Luke Dale Roberts rebrands The Test Kitchen with new accessible menu


Chef Luke Dale Roberts has officially announced the reopening of The Test Kitchen, rebranded as The Test Kitchen Origins.

The support of the industry, as well as the loyal patronage of the public, has placed The Test Kitchen in the fortunate position to reopen its doors and enable its staff to get back to work in the Woodstock restaurant, which has been closed since the beginning of South Africa’s COVID-19 lockdown. “I’m excited to be back in the kitchen and to be able to give my team the opportunity to return. It feels right that we are back doing what we do best!” says Luke.

The Test Kitchen Origins will begin trading on 1 October 2020, from Mondays to Fridays for both lunch and dinner, and will boast a slightly different offering to make it more accessible to diners. “The Test Kitchen was ever-evolving; it was always about pushing the limits and experiences as far as we could take them. But now comes time for calmness and retrospection. The break has given me that time to spend with my family and reflect on the way forward,” adds Luke.

The Test Kitchen Origins will offer a pared-down yet fine-dining experience, going back to the origins of what delicious food is, as well as providing the opportunity for more people to try The Test Kitchen in its more manageable form. “The Test Kitchen was ready for a change, with people wanting to spend less time in the dining room, while still feeling comfortable, pampered and well-fed! The Test Kitchen Origins is about creating a Test Kitchen experience that is more accessible to the community,” says Luke.

The new menu will see the full Test Kitchen experience in reduced courses. It promises to be less elaborate yet more impactful and still as luxurious as ever. The dishes will consist of seasonal produce, with a distinct focus on the use of small purveyors and suppliers.

The menu will include options like leeks confit with lobster “Arnold Bennet”, bisque reduction, tomato fondant and lemon thyme mousseline; parsnips, honey and thyme roasted with quick-seared springbok, Brussels sprouts, pickled walnuts, sourdough crust and potjie reduction; and a date and pecan sticky toffee pudding with pecan and maple ice cream and Kahlua Anglaise.

The three-course menu will cost R650 per person and five courses will cost R895 per person.

The Test Kitchen Origins will be open for lunch and dinner, Mondays to Fridays from 1 October. Reservations at The Test Kitchen Origins can be made via on the first of each month.

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