LA PETITE COLOMBE TOP 10

BEST FOR Date nights and falling in love with French cooking. FOOD The menu kicks off with caraway sourdough bread with home-churned butter, sesame and roasted yeast, but it's only upon the serving of the yellowfin tuna, aubergine, miso, naartjie and avocado starter that the epicurean splendour really takes off. The gochujang-glazed pork, scallops, and celeriac with wild garlic and horseradish is rich without being overly unctuous, while the ravioli of langoustine, curried hake velouté, cauliflower and coriander is heavenly. Choosing between the fish course and red meat, usually Cape Wagyu sirloin, is difficult. For dessert, choose between a cheese-inspired dessert and a traditional sweet dessert. A cheesy option features Foxenberg goat’s cheese, goat’s milk caramel, kouign-amann, guava and tamarind. DRINKS Curated by the head sommelier, the wine pairing enhances every dish’s flavour.

SERVICE Some of the most polished service in the Cape. AMBIENCE The refurbished space is airy and muted, with a sagacious use of the ample light it enjoys. (SS)