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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After reading a review on eatout I was eager to try La Tete before it closed, and luckily for me a friend had a booking for lunch on Saturday 6 February (closing day). I have only heard positive things about La Tete and was so looking forward to the lunch, but the service was so appalling that even though the food was delicious, the whole experience left us with a bad taste in our mouths. I would have been able to understand if the staff were a little sad on their last day, but the two waitrons that interchangeably served us were actually just quite unfriendly and made us feel like we were an inconvenience even being there. Firstly, it took too long for someone to come and take our drinks order - and only after we had been watching them trying to make eye contact for ages - and then water was slopped into our glasses and our wine bottle unceremoniously dumped into the ice bucket. During the meal very little attention was paid to us, and after we settled the bill it was just taken away with no thank you or goodbye and we saw ourselves out with only a nod from one of the chefs. Very disappointing experience indeed.
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!