We asked you to vote for your favourite dishes at this years Taste of Cape Town… and here are the results.

The most popular dish as voted for by festival goers on Eat Out, is the Mushroom, oven-dried tomato and goats cheese tart, basil pesto, watercress – as created by Garth Almazan of Catharinas (pictured).

The restaurant that received the most overall votes, is La Colombe.

Results for the other amazing creations that were dished up this year, are as follows (number of votes in brackets next to each dish):

AUBERGINE (Harald Bresselschmidt) 
 
– Petit Poussin & Prawn Terrine with curry cream & chickpea-orange salad  (18)
– Lamb & Aubergine Strudel purse with ricotta ratatouille & braised garlic  (35)
– Ginger & Fig Tartlet with cardamom ice cream  (17)

BOUILLABAISSE (Camil Haas) 

– Bouillabaisse – the signature dish from Bouillabaisse.  Camil’s version is a light crayfish based soup with prawns, garnished with curry cream and served with sourdough toast and rouille.  (21)
– Dim Sum selection – steamed fragrant prawn and scallop parcel; deep-fried sesame duck and chilli wonton; crispy gingered mushroom and bean sprout springroll. (21)

CREPE SUZETTE (Camil Haas) 
 
– Crêpe Suzette – the signature dish from Ingrid’s brainchild, Crêpe Suzette.  Very true to the traditional version, crêpes flambéed in orange and Grand Marnier sauce and served with vanilla pod ice cream.  (33)
– Blini – served with smoked Franschhoek trout, crème fraîche and chives.  (60)

CATHARINA’S (Garth Almazan) 
 
– Duck Leg Confit cucumber ribbons and a star anise, honey and chilli jus (20)
– Scallop and Prawn Spring roll Pickled ginger, rocket, aioli and sesame seed salad  (25) 
– Mushroom, Oven Dried Tomato and Goats Cheese Tart Basil pesto, watercress (71)

FIVE FLIES (Leon Coetzee) 
 
– Prawns pan fried in chilli and garlic served with herb linguini and squid ink lemon beurre blanc (25)
– Crumbed chicken breast stuffed with Gorgonzola with caramelized apple and orange butter sauce  (47)
– Grilled field mushroom stuffed with caramelized onion, courgettes, pine nuts and goats cheese served with truffle cream (51)
 
IL LEONE (Daniel Toledo) 
 
– Carpaccio di Manzo 
– Thinly sliced beef fillet topped with parmesan shavings; celery; rocket; drizzled with olive oil and lemon juice (28) 

– Linguine ai Gamberetti (26)
Linguine served with prawns, fresh rocket, roasted pine nuts and cherry tomatoes 
 
– Tiramisu ai frutti di bosco (50)
Wild berries tiramisu 
 
JARDINE (George Jardine) 
 
– Celeriac tart fine with veal tongue and gremolata  (12)
– Wild mushroom & foie gras tian with truffle jus (38)
– Cauliflower spoom with crispy pancetta (53)

LA COLOMBE (Luke Dale-Roberts) 
     
– Warm mushroom sushi roll, sugar snap, truffle oil and miso salad (28)
– Asian style beef tartare (39)
– Warm prawn salad with coconut milk and lemon grass butter (58)

BREAD AND WINE (Neil Jewell) 
 
– Truffled bangers and mash (13)
– Pan roasted tea smoked salmon, fennel and barigoule vinaigrette (13)

TASTING ROOM AT LE QUARTIER FRANCAIS (Margot Janse) 

– Le Quartier Francais Laquered lamb neck, celeriac puree (37) 
– Seared scallop, pea and asparagus relish  (47)

NOVA (Richard Carstens)  
 
– 24 hour pork belly, togorashi spiced carrot, Romesco sauce (38)
– White chocolate soup, dark chocolate eggs (20)
Crisped ox tongue, pommes puree, mustard braising jus (32)
 
OVERTURE (Bertus Basson and Craig Cormack) 
       
– Beef anglais ”forestiere” –  garnish of wild mushrooms, bacon, and potatoes  (30)
– Mosaic of trout, fennel salad  (19)
– Flourless chocolate torte, mousse and sorbet  (46)

REUBENS (Reuben Riffel) 
 
– Potato curry with sweet and sour prawn cake and kachumber salsa (17)
– Braised lamb shoulder spring roll, feta, pine nut, mint salsa, thyme jus (35)
– Red braised deboned chicken leg panko, chilli sambal, Szechuan salt (34)

SOCIETI BISTRO (Stéfan Marais and Luke Wannacot) 
 
– French style Mushroom risotto (35)
– Porchetta di testa, Cider dressing, shaved apple salad (8)
– Homemade crème brûlée ice cream (48)

theshowroom  café (Simoné Rossouw and Bruce Robertson) 
 
– Aphrodisiac long island ice tea oyster  (15)
– Venison/ Beef burger with pink peppercorn guacamole (28)
– Coca cola ribs (31)

TERROIR (Michael Broughton) 
 
– Prawn Risotto with shellfish sauce (34) 
– Tempura squid with tomato jam, aioli, rocket puree and garlic crouton (21)
– Crispy pork trotter with Gribich and greens and palm sugar vinaigrette (25)

WAKAME (Deon Berg) 
 
– Seared salmon sashimi with avocado, sesame soya and wakame dressing (35)
– Steamed spinach and cream cheese dumpling (16)
– Wasabi crusted tuna seared on ponzu flavoured Asian greens garnished with deep fried sweet potato.  (23)

WANG THAI (Rangsan Bunma) 
 
– LAAB PED (19)
 Duck salad,  Fried Duck with roasted rice and spices salad  
 
– GAI YANG (36)
Grilled chicken Thai style, Grilled marinated Chicken with Thai herbs served with sweet chilli sauce 
 
– GOONG TAKRAI (14)
Lemongrass prawn, Deep fried minced Shrimps with lemon grass