It’s a daunting task to be the first person to taste Luke Dale Roberts food at his new venture, The Test Kitchen, and then to write a review.
But here goes; Semi cured Franschhoek trout fillet, liquorice braised beetroot, fennel, lime pure and fromage blanc. Simple, earthy, exquisite.
Cold beetroot, mousse green apple, lime zest, puff pastry chips. The combinations are a delight and really work.
I love the way the menu mentions the ingredients, instead of single titles that don’t really explain what you will end up eating.
What other delights is Luke going to be dishing up?
Slow cooked celery heart in bonito crumbs, mussels, pickled tongue and parsley.
Foe gras, Jerusalem artichoke and lemon chicken tree with rosemary streusel and leaves, or
sake steamed scallop, langoustine, cauliflower stalks, yuzu, limoncello and chive cream.
There are 19 dishes on the kitchen bar menu.
Prices start at R40 per portion.
In the evening time there is a five course meal for R345 and a 7 course tasting menu at R450.
Wooden counters surround the very open plan kitchen. Guests can sit up and be so close and be part of the action. You can even chat to the chefs and order from them.
There is only 25 or so seating places.30 at a stretch.
The interior design is very organic and earthy. Wooden chairs are covered in brown leather with red stitching and tables are bronze coloured burnished metal.
Felt lampshades dangle from the old wooden rafters. A huge old metal door hangs on one of the brick walls. What’s on the other side is a secret.
Floor to ceiling shelving with wines bottles and glass food jars occupy one whole wall.
The food is served on plates which Luke has designed himself; brown and dark in colour, they’re not the usual white, but for Luke’s food they work.
The most exciting cooking in Cape Town?
You better believe it.
Get yourself down to The Test Kitchen, and prepare to be mesmerised in an understated, earthy way.
A unique food experience.
The Test Kitchen by Luke Dale RobertsThe Biscuit Mill