An air of culinary creativity is permeating the food scene in Cape Town, South Africa as inspired chefs reconceptualize the city’s dining culture. Chef Luke Dale-Roberts is perhaps the poster child for this movement. The mastermind behind the two-year old Test Kitchen, Dale-Roberts designed this space as a ‘creative hub’ for art, culture, and collaboration among his team of hot young rising chefs.
And as the name suggests, it was also built with the intention to inspire maximum innovation in the kitchen and for the 30-something seats in the house, that’s exactly what the menu offers. Take the pan seared lamb fillets with beetroot and Jagermeister jus, braised fennel, sweetbreads, macadamia, and cauliflower stuffing. Or, foie gras with rooibos smoked rabbit loin and leg, Jerusalem artichoke purée, and rooibos and vanilla poached quince.
Here Dale-Roberts emphasizes the trifecta of locally sourced, artisanal, organic products where possible; wines are local, beers are artisanal, and the cocktails are nearly as legendary as the food. The contemporary, industrial interior too is worth a mention in its own right but no one would fault you for making the pilgrimage just for the food.