The Test Kitchen

The Test Kitchen with the brilliant Luke Dale-Roberts at the helm, who has been at the forefront of the Cape Town culinary scene since his time at La Colombe stretching back to 2006.

 

This was the perfect venue for our privatised tasting menu lunch for our VIP Group from Haivision. The TTK team did not disappoint – the meal was outstanding, the service exceptional and each and every member of the group were full of praise and compliments for an out of this world dining experience.

Watching the artistry in the open plan kitchen was spectacular, the team work and various role players coming together to create perfection on a plate was both inspiring and at the same time somewhat mesmerising.

       

Restaurant accolades include

2016 Eat Out Restaurant of the Year
2016 No 22 in The Worlds Best restaurant and Best in Africa.

We have a number of photos from this event, The balance can be found on our Facebook page here: Facebook

The 8 course menu that we used can be seen below, I am sure you will agree extravagant and amazing are suitable adjectives !

TEST KITCHEN

 The below menu will be available for guests on the day.

 8 COURSE SET MENU 

DARK ROOM

TEST KITCHEN BILLIONAIRES SHORTBREAD
PORK SCRATCHING, PINT OF GUINNESS , CELERIAC SALT AND VINEGAR
PEKING QUAIL SANDWICH
SMOKED LAMB, BARLEY AND TOASTED GINGER
WAFER, XO DRESSING 

FIRST COURSE

12 HOUR SMOKED TROUT TARTARE, HOMEMADE SOUR CREAM, LEMON VERBENA OIL, DILL OIL
GOURMAND Almenkerk Chardonnay 2014
TEA Weekend in Shanghai

 SECOND COURSE

 TTK NICOISE SALAD
GOURMAND Bellingham “Bernard Series” Viognier 2013
TEA Imperial Lapsang Souchong

 THIRD COURSE

SEARED SCALLOP WRAPPED IN BACON, CAULIFLOWER AND CHEESE, BLACK GARLIC SALSA
GOURMAND Fable Mountain “Jackal Bird” 2012
TEA Indian Nights

 FOURTH COURSE

PAN SEARED SWEETBREADS, LIQUORICE LIVER JUS, LIME GEL, PRESERVED LEMON AND PINENUT
GREMOLATA
GOURMAND Crystallum Pinot Noir 2015
TEA Indian Nights

FIFTH COURSE

PAN SEARED DUCK BREAST, SOUR CHERRY CLAFOUTIS, DUCK LIVER STUFFING, SOUR CHERRY JUS
GOURMAND Bosman Nero d’Avola 2015
TEA Lemon Bush

 SIXTH COURSE

LAMB MINESTRONE, POTATO PARMESAN DUMPLING, LAMB AND TOMATO EXTRACTION
GOURMAND Oldenberg Vineyards Cabernet Franc 2011
TEA African Ball

 SEVENTH COURSE

“BREAD, MILK & HONEY”

 EIGHTH COURSE

STRAWBERRY ROSE ICE CREAM, COCONUT MERINGUE,
MINTED STRAWBERRY SHERBET,
RHUBARB AND BURNT VANILLA BUTTER, BERRY SNOW
GOURMAND Silverthorn Green Man 2014
TEA Pink Flamingo