was delicate in its flavours and perfectly executed. Each plate is a work of art with colours and textures complimenting each other.

The fun didn't stop with the naartjie palette cleansers that was fresh in its flavour and brought out on an awesome display of dry ice thearics.

Next, was the fish course of Malay style line fish that is typically paired with Chardonnay however Tongai kept it exciting and shared the Groot Constantia Chenin Blanc reserve which was beyond delicious and the best partner in crime to the malay flavours.

The meat course invites you to select your knife which, for those that appreciate a beautiful sharp knife is the perfect touch. The attention to detail throughout the experience is what makes it so profoundly exciting and memorable. It is so much more than just eating at a fine dining restaurant.

The cheese course asks you to select your desired cheese from various options of blue cheese to mature cheddar but to be honest - I savoured one of each. I simply could not choose only one! I mean who has a favourite child? (The boerenkas won)

Ending off with a banana, Hazelnut tonka and the yummiest Delhiem Edelspatz 2018 - I was in pure bliss. To make my way through a menu where every single bite is more inspired and delicious that the last is just wonderful!

To top it off it doesn't end with dessert but rather with a display of final sweet touches in another spectacular garden display. One of Salted caramel, cashew and almond ice cream with pancakes. Chocolate disguised as acorns and ice cream in pancakes? SOLD!

Bookings are essential for this amazing experience and the menu is subject to change. It is worth every second.

What a spectacular experience at one of the top restaurants in South Africa that had truly made its mark for the rest of the world to see!

Congratulations to La Colombe for being named the 12th Best Fine Dining Restaurant in the World by the acclaimed TripAdvisor Travelers' Choice® Awards 2019.

-Melissa

Cavalli Estate Winter Menu

I have a wild obsession with horses and a wild obsession with food. So when the two collide with art and beautiful wine not only do you have one of my favourite places to visit but you experience the excellence that is the ever-stylish Cavalli Wine Estate.

A mere 40 minutes from Cape Town CBD is the scenic property of Cavalli Wine Estate. At only 5 years old, the estate is a mere babe amongst their bigger, well-publicized counterparts, but they have established themselves as a real contender in such a short space of time nevertheless as one of the provinces best (and one that tops my list of Sunday excursions).

The estate is 100 hectares in size and at the heart of it is their flagship restaurant. The decor is contemporary with a strong element of art and design. Not only upstairs in the main dining area but also the magnificent gallery that is a level below. It's no wonder that this amazing estate has received the Eat Out Style Award.

Micheal Deg is head of the kitchen and producing elegant well thought out dishes with seasonal produce, perfectly balanced that will leave you perfectly satiated. Each dish is brilliant. This winter you can expect a starter of slow-cooked octopus, fermented black garlic aioli, squid ink crisp, and radish served with a Fynbos dressing followed by barley & mushrooms, parmesan custard dish. For mains diners can look forward to a confit duck leg served with orange, red onion marmalade, mustard pommes mousseline and black kale. For dessert, the Tonka bean crème caramel palmier is the perfect ending to this dining experience.

Vegetarian diners are also well taken care of this winter, with a starter of a parsnip, truffle and honey velouté, 65°C free-range egg, mushroom ragout, and crispy enoki served with smoked crème Fraiche. The main a pearl couscous risotto, dressed with red pepper, homemade almond yoghurt, and pickled naartjies served with a kale crisp.

With his zero-waste attitude and seasonal produce grown in their lush gardens, there isn't much not to love about the experience. Sitting in the winter sun and sipping on their 'Filly' Chenin is something I could do full-time thanks to Farai Magwada, Front of House Manager and Sommelier for Cavalli Restaurant. As he says "The ‘Filly’ Chenin Blanc is the ideal all-rounder. “It’s incredibly elegant, and it balances freshness and a richer flavour profile. It’s a wine that caters to a diversity of palates.”

The Cavalli Private Collection of South African Masters is frequently rotated in the portico situated within the main gallery and two memorabilia rooms allocated nearby showcase a remarkable collection of rugby and sporting memorabilia.

So if you find yourself wanting for art, food, and wine then I suggest you find yourself ambling through to this magnificent establishment this winter. You might even find me there!

For more information call 021 855 3218, send an email to info@cavalliestate.com, visit www.cavalliestate.com or make contact via @CavalliEstate #CavalliEstate

-Melissa

Hog House Brewing Company

This year has started off with quite a bang. We started with moving house and it simply hasn't stopped. Did you know that this year is the universal year of one in numerology? This means it is a year for growth, progress, and change. So I know it is going to be a good one! 

On the note of the change. I don't often venture out of the city for dinner. I seem to have become the typical Capetonian that finds any 20-minute drive very far away. Which for the better part is ridiculous. Most places are less than 15km from my house and not quite the Cape to Cairo journey I imagine it to be. 

One of these places is Hog House Brewing Company in Pinelands Ndabeni, a smokehouse with an elevated experience. It is an awesome spot that I recently ventured out to. I always have their pasteis de nata's at the Granger Bay city farm market. If you follow me on Instagram stories or snap chat you will see that every Saturday morning before I do my organic vegetable shop at the market, my first stop is coffee and pasteis. It is a religion and I cannot go without one if I am at the market. Regardless of the sugar curbing vibe, I might be on. They are simply spectacular. 

Now on my adventure 'out' of the city (I'll have you know it takes all of 15 minutes to drive there) I discovered the restaurant behind the perfect pasteis and to be honest, the food isn't far behind on the perfection. They offer phenomenal dishes that simply are mouth watering. The Hog House does slow smoked meat using rooikrans wood, that is cooked in its natural flavour without sauce. All meat is free range and locally sourced and homage is paid to the smokey texas style of cooking. They have a full brewery that on a busy day can bottle up to 2000 bottles of fresh, crisp beer brewed with different flavours such as caramel. Now, who doesn't want a cold one? 

The menu is extensive and offers meat lovers a full variety of delectable ribs, pulled pork, burnt bacon bits, braai brootjies, chili poppers and more. The flavours are spot on and the meat is tender and juicy. What about the vegetarians? It is not often you go to an establishment where the sides shine as bright as the mains. Hog House offers sides that will allow any vegetarian to feast and be happy. From cheesy baked aubergine to roasted cauliflower topped with cheese and crisp capers there will be a meal for everyone! The cherry on the cake was definitely the ice cream cone for dessert along with the pasteis (yes I did both)! 

Booking is essential and spends per head would probably average R250. Executive Chef PJ Vadas has truly created a great establishment that I would rush back to although the cooking is low and slow!  

If you want to book (and you should) here are the details: 

bbq@hhbc.co.za
bookings 021 810 4545
office 021 531 0721

-Melissa 

The Pool Room at Oak Valley

Have you watched the show Chef’s table on Netflix? If you have you will remember Dan Barber from Blue Hill. I recently watched the episode about Blue Hill farm and he made a statement that stuck with me. He believes that eating needs to become an ethical act. 

This resonated with me. As you may well know I am big on buying organic. In fact, it is everything. I eat mostly vegetarian and try to worry less about meat free Mondays but more about where my meat is coming from. Dan Barber also believes that if the meat is free range and reared ethically,  it will result in a better flavour. 
All produce, both meat and vegetable alike should be treated with the respect that they so richly deserve; for the simple reason that they sustain human life.
That’s a pretty big deal.  

After a recent trip to Elgin, I experienced The Pool Room at Oak Valley with Chef Gordon Manuel. It was affirming to meet someone in our very own back yard that believes in and practices these principles in the kitchen. 
The meat sourced for the restaurant is mostly reared on the farm (or at one of the neighboring farms) and all vegetables are organic and locally sourced where possible. 
All animals are free range and ethically treated during their tenure at pasture. 
The farm focuses on the Spanish and Portuguese tradition of acorn fed pork (a pig’s culinary dream) and wagyu beef and the estate also offers their own signature Oak Valley wines. 
In case you were wondering, Oak Valley gains its name from the over 4000 giant English oaks that are scattered all over the 30 hectare property. 
Naturally this provides ample acorns for the piggery, which are harvested and stored under water in large bunkers to provide feed.
This time of year (spring) the trees glow bright green in the dappled sunlight that has made its way through the canopy. The sound of the wind through the leaves rushes upon the senses offering a tangible connection to nature.
It is truly a sight to behold. 

The actual restaurant, The Pool Room is set amidst these beautiful trees and tables are arranged around a bright blue swimming pool. 
Sitting poolside you could lose your sense of time and sip away at a never ending glass of wine on a long summers day while the children play.
A family establishment that is pet friendly (Yes – Piglet joined me on the excursion and lay sunning himself while I feasted) that offers fantastic service from well trained and knowledgeable staff.
It is an ideal summers destination also offering picnics on the lawn under the trees.

Each dish was unique and had an element of country charm. Slightly rustic in their own right but elevated under the hand of professional chef. The salmon was perfect and the rich oiliness of the fish cut perfectly with the Oak Valley Chenin Blanc. 
My favourite dish and an absolute must try was the pork. It was melt in your mouth; served with creamy mash and wild mushrooms and rounded off with a jus that takes two days to prepare. 
Liquid gold if you ask me. My brother did make advances at my plate with a piece of table bread in an attempt to grab the last remnants of my dish.
Too bad I beat him to it. 
I then made my way through dessert and it didn’t disappoint. A pear and frangipane tart with the perfect crisp and soft combination!

A perfect afternoon some might say? I tend to agree.
Establishments like The Pool Room are getting it right in more ways than one.

-Melissa 

*This blog post was sponsored by The Pool Room, All opinions are my own.