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The Test Kitchen

375 Albert Road
The Old Biscuit Mill

Woodstock, Cape Town
Western Cape
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Restaurants own description: Luke Dale-Roberts's new venture follows a four-year long tenure as the executive chef of La Colombe restaurant at the Constantia Uitsig wine estate in Constantia. During this time, Dale-Roberts took the celebrated fine dining establishment to new heights, culminating most recently in its winning 12th place in the San Pellegrino 50 Best Restaurants of the World Awards 2010 and gaining the title of Acqua Panna Best Restaurant in Africa and Middle East. Having honed his considerable skills in some of the most renowned kitchens in the world, since coming to Cape Town, Luke has consistently proven his mettle with a string of awards and accolades, the most recent being Chef of the Year at the prestigious 2011 Eat Out Dstv Food Network Restaurant Awards. The Test Kitchen, located in the trendy Biscuit Mill complex in Woodstock, was also named number two restaurant in South Africa at the awards, which seeks to honour the best restaurants and chefs in the country. The Test Kitchen, which opened in November 2010, sees the chef cooking his distinctive style of cuisine in an intimate space that also delights design aficionados.

Tuesday to Saturday 18:00 - 21:00
Sunday Closed

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The Test Kitchen 4out of 5 based on 0 ratings. 0 user reviews.
Price Range: Upper
Seating: 30+
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    The Test Kitchen

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    The Test Kitchen: a tasting menu sensation



    All our Christmases came at once last week when Food24 was invited to eat at arguably South Africa’s most sought after table, The Test Kitchen, at its very trendy location - The Biscuit Mill in Woodstock. 

    Award-winning chef Luke Dale-Roberts has chosen his venue well, kept it small with eclectic décor to suit his laid-back, charismatic personality – in short he’s nailed it. 

    But let’s get down to the real reason we were there. The new tasting menu - 11 mind-blowing courses paired with wine for R850.

    The food
    The Test Kitchen, what can I say – phenomenal, awesome, mind-blowing. Luke has shot the top off the taste barriers and his attention to detail is quite astonishing. What I love most is that whilst the pretention factor is low, the food surpasses fine dining in its entirety and blasts all boundaries of tradition, bringing fusion to a new level.

    His food is funky, fun and filled with colour and texture. The flavours are surprising and beautiful and each dish has Luke’s special magical touch.

    Think salmon tataki with halva, veal tongue and scallops, duck salad with juniper salsa and fig and pinenut parfait. These, just a few of the flavour explosions on the journey of a menu.

    This pairing is something out of Alice in Wonderland, it's over the top, crazy, out-there. The best part? The pairings themselves work so beautifully and in the words of Eben Sadie, ‘The wine and the food have run and walked a path together’. Too true Eben, too true.
    (Caro de Waal)

    The wine
    When it comes to experimental, you don’t get more offside and ‘out there’ wines than the wines of Adi Badenhorst and Eben Sadie. Innovators-extraordinaire, they are always happy to give any combination a shot and are constantly coming up with new and interesting tipples.

    The wines paired to this menu are a mixture of certified, regular releases and extraordinary, one-off, winery specials which will never be made available to the public. This means that if you want to try something truly unique, The Test Kitchen is the place to do it.

    I particularly loved the Vin Jaune (aka ‘funky white’) which is a sherry-style wine without the extra alcohol from fortification. Its salty tang was a revelation with the oyster and watercress. My other favourite was the Pan-fried Sweetbreads and the Columella 2008 – a combination of rich creamy food, savoury liquorice glaze and robustly elegant black fruit in the wine – a taste sensation to be revered.
    (Cathy Marston)

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