La Colombe is an exceptional restaurant, one of the top food experiences in our country and ranked number 73 on the the World 50 Best list. I have joined them for an incredible birthday lunch before and as wonderful as this experience was it is a little pricey. What is really exciting is that they offer a work lunch special at La Colombe to help keep things affordable.

From Monday to Thursday they are offering a winter lunch special starting 9 May to 8 June 2017. This is R395 per person for four course– but in true La Colombe style it is considerably more than four courses! Last year Autumn we took advantage of this winter lunch special (I took a half day off work – it is worth it!!) and I wanted to share some of the highlights!

There is something so wonderful about bread. This beautiful sourdough roll was served with a bone marrow and pickled fish butter topped with capers and anchovies. I actually hate anchovies – it is the ONLY thing I won’t eat. But when you eat at La Colombe – you eat what they say. And I was surprised to find that I loved the butter with the crispy sourdough. The anchovy and pickled fish added a saltiness instead of a strong fishy flavour. This was the perfect mouthful to get you wanting more wine and more flavours in the courses to come.

The Winter Lunch Special at La Colombe

I was in absolute awe when the La Colombe Garden arrived at our table. The dishes have always been beautiful but when a veritable forest arrived I couldn’t believe my eyes. The little logs were made of a thin phyllo pastry with chicken liver parfait, porcini mousse and sherry gel. I loved the flavour combination but what really stood out was the crunch and contrasting textures with each bite.

La Colombe’s dishes often feature sweetcorn and I’m always excited to see this underrated veggie in action. This dish featured a prawn, crispy fish and the wonderful corn!

The famous La Colombe Tuna Tin. I know it is ridiculous to have four photos of just one dish – but I couldn’t resist! The La Colombe Tuna Tin is such an iconic dish and is always included on their menu. The favours do change based on seasons and menu updates but the general idea is pretty much the same. The waitstaff encourage you to taste the dish, guess the flavours and then read the label on the back for the ingredients included. It is great that the iconic dishes are included in the lunch special at La Colombe.

Another in between magic dish was the Granny Smith apple sorbet pops as a palate cleanser. I loved the icey bites in between all the rich dishes.

Main course was a beautiful springbok fillet with little confit potatoes, baby carrots, broccoli and a sweet baby onion. This dish was the main event and certainly delivered. The springbok was perfectly tender with a rich sauce and bright fresh seasonal flavours from the vegetables.

Gorgeous Desserts

This reminds me of a strawberry shortcake dessert from my childhood. It didn’t look nearly as beautiful but it reminded me of those flavours. This is their deconstructed guava cheesecake, with elderflower, coconut, lime and egg yolk.

We finished off our lunch with these gorgeous petite fours. I loved the teeny tiny blueberry friands – crunchy outside and soft inside. The white caramels were filled with popping candy which was both a surprise and a delight. And the chocolate truffles had a crisp shell and rich gooey middle.

This brings you to eight courses with La Colombe – for a four course tasting menu at R395 per person. If that doesn’t sound like the best damn deal to you then I don’t know what to say. If you have the flexibility to have a work week lunch I could not more highly recommend the lunch special at La Colombe. Take your clients, take your mom, take yourself and you will have one of the best dining experiences for under R400!


  • Location: Silvermist, Main Road, Constantia Nek, Constantia
  • Opening times: Monday to Sunday 12:30pm til 2pm and 7pm to 9:30pm
  • Contact details: 021 794 2390 or make use of their online booking platform.

Leave a Reply

Your email address will not be published. Required fields are marked *