SCOT KIRTON, chef proprietor of the La Colombe Group of restaurants, is excited to announce the imminent opening of two new restaurants at the iconic V&A Waterfront.
Guests will be welcomed to PIER Restaurant on the first floor, and The Waterside Restaurant on the ground floor of the Pierhead Building– each offering a different, but equally exceptional, dining experience. Situated away from the hustle and bustle of the Victoria Wharf, these restaurants will offer diners an opportunity to escape to the tranquility of waterside dining, with the iconic views that have made this attraction so famous worldwide.
Says Kirton on these exciting new ventures for The La Colombe Group, “We have been looking at various sites at the Waterfront for many years. When this site became available we needed little convincing. We hope to create an experience the Waterfront has never seen before – for locals and international guests.”
On the upper level, diners will find PIER Restaurant, which will bring a multi-course fine-dining experience to the one of the world’s most-loved destinations. At the helm will be John Norris-Rogers, who left La Colombe to join the launch team at La Petite Colombe – which was recently named the second best restaurant in Africa in TripAdvisor Traveller’s Choice Best of the Best Awards.
Here you can expect the finest local produce to take centre stage, with emphasis on inspiration from the ocean – and, the theatrics guests have come to expect, including confit mussels slowly cooked in chorizo oil or oysters poached table-side by the chefs. Norris-Rogers will be joined by Aaron Farquhar, current manager of La Colombe, who will serve as head of front of house.
The Waterside Restaurant will be on the ground floor, offering a sophisticated, but more casual menu that guests can enjoy both indoors or on the outdoor deck – perfect for sumptuous summer lunches. The Waterside will offer two menus – a four-course menu with selected choices available, or a more formal eight-course tasting menu – making it the ideal option for all occasions.
Bringing her expertise to the kitchen is Roxy Mudie, who will be Head Chef, having previously worked as sous chef at both La Colombe and Protégé. Says Kirton on Roxy’s appointment, “Roxy has worked with me for seven years – she is a bubble of talent waiting to explode and I can’t wait to watch her spread her wings in this exciting new space.”
Van Zyl Van der Merwe, long-standing La Colombe alumnus, will join The Waterside team as front of house manager.
Taking a peek at The Waterside’s menu, guests can look forward to crayfish cooked over coals, served with roast quail and sweetcorn, with other highlights including oysters with umami broth and caviar, and strawberries with lemon verbena and coconut.
