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Approuvé par 3 partenaires officiels
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"PIER is a high-end, ocean-inspired fine-dining restaurant on the Pierhead at the V&A Waterfront, from the La Colombe group (the stable behind La Colombe, La Petite Colombe, and the downstairs Waterside). It sits on the top floor of the Pierhead Building with sweeping views over the working harbour, yachts, and tugboats, a sleek, calm, whitewashed interior where, in true La Colombe fashion, the room and the view are the theatre and the food is the show. The kitchen is led by chef John Norris-Rogers, who helped launch La Petite Colombe before taking the helm here, serving a multi-course tasting menu (around 11 to 12 courses) that is an "ode to the ocean," seafood-driven and shaped by his South African heritage and travels. It is known for technically polished, produce-led seafood with tableside theatrics, signatures like snoek-filled takoyaki with Cape Malay curry relish, tableside-poached oysters, caviar on cauliflower, crayfish tortellini, and a cheeky mid-meal tequila palate cleanser, with an excellent (mostly South African) wine pairing."
@drewmillum28
"I don't give 5 stars easily but this one Madonnaaaa...! Such a good value it's crazy. 75€ for 9 course lunch menu with a perfect service. I could come back just to eat there actually"
@marionpecs
"Possibly the best food I’ve ever had. Set menu with wine pairing. The langoustine was divine. "
@sydney.blackburn
"Ristorante elegante, nella zona più ricca e in voga di Cape Town. Menu degustazione base da 100€ ma con varianti (come il caviale) facendo aumentare il prezzo. Chef sudafricano con influenze franco asiatiche Cono con paté di salmone con rabarbaro e base di zucca, formaggio di capra e un ottimo bacon Ostriche preparate al momento con crema al MCC (method cap classic, il loro champagne) e mirepoix di mela. Pane con lievito madre, burro e lievito arrostito, cozze affumicate con chorizo e polipo con peri peri (peperoncino) e midollo osseo Tonno leggermente cotto alla szechuan con tamarindo, salsa di tofu con chilli croccante e basilico, finocchietto e coriandolo (il meno preferito) Astice con maiale morbididissmo, un tortellino con ripieno non so di che cosa e una salsina di latte di cocco leggermente piccante. Senza il tortellino abrebbe fatto lo stesso una bellissima figura. Capasanta con pastinaca e dashi al bacon che conferisce laffumicsto, Filetto di Wagyu (supplemento) carne direi buonissima. Servita con salsa verde, pesto di broccoli, pure di patate e animelle fritte. Carrello di formaggi tagliati davanti al tavolo con salsine, olive, uva e noci caramellate. L'abbianemto gorgonzola con salsa al curry è stata una sorpresa sopra le attese. Dolce con pistacchio, wafer con qualcosa, miele e lavanda. Il piatto a forma di alveare batte il dolce. Cena meravigliosa con abbinamenti atipici per il gusto di un italiano, bellissima scoperta. Il vino malino, niente di che"
@bikefoodstories
"fine dining, so fancy as hell. preset tasting menu, took 4 hours. very flavorful and very expensive (about $200 per person if including wine pairings)"
@makdaddie
"Réserver à l'avance. bien côté "
@chantalalleaume
"Wonderful fine dining - one of the La Colombe restaurants - it was better than La Colombe - but only one experience at each to compare"
@jayzl