Flavour comes first

Located on the Silvermist Organic Wine Estate, La Colombe is considered one of the finest restaurants in the world. Here, Executive Chef James Gaag follows his credo that flavour must come first: “Food needs to be immediately delicious and inviting, not overthought, overworked or overcomplicated. Flavour is paramount and the key to making great food and also running a great kitchen.”

Like many chefs, James Gaag was introduced to the culinary arts by his mother. She passed on not only her love and passion for cooking, but also her expertise as a cookery, confectionery and patisserie teacher at Silwood Kitchen, a cookery school in the heart of Cape Town’s southern suburbs. Growing up in the kitchens and classrooms, watching demonstrations and being surrounded by recipes and kitchen utensils, James Gaag immersed himself in food, professional cooking and the South African culinary industry.

Martin Klein meets James Gaag at La Colombe, Cape Town, South Africa

Unsure of what he wanted to do after school, the young talent enrolled at Silwood Kitchen and completely fell in love with cooking from the first lesson. Since those early days, James Gaag’s career has gone from strength to strength. He has entered – and won – various cooking competitions and worked in many of South Africa’s top restaurants. In 2010, he joined La Colombe as a student, rising through the ranks to become Sous Chef. Before finally taking over as Head Chef, James Gaag decided to add some international experience to his CV. This took him to England in 2013 to work under legendary chef Raymond Blanc at Le Manoir aux Quat’Saisons in Oxford. In 2014, he returned to South Africa and rejoined La Colombe.

Today, there is hardly a culinary ranking on which La Colombe is not represented – not only in South Africa, but worldwide. Under the leadership of James Gaag as Executive Chef, La Colombe has received a number of awards and accolades in recent years, including “Best Restaurant in South Africa” in the 2023 Eat Out Woolworths Restaurant Awards and “Best Fine Dining Restaurant in Africa” by Tripadvisor. La Colombe is also a perennial favourite on “The World’s 50 Best Restaurants” list, where it is currently ranked 94th.

The leitmotif of James Gaag’s cuisine is flavour in a Frenchmeets-Asian style:

Yes, we eat with our eyes first, but ultimately flavour is what makes guests come back.
James Gaag

Don’t miss the culinary voyage that La Colombe’s Executive Chef has prepared for his visit to Restaurant Ikarus in March 2024. Savour true culinary excellence, where flavour reigns supreme and bold bites ignite delicious taste

Menu of James Gaag

Snacks

"Doves Nest"

Hummus – Tahini – Lentils – Chickpea sausage
Caramelized onion – Truffle – Sherry – Wagyu Biltong
Smoked salmon – Apple – Cream cheese – Graved salmon
Sobrasada – Olive – Tomato – Chorizo

Bluefin Tuna "La Colombe "
***
King crab – Hamachi "Thai mousse” – Oscietra Gold Caviar
***
Quail – Cray fish – Corn – Bisque
***
Goose liver – Morels – Celery – XO Sauce
***
Australian Wagyu Beiried – Zucchini blossom – Harissa – Broccoli
***
Walnut – Smoked cheese – Apple chutney
Raclette – Quince – Mustard seeds
Camembert surprise
***
Strawberry – Fennel – Yoghurt

€ 265,00

Menu in five courses EUR 225
(without Kingcrab and Cheese)

* Wine Pairings EUR 225,00
Please be advised that the menu can only be ordered per table

Vegetarian Menu

Snacks

“Flatbread” – Shallots – Thyme
Tartelette – Peas – Mint – Yuzu
Eggplant – Feta – Peppers
Tomato jelly – Gazpacho – Mustard sorbet
Chawanmushi – Edamame – Shimeji mushrooms
Ravioli – Walnut – Ricotta – Black truffle

Fior di latte – Pickled white asparagus – Elderflower – Mieze Schindler Strawberry
***
Parmesan flan – Chanterelles – Sweetcorn – Black garlic
***
Spinach Ravioli – Fennel – Cedro Lemon – Buttermilk
***
Green asparagus – Goat's cheese – Granola – Sorrel – Truffle
***
Porridge – Kohlrabi – Watercress – Heart cherries
***
Panna cotta – Lemon verbena – Chartreuse sorbet
***
Vanilla – Strawberry – Pain Perdu – Balsamic vinegar

EUR 245,00

Shortened Menu EUR 205
(without Chawanmushi, Parmesan Flan and Panna Cotta)

Please be advised that the menu can only be ordered per table.

Ikarus Menu

Snacks

“Flatbread” – Shallots – Thyme
Tartelette – Dorade Royal – Chicken liver mousse
Eggplant – Don Bocarte Anchovies – Peppers
Tomato jelly – Gazpacho – Mustard sorbet
Sea urchin flan – Edamame – Mousseline
Ravioli – Consommé – Pork

Char – Pickled white asparagus – Elderflower – Mieze Schindler strawberry
***
Imperial quail – Prawn – Chanterelle – Sweetcorn
***
Green asparagus – Goat Cheese – Granola – Sorrel – Truffle
***
Japanese wagyu fillet – Shio koji espuma – Red shiso consommé – Herbs
***
Turbot – “Paella” – Saffron – Peas – Chicken skin – Chorizo
***
White chocolate – Tonka – Hazelnut
***
Peach – Rhubarb – Cream cheese

EUR 285,00

Menu in five courses EUR 245
(without Sea urchin, Quail and Chocolate)

Please note that the menu can only be ordered per table.