There was a time when comparing La Tête to the famed St John in London was a compliment – that time is no longer. A bona fide purist and devoted ‘nose-to-tail’ chef, Giles Edwards is cooking the type of food that’s success squarely rests on a deep understanding of his ingredients. The ever-changing menu ennobles seasonal vegetables and rare cuts of meat. Giles has a knack for delicately teasing out the fairest of flavour profiles from even the humblest of ingredients.
The menu changes daily, but some stellar stalwarts remain – such as the mussels, leeks and bacon starter, and the main portion of perfectly roasted quail with aioli – and not a single soul is complaining. That said, try not to order the old favourites each time you visit, because plenty sumptuous surprises await those gutsy enough to try sweetbreads, chicken hearts, ox heart and lamb brain.
No one comes to the mecca of madeleines and leaves without ordering a dozen or two of these irresistible baked scoops of Parisian heaven. Though it bears noting that the rest of the desserts – comprising baked tarts, floating islands and the like – are equally scrumptious.
Not unlike the space’s décor, the wine list is sharply edited (by co-owner and chef Giles’ brother, James) and includes a selection of mostly boutique wines. There’s a good selection of wines available by the glass, as well as some craft spirits if you fancy a lunchtime cocktail.
Charming. Personal and enthusiastic, without being overly familiar. You’ll feel at home and in good hands, easing you into make brave choices with your order placement.
With bold flavours and gregarious service, the restaurant is left purposefully pared down. The space’s blankness almost acts as a metaphor, prompting diners to come with an open mind, ready to have their perceptions altered.
Food enthusiasts with curiosity about sustainable eating.
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Great food and very interresting a la carte menu. Food is inovating and perfectly executed. One of my favourite.
We ate here on over the weekend, without going into to much detail, the food was delicious, the service was good, venue a little clinical I feel, but probably just my taste.
Will definitely be back, the chef knows his stuff!
Very good food with excellent service. We started with the hake and aubergine which was absolutely stunning and very chic. For a main coarse we ordered the braised lamb and was a little concerned of the high price. It blew our minds, best Lamb I had in a very long time. Only let down was the coffee, not up to standard for this kind of restaurant.
Quite simply the best restaurant in Cape Town.
A menu based on seasonal and sustainable ingredients. Embracing off cuts and nose-to-tail philosophies. Deliciously put together with elegance and simplicity.
The service is impeccable - passionate and knowledgeable staff. A personal attention to detail.
One of the best wine lists I’ve seen complements it all.
Come here to discover new ingredients, flavors and combinations. Or to revisit old firm favorites like the mussel, leeks and bacon, or the chicken liver pâté, or perhaps the lamb brains on toast. And no dinner is complete at La Tête without a few of the worlds best madeleines to cap off the evening!
Bravo Giles Edwards and team!
It’s always a delicious treat to go to La Tete. From the moment you walk through the door the staff, front of house, the wonderful Chef Giles and his team are attentive and friendly. My favorites on the menu the fresh vegetables; roast quail; and mussels with bacon and cider. It’s a good idea to mix and share starters. Mains - any slow roasted lamb or fish of the day. Wonderful desserts... always. The Wednesday specials on currently is a win.
Love the food at La Tête - every morsel is tasty. We enjoyed a pile of starters and shared them and then had seconds. Tried the duck liver parfait which is incredible. The mussels and bacon scrumptious. Also tried the octopus salad, the green beans, broccoli and the brussel sprouts. I could happily eat several bowls of the brussel sprouts for dinner every night. They are my absolute favourite. This restaurant really knows how to prepare veg. And their Madeleines to end the meal are the best I've ever had. Deserves spot in the top 10 - unfussy, delicious and great quality food.
Delicious, classical French cooking! We had the chicken liver parfait and mussels to start- both of which were delicious! We both had the succilent roast quail and beautiful golden frites for mains. The restaurant also has a well chosen wine menu.