Situated in the beautiful Pierhead Building, guests will be welcomed to PIER Restaurant on the first floor, and The Waterside Restaurant on the ground floor – with each offering a different, but equally exceptional, dining experience. Situated away from the hustle and bustle of the Victoria Wharf, these two 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 now – when this site became available we needed little convincing to undertake this project. We hope to create an experience the Waterfront has never seen before – for both locals and international guests alike.”
Unforgettable ocean-side fine dining at PIER Restaurant
On the upper level, diners will find PIER Restaurant, which will bring an intimate, multi-course fine-dining experience to 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, under his guidance, was recently named the second-best restaurant in Africa at the recent TripAdvisor Traveller’s Choice ‘Best of the Best’ Awards.
With Norris-Rogers as Head chef, diners can expect the finest local produce to take center stage, with a special emphasis on inspiration from the ocean – and, the tableside theatrics guests have come to expect from the team. Dishes that diners can look forward to include confit mussels slowly cooked in chorizo oil or oysters poached tableside by the chefs.
Says Norris-Rogers, “Being given the opportunity to move back to Cape Town and head up PIER Restaurant is incredibly exciting. While the past four years at La Petite Colombe have been a fantastic journey, I can’t wait to help launch PIER as a special experience in the city – one that our guests will hopefully remember for the rest of their lives”.
Understanding that a memorable dining experience requires more than exceptional food, PIER Restaurant is excited to be able to continue two existing relationships: with Aaron Farquhar, current Manager of La Colombe, joining the team as Head of Front of House, and Bone Interior Design Studio, as the interior design team.
Says Trisha van der Merwe from Bone Interior Design Studio, “We’ve chosen humbled textures in a soft palette to help create an unexpected sense of ease, in what can be a bustling location. The tones and materials are earthed and unpretentious, creating a sanctuary that places the spotlight on the exquisite cuisine. Guests can expect to see artisanal tiles, natural woods, and dynamic furniture pieces, which will create a uniquely immersive experience in which to dine”.
Casual fine-dining at The Waterside Restaurant
Tempting guests for a spot of ocean-side dining on the ground floor is The Waterside Restaurant – offering a sophisticated, but a more casual menu that guests can enjoy both indoors, and on the outdoor deck – perfect for sumptuous summer lunches.
The Waterside will offer two different menus upon its launch – a 4-course menu with selected choices available to the diner, or a more formal 8-course tasting menu – making it the ideal option for all occasions – from a working lunch to celebratory meal with friends – or impromptu pop-in on a beautiful summer’s day.
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, over which time I’ve watched her grow – and could not be more proud of her as she takes this next step in her career. 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.