Food
The name of this member of the La Colombe group is a clue to Scot Kirton’s intention behind it: a space where young chefs who have come up through the ranks are given an opportunity to shine in their own kitchens. Chef Zane Soutar, who has worked with both Scot and chef James Gaag for many years, is at the helm at Protégé. The emphasis here is on relaxed fine dining and modern flavour in a contemporary setting. Two tasting menus are on offer for both lunch and dinner: the seven-course chef’s menu and a smaller four-course menu, which is also available as a vegetarian option. Toasted sourdough, butter, wild garlic oil, trout gravadlax, aubergine, biltong, olives and beef tataki kick things off, with the beef offering good flavour from the inclusion of avocado and chipotle. The seared tuna with miso aubergine and ssamjang is light and fresh, with a rosemary tuille adding texture. Korean fried chicken (a dish that has always been a favourite on the menu) lives up to its reputation, delivering satisfying crunch on the outside and tender meat, with just the right amount of sauce. The octopus, pork, muhammara and salsa macha is well cooked, with the salsa adding a welcome burst of freshness. For mains, Wagyu with porcini and smoked pommes purée is very well cooked, and accompanied by simply presented and delicious vegetables. (This option attracts a supplement of R300.) The coal-roasted lamb chop with smoked tomato and salsa verde is also perfectly prepared, with the accompanying caponata an excellent pairing, bringing with it good flavour and texture. The final main course choice – Kerala kingklip with coriander, sultanas and labneh – showcases local South African and tandoori flavours. For dessert, opt for a selection of artisanal bonbons; chocolate, pumpkin and orange; or baked Camembert with black garlic and truffle. These are not included in the four-course menu and attract supplements.
Drinks
An optional wine pairing is offered with both tasting menus, with some exciting matches, and wine is available by the glass and bottle. A lovely selection of non-alcoholic drinks also hits the mark.
Service
Service is attentive but casual, in keeping with the atmosphere of the restaurant. Staff are knowledgeable and enthusiastic.
Ambience
The open-plan kitchen island is the focus here, with seating at the bar overlooking it for those who like to watch the chefs in action. The décor is clean and modern with light wood and touches of marble and brass adding a sense of style. Pops of green echo the pretty garden outside and a wood-burning fireplace adds cosiness in winter.
User reviews
5 Reviews
★★★★★
Delicious and Inspired!
One of the most memorable meals I have had in a long time 🤍 The small tapas style plates allow for you to enjoy and sample so many items on the menu and thank goodness for that... having to choose is near on impossible!
The KFC (Korean fried chicken) with a coriander buttermilk emulsion was phenomenal, a dish I still crave every week, although we reminisce about them all. Let’s take a moment to appreciate the freshness of beautifully prepared edamame or the delectable richness of the pork belly roti (freshly made, warm roti with succulent pork belly = happiness ). Don’t be mistaken, we ate many more plates- mouthwatering waygu dumplings with bone broth, gnocchi to name a few...
Dessert was the lime on top, the perfect note to end off a night of phenomenal dishes... A coconut cashew cheesecake with the perfect balance of crunch, sweet and sour from the lime :)
Honestly if you do nothing else, treat yourself to a delectable dinner of perfect sized plates that are packed with flavour... you won’t leave disappointed 😬
Taryn Sharp
★★★★★
Lovely dining experience! Tuna was amazing, as well as the oysters!! We loved the concept. The staff and hostess were very professional and friendly. The portions were a little small but nevertheless we had a lovely evening!
Nhlaka Ngcobo
★★★★★
Mmmmmmhhh delicious that’s all my friends were saying
Chantal Kisten
★★★★★
We seem to have new restaurants popping up left, right and centre but there are no complaints from us.
Protégé opened this weekend in Franschhoek in the old space of the Garden Room and Bar at Le Quartier Français - I am silently contemplating on moving to Franschhoek purely for the sheer abundance of good restaurants.
Protégé is a Scott Kirton establishment - The guy who headed up La Colombe. Protégé. Scott Kirton. La Colombe. Just those tree words were enough to tell me that we were going to be wowed and wowed we were.
Protégé focuses more about sharing plates like you tapas. The only issue I have is that basically everything looks great so I had to restrain myself. My better have broke down our courses. We started of some Sourdough with Goats Butter, Olives and Biltong. Bread was warm and soft. The Goats Butter was excellent and that was some good biltong. I just had to try out their Asian Oysters because I love that everyone puts their own spin on it and Protégé didn't disappoint - plump and fat oysters hidden under a sharpish dressing. Usually we start with some MCC but decided to let our hair down and sample their signature cocktails. Basil and Raspberry Mojito for me and a Passion Fruit Margarita for him - both were delicious.
First Course:
SPICED SQUID with Chorizo, guacamole, cucumber and lime. The squid was cooked perfectly. A perfectly balanced dish.
KERALA STYLE FRIED LINE FISH with Labneh, cucumber and pickles. I have an unhealthy obsession with Kerala Fish Curry or Fried Fish. The first thing that hits you is the smell and no it isn't fishy. It was more of a roasted spice coupled with fresh curry leaves smell. Anyway, this dish was excellent with a mixture of textures. A truly authentic Keralen dish.
This lovely seafood course was washed down with their Elder Flower French cocktail - a soft and sweet smelling cocktail.
Second Course:
ROTI with Braised lamb, herbs and pickles. Perfect little roties that were soft and fluffy with the most tender lamb. Delicious but be sure to order two portions as you won't want to share these.
CONFIT PORK BELLY with Mozambican prawns and miso corn. The Pork Belly was cooked really well to the point where it actually melted in my mouth. Prawns were cooked perfectly. A lovely dish.
Third Course:
KFC with Coriander and buttermilk. So he came up with this funny acronym for his instagram post. KFC done right is Korean Fried Chicken and this was done so right. The Coriander and buttermilk foam/dipping sauce was the perfect accompaniment.
EAST COAST CRAYFISH done Cape Malay style. Now I was a bit apprehensive about this dish as I like my crayfish plain and simple with some butter and garlic. Having said that I truly enjoyed every mouthful of this version.
This course was washed down with their Geranium Gin and Tonic. It was ordered because we saw a couple floating past and it looked so beautiful with the pink colour and frozen block of ice with a Geranium flower in it. Beautiful with a lovely flavour and aroma.
For dessert I opted for the VANILLA PANNA COTTA with Macadamia and strawberry.
A lovely dessert that was a cool and light ending to an amazing lunch.
He couldn't say no to the Protégé selection of CHOCOLATE TRUFFLES and it was a good choice too.
The service was excellent even though this was only their second day. The food is outstanding and I will have to dine there again as I still want to try all the other dishes. If you sit inside you will have an excellent view of the kitchen and see the amount of concentration as well as work that goes into these sublime dishes. Definitely a restaurant to visit if you are going to Franschhoek.
