New "Elements" Menu at La Colombe
Published: 15 May 2009
Revolutionary Menu Unveiled at La Colombe Explore Nature through the New “Elements” Menu
Some say that timing in life – is everything, and in the world of fine dining that notion would be more relevant than most.
Not content to rest on his laurels at being included at number 38 in the World’s top 50 Best Restaurants as well as garnering the highest three star rating in the 2009 issue of the acclaimed Rossouw’s Restaurants guide, Luke Dale-Roberts - executive chef at La Colombe has just revealed a new menu with a completely original interpretation of cuisine inspired by nature.
After months of experimentation and creative exploration, the new Elements menu has been introduced to diners. It is a radical departure from conventional menus – and one inspired by the elements of nature, the seasons and the senses.
The “Sea” course for example, consists of Dashi braised shellfish and rice with soy mirin tea and ginger. “Forest” is revealed in pine smoked ox tongue, chestnut puree, black mushroom pickle, smoked garlic and thyme velouté. “Mountain” is interpreted in springbok loin with a vintage port, truffle and preserved fig jus, pan-fried foie gras and quince preserved in Rooibos and cinnamon.
Dale-Roberts explains: “In conceptualising a menu, or a certain dish, there are many sources from which one can draw inspiration: The seasons, the smells permeating the kitchen, nature, a new ingredient, the weather, a recent food experience or a new plate. The first dish of the Elements menu, which took two months to develop, is the pine-smoked ox tongue -Inspired by the rich and heady scent of the forest towards the end of summer. I wanted to make a dish that incorporated all the elements of a forest. The look, the fragrance, the mood.”
And it is not only the food that is highly original, but also the presentation. They have teamed up with Dr Adrian Landman of the College of Cape Town’s Art Faculty and together they have designed a range of “Elements” crockery and glassware that complements the food. Each piece has been designed and hand-crafted to have the same feel, shape and style as the food displayed. Dr Landman worked with the Gugulethu Campus of the College of Cape Town as part of an upliftment project, introducing both a whisper of Africa to the design and rounding off the inspirational new menu with social investment project.
Dale-Roberts was recently voted Chef of the Year, and also scooped Restaurant of the Year, with his team, at the 2008 Eat Out Awards. Innovation is clearly an ongoing journey. As Dale-Roberts remarks: “We often say that one must never set boundaries as this inhibits the creative process, but in this instance putting parameters on an idea has forced us to think outside the box and we have been able to create a unique and exciting dining experience.”
The “Elements” menu will cost R800 per person including wine or R650 excluding wine. Dishes may vary according to seasonal availability and Dale-Roberts’ discretionary improvements. The menu was launched on the 1st May 2009.
La Colombe will also be running the following winter specials from the 1st May until the 30th September 2009:
• Lunch: 3 courses for R210 or 3 courses including a carafe of Constantia Valley wine for R250 • Dinner: 3 courses for R250 or 3 courses including a carafe of Constantia Valley wine for R290
La Colombe is open 7 days a week: Lunch 12:30 – 14:30; Dinner 19:30 – 21:30 (Closed for dinner on Christmas Day, New Year’s Day and Sunday evenings in the winter months) For reservations call: (021) 794 2390 or fax (021) 794 7914