In the realm of exceptional dining, each dish tells a story, and here John Norris-Rogers stands as a true maestro. Leading the charge at La Petite Colombe, his culinary prowess has earned the restaurant a well-deserved title as the second best in Africa at the TripAdvisor Traveller’s Choice 'Best of the Best' Awards.

With eager anticipation, Dossier ventured into Pier Restaurant at Cape Town's V&A Waterfront to experience his Chef’s Menu firsthand.

Introducing something unique and exceptional to a space not typically associated with fine dining was a brilliant move. John Norris-Rogers and his team have brought excellence to an area that is known as, well let’s be frank, a tourist trap.

My Canon camera and I will take you thought the experience of the Chef’s Menu. And hope we do it justice.

As the sea breeze dances around, mingling with the bustling waters and the gentle sway of boats - a front-row ticket to an exceptional culinary experience, and the backdrop of nautical theatre. We can even see the seals play from our table. But before the curtains rise on this gastronomic spectacle, there's the obligatory bubbly, setting the mood as we acquaint ourselves with the surroundings and the attentive wait staff.

The décor is understated elegance - clean lines and natural elements. Upstairs, where the meal is served, the space is just right - not too big, not too small - allowing us to witness the kitchen in action, the rhythmic dance of chefs meticulously plating dishes. It's a symphony of sights and sounds, a theater where every detail is finely curated to enhance the experience of exceptional cuisine.

Let me take you on a visual tour.

To start start the journey:

Salmon, Horseradish, Dill: Delicate flakes of salmon, kissed by the ocean's brine, harmonize with the fiery kick of horseradish and the refreshing whispers of dill. Each bite is a dance of flavors, where the richness of the salmon is lifted by the sharp tang of horseradish and the herbaceous brightness of dill, creating a symphony on the palate that lingers like a gentle sea breeze.

Black forest Ham, Pumpkin, Swahili Serenade: A fusion of cultures and flavors, where the smoky sweetness of Black Forest ham meets the creamy decadence of pumpkin, elevated by the exotic allure of Swahili spices. With each forkful, one is transported on a culinary journey, from the misty forests of Germany to the sun-kissed savannas of Africa, as the symphony of spices serenades the senses with its mesmerizing melody.

Oyster, MCC, Apple: A marriage of elegance and sophistication, where the briny essence of oyster is enlivened by the effervescent sparkle of MCC (Méthode Cap Classique), while the crisp sweetness of apple adds a tantalizing contrast. Each bite is a celebration, as the ocean's bounty meets the finest bubbles, complemented by the crisp juiciness of apple, creating a symphony of flavors that dance gracefully on the palate.

The crockery is a whimsical ceramic forest. But it's the oysters that steal the show. It's as if nature itself has conspired with the chef to create a moment of pure magic, clouds swirling around the oysters.

Sourdough, Curried Hake, Smoked Mussel, Chorizo, Toasted Yeast: A symphony of land and sea, where the tangy warmth of sourdough embraces the delicate spice of curried hake, while the smoky essence of smoked mussel intertwines with the bold flavor of chorizo. Each bite is a journey through layers of complexity, as the toasty notes of yeast provide a comforting backdrop to this culinary masterpiece, harmonizing the diverse elements into a chorus of flavors that linger on the palate long after the last bite.

Szechuan Tuna, Tamarind, Ponzu, Basil: An explosion of Asian-inspired flavors, where the fiery heat of Szechuan tuna is tempered by the sweet tang of tamarind, while the zesty freshness of ponzu and the aromatic allure of basil add layers of complexity. With each bite, one is transported to the bustling streets of Asia, where the vibrant colors and bold flavors awaken the senses, creating a symphony of taste that dances on the palate with every tantalizing morsel.

Langoustine, Pork Jowl, Spiced Coconut: A marriage of indulgence and exoticism, where the succulent sweetness of langoustine is complemented by the rich decadence of pork jowl, while the aromatic spices of coconut transport the palate to tropical shores. Each bite is a revelation, as the tender flesh of langoustine melts in the mouth, harmonizing with the unctuous richness of pork jowl and the subtle heat of spiced coconut, creating a sensory experience that is both luxurious and unforgettable.

Scallop, Sunchoke, Bacon Dashi: A symphony of land and sea, where the delicate sweetness of scallop meets the earthy richness of sunchoke, enveloped in the smoky embrace of bacon-infused dashi. Each element of this dish plays its part in a culinary ballet, with the tender scallop providing a luxurious centerpiece, while the nutty undertones of sunchoke add depth and complexity. Meanwhile, the bacon dashi, with its savory umami essence, ties the flavors together in a savory embrace, creating a sensation that is both comforting and sublime. With each spoonful, one is transported to a world of indulgence, where every mouthful is a celebration of the senses.

To clear the palate: Nitrogen-Poached Kalamansi: Zesty tang of kalamansi is transformed into a delicate jewel through the alchemical magic of nitrogen poaching. The citrusy essence of kalamansi bursts forth in a symphony of flavour, tempered by the ethereal lightness imparted by the nitrogen. The result is a sublime confluence of tartness and sweetness.

Petit Poussin, Sweetbread, Turnip, Truffle: A symphony of luxury and refinement, where the tender flesh of petit poussin is complemented by the creamy richness of sweetbread, adorned with the earthy sweetness of turnip and the intoxicating aroma of truffle. Each component of this dish contributes to a harmonious balance of flavors and textures, with the succulent poussin providing a delicate foundation upon which the velvety sweetbread rests. Meanwhile, the gentle sweetness of turnip adds a subtle contrast, while the heady fragrance of truffle infuses every bite with an air of extravagance. With each forkful, one is transported to a realm of culinary indulgence, where every mouthful is a celebration of the senses, leaving a lingering impression of decadence and delight.