Located near the Old Biscuit Mill on Albert Road in the arty but still edgy Woodstock neighborhood, Cape Town’s acclaimed chef Luke Dale-Roberts leads a revolutionary dining concept defined by experimental cuisine. A once-industrial warehouse space is brought to life through exposed rafter ceiling, original brick walls and rugged floors that contrast the most mid-century collection of dining chairs and sofa-style banquette. Walls of gourmet goods are stacks on a far wall facing and open-kitchen surrounded in an eat-at bar where Cape Town’s gourmet elite stalks the chef (who isn’t bad on the yes either) with foodie fortitude.
The Food
The former-chef of La Colombe restaurant at the Constantia Uitsig wine estate in Constantia, Dale-Roberts leads an evening ala carte menu of starters such as foie gras, Jerusalem artichoke and lemon chicken tree with rosemary streusel and leaves followed by mains including pan-seared duck breast with cashew nut and turnip pure or pan seared lamb fillets with beetroot, Jagermeister jus and cauliflower stuffing. Additionally, guests at the bar can enjoy dishes straight from chef with sake-steamed scallop and langoustine or Luke's famous truffle and foie gras egg that’s a staff favorite.
Last Word
Former-chef of La Colombe leads stylish Woodstock kitchen considered one of the city’s top restaurants that’s more a mastery of cuisine than experimental cooking school.
