La Tête – a French bistro on Bree Street’s ever expanding foodscape – opened today! Think fresh, seasonal fare that focuses on the nose-to-tail philosophy (of using every part of the animal, leaving nothing to waste).
At this stage, it’s only offering lunch and dinner, though breakfast might also be on the cards once the team has found their… feet (pun intended).
Opening in the space formerly occupied by Orinoco on 17 Bree, La Tête is chef Giles Edwards’ first restaurant venture. Formerly of Woodstock’s Salt Cellar, chef Giles has worked under Fergus Henderson at St John, his famed nose-to-tail London eatery, for the past decade. Before that, he enjoyed stints at J Sheekey, Convent Garden’s seafood restaurant, and Cape Town’s own Beluga, where he trained.
As a nose-to-tail restaurant, the menu bears a strongly meaty emphasis, featuring beef and lamb, as well as seafood. Expect mussels with bacon and cider, mint-and pork terrine, fresh bread-and-octopus salad; and beef-and-kidney pudding. Partly inspired by the French style of preparing farm-to-fork food, the experimental menu will change its offerings daily. Chef Giles realises that the nose-to-tail concept is quite something for diners to digest, so he wants to educate the public on this way of cooking (and eating) by showing that there’s for nothing to fear – no matter which parts of the animal are used.
On the dessert menu, expect delicious dishes such as poached guavas, chocolate pots and plum pavlova, to name but a few mouth-watering treats.
For the opening week, La Tête is offering 30% off all meals. Book your place at email@example.com and, as they say at La Tête, be part of Cape Town restaurant history…
Tuesday – Friday, 12pm – 11pm
Saturday, 6pm – 11pm
Contact 021 418 1299, firstname.lastname@example.org, email@example.com
Where to find it 17 Bree Street, Cape Town