La Colombe Restaurant appointed Luke Dale-Roberts as Executive Chef after an extensive search across the globe. Luke brings with him the talent and extraordinary international experience to continue La Colombe’s proud tradition, and to take it to the next level serving Classic and Modern French Cuisine, with touches of Asia.

Situated in the heart of the Constantia Wine Route, in the shadow of Table Mountain, lies the signature restaurant of Constantia Uitsig Wine Estate, La Colombe. This award-winning restaurant offers a unique dining experience in a relaxed and unrushed atmosphere with stylish, attentive service and warm Cape hospitality.

Unpretentious, tranquil interiors are complimented by the sun-dappled garden courtyard, perfect for leisurely lunches. After sunset, La Colombe is transformed into a magical dinner venue with a delightful candlelit ambience - the perfect choice for either a romantic dinner for two, or for entertaining guests in style.

The daily menus are seasonal and chalked in French on black boards, and the extensive wine list offers something for every palate, including Constantia Uitsig’s own award-winning wines. La Colombe received the coveted Diners Club International Wine list of the Year Award of Excellence in 2006.

Dale-Roberts has introduced a range of new dishes on the menu, including some lighter, healthier options.  He describes his cooking as ‘honest food that is not too chi-chi. It is neither too manipulated nor dressed up with a million ingredients. The inclusion of classic dishes will appeal to the loyal regulars of La Colombe.’ His style also appeals to a new generation of diners who are interested in experiencing some Asian influences.

With many ideas and initiatives, Dale-Roberts is eager to take advantage of his new environment to utilize the Estate to its full potential. An organic herb garden and a smoking house are on the cards, as well as support for the smaller producers who supply quality fresh products. He also plans to take advantage of the grapes grown on the estate (when in season) in his more exotic dishes. Luke’s other focus will be on the variety of seafood options on the menu. Game has become a specialty of La Colombe.

La Colombe was established ten years ago, and has a loyal clientele of Capetonians. It is a ‘must do’ on the list of many international visitors. With Dale-Roberts at the helm,  the renowned ‘La Colombe experience’ of cuisine, service, ambiance and the breathtakingly beautiful setting,  is set to continue its global reputation of culinary success as one of the top restaurants in South Africa.

Some examples taken from Luke Dale-Roberts’s menu:

STARTERS

Tarte à la bettraves, crème de fromage de chèvre, confit d'ail et capres et
réduction aux raisins secs
Beetroot ‘Tarte fine’, with goats cheese fondant, confit garlic, finished with raisin and balsamic reduction, capers, and black olives

Tartare de Kudu aux saveurs de l'Asie     
Kudu tartare, with pickled ginger and creamy soy mayonnaise, topped with a coriander pesto, finished with a light hoisin dressing

MAIN DISHES

Poisson de ligne grillé avec petit risotto aux poireaux et coquilles

St Jacques et crème légère à la tomate et Pastis
Line fish of the day with leek and scallop risotto, finished with light pastis and tomato cream

Noisettes de springbok grillées, purée de celery- rave et son jus au Porto et truffe noire
Loin of springbok grilled served with celeriac pure and finished with a vintage port and black truffle reduction

Carré d'agneau poêlé, salade tiède au quinoa à la canelle et crème légère au fromage de chévre fumé
Pan fried lamb rack with a smoked goats cheese cream served with a warm
salad of quinoa, beans and cherry tomatoes, cinnamon dressing and mung bean sprouts

VEGETARIAN

Petit Rouleau de celery rave, pomme de terre et Fromage, Crème aux cepes
Celeriac, Nicola potato and truffle roll served with girolles, cepe cream and fresh asparagus

DISCERNING DINER

Ris de veau poêlés, crème aux amandes et cardamome, sauce aux raisins verts
et verjus
Panfried veal sweetbreads, glazed in a truffle jus, almond and cardomon cream, Green grapes poached in verjus emulsion

DESSERTS

Figues pochees au verjus et Muscadel sur Frangipan avec glace au Cardoman et cordon au poivre rose sirop
Tower of figs poached in verjus and muscadel with cardamom ice cream and
pink pepper syrup

Gateau au chocolat et glace au cognac et caramel
Steamed chocolate pudding with cognac and caramel Ice cream, coffee crème anglaise

La Colombe will be closed from 5 August, re-opening with a new spring menu on 6 September 2007.