La Petite Colombe

1 Review
Contemporary fare, Fine-dining food, Modern
Phone Number 0212023395 Opening Hours Lunch Dinner

Lunch: Monday to Sunday First Seating: 12noon; Last Seating: 1.30pm

Dinner: Monday to Sunday First Seating: 6.30pm; Last Seating: 8.30pm

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Menu - LPC menu - Updated in April 2019


9-course set menu at R1395 per person, with wine R2295 and a 5-course set menu at R995 per person, with wine R2095.
Contemporary fare, Fine-dining food, Modern
R80 (Local); R120 (International)
9-course set menu at R1395 per person, with wine R2295 and a 5-course set menu at R995 per person, with wine R2095.
Business meetings, Special occasions, Views
Amex, Diners Club, Mastercard, Visa
Accepts credit cards, Booking required, Dinner, Food, Licensed, Lunch, Parking, Reservations recommended, Serves food, WiFi

Owner's description

La Petite Colombe, is replacing The Tasting Room at Le Quartier Français – an exciting new partnership with the owners of the stylish and luxurious Leeu Collection.

Proprietor chefs and business partners, Scot Kirton (Eat Out Chef of the Year 2015) and Head Chef, James Gaag, will be directing a highly talented and select team, to honour the heritage of this fine venue, and marry it with the La Colombe magic. The Franschhoek kitchen will be headed up by the talented, young La Colombe chef, John Norris-Rogers, who will be working side-by-side with chefs Scot and James.

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User reviews

1 Review
    La Petite Colombe was a delight for an evening meal on Sunday. We had been last year and noticed quite a lot of changes but the overall ambiance is still very nice. We started with a Saldanha bay oyster with tomato water and jalepeno which was very nice followed by the signature dish of yellowfin tuna which i must say was better than last time it has been refined a lot and was really delicious with it dots of various flavours incuding kimmchi, avocado and miso. The next dish was absolutely delicious it comprised of pork belly and scallop in wild garlic with a Vietnamese glaze. Raviolli of langoustine followed then a trip to the chefs table where we had the opportunity to speak to one of the sous chefs and have an egg and soldier but not as you would think it the soldier acctually had foie gras in it, yummy. A palate cleanser was followed by Mauritian sea bass with a tempura mussle and squid with a beautiful sauce, then the main course of herb crusted lamb with lamb neck rolled in puffed rice. The cheese course was goats cheese and tamarind gell and finally a nectarine dessert. Overall this was another exceptional meal and certainly in our top 3 South African experiences of food.

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