WATERFRONT The La Colombe Group of restaurants has announced the opening of two new restaurants, the Pier Restaurant and The Waterside Restaurant at the iconic V&A Waterfront in Cape Town Situated in Pierhead Building, guests will find Pier Restaurant on the first floor and The Waterside Restaurant on the ground foor, with each offering a different dining experience Scot Kitton, chef-proprietor of the La Colombe Group, says: We have been looking at various sites at the Waterfront for many years now. When this site became available we needed in convincing to undertake this project. We hope to create an experience the Waterfront has never seen before - for both locals and international guests alike." COMO82-844 - In Summative Assessment Case study o 4 202110 von Promenade Page 13 On the upper level diners will find Pier Restaurant, which will bring an intimate, muscourse fine-dining experience to one of the world's most-loved destinations. At the helm will be John Norris-Rogers, who left La Colombe to join the launch team at La Petite Colombe which under his guidance was recently named the second-best restaurant in Africa at the recent TripAdvisor Traveler's Choice Best of the Best Awards. With Norris-Rogers as head chef diners can expect the local produce to take centre stage, with a special emphasis on inspiration from the ocean. Dishes that diners can look forward to include confit mussels stoly cooked in chorizo oil or oysters poached tableside by the chets. Norris-Rogers says: "Being given the opportunity to move back to Cape Town and head up Pler Restaurant is incredibly exciting While the past four years at La Petite Colombe have been a fantastic journey, I can't wait to help launch Pier as a special experience in the city- cne that our guests will hopefully remember for the rest of their lives. Understanding that a memorable dining experience requires more than exceptional food. Pier Restaurant will be continuing two existing relationships with Aaron Farquhar, current manager of La Colombe joining the team as head of front of house, and Bone Interior Design Studio, as the interior design team. Trisha van der Merwe from Bone Interior Design Studio says "We've choson humbled textures in a soft palette to help create an unexpected sense of case, in what can be a busting location. The tones and materials are earthed and unpretentious, creating a sanctuary that places the spotlight on the exquisite cuisine. Guests can expect to see artisanal tiles, natural woods and dynamic furniture pieces, which will create a uniquely immersive experience in which to dine The Waterside will offer two different menus upon its launch including a four-course menu with selected choices available to the diner, or a more formal eight-course tasting menu, from a working lunch to celebratory meal with friends or impromptu pop-in on a beautiful summer's day Bringing her expertise to the kitchen is Roxy Mudie, who will be head chet having previously worked as sous chef at bom La Colombe and Protge. Guests can look forward to crayfish cooked over coals served with roast quail and sweetcom, with other highlights including oysters with umami broth and caviar, and strawberries with lemon verbena and coconut Question 6 Refer to the case study, specifically to the Pier Restaurant, and discuss which stages of the traditional family life-cycle this restaurant would typically appeal to and which stages are not catered for. Motivate your answer. (10 Marks) Question 7 The case study refers to 'fine-dining'. Explain why fine-dining is considered a limited problem solving decision' and indicate how a consumer's mood can influence his/her decision to do fine-dining. (5 Marks WATERFRONT The La Colombe Group of restaurants has announced the opening of two new restaurants, the Pier Restaurant and The Waterside Restaurant at the iconic V&A Waterfront in Cape Town Situated in Pierhead Building, guests will find Pier Restaurant on the first floor and The Waterside Restaurant on the ground foor, with each offering a different dining experience Scot Kitton, chef-proprietor of the La Colombe Group, says: We have been looking at various sites at the Waterfront for many years now. When this site became available we needed in convincing to undertake this project. We hope to create an experience the Waterfront has never seen before - for both locals and international guests alike." COMO82-844 - In Summative Assessment Case study o 4 202110 von Promenade Page 13 On the upper level diners will find Pier Restaurant, which will bring an intimate, muscourse fine-dining experience to one of the world's most-loved destinations. At the helm will be John Norris-Rogers, who left La Colombe to join the launch team at La Petite Colombe which under his guidance was recently named the second-best restaurant in Africa at the recent TripAdvisor Traveler's Choice Best of the Best Awards. With Norris-Rogers as head chef diners can expect the local produce to take centre stage, with a special emphasis on inspiration from the ocean. Dishes that diners can look forward to include confit mussels stoly cooked in chorizo oil or oysters poached tableside by the chets. Norris-Rogers says: "Being given the opportunity to move back to Cape Town and head up Pler Restaurant is incredibly exciting While the past four years at La Petite Colombe have been a fantastic journey, I can't wait to help launch Pier as a special experience in the city- cne that our guests will hopefully remember for the rest of their lives. Understanding that a memorable dining experience requires more than exceptional food. Pier Restaurant will be continuing two existing relationships with Aaron Farquhar, current manager of La Colombe joining the team as head of front of house, and Bone Interior Design Studio, as the interior design team. Trisha van der Merwe from Bone Interior Design Studio says "We've choson humbled textures in a soft palette to help create an unexpected sense of case, in what can be a busting location. The tones and materials are earthed and unpretentious, creating a sanctuary that places the spotlight on the exquisite cuisine. Guests can expect to see artisanal tiles, natural woods and dynamic furniture pieces, which will create a uniquely immersive experience in which to dine The Waterside will offer two different menus upon its launch including a four-course menu with selected choices available to the diner, or a more formal eight-course tasting menu, from a working lunch to celebratory meal with friends or impromptu pop-in on a beautiful summer's day Bringing her expertise to the kitchen is Roxy Mudie, who will be head chet having previously worked as sous chef at bom La Colombe and Protge. Guests can look forward to crayfish cooked over coals served with roast quail and sweetcom, with other highlights including oysters with umami broth and caviar, and strawberries with lemon verbena and coconut Question 6 Refer to the case study, specifically to the Pier Restaurant, and discuss which stages of the traditional family life-cycle this restaurant would typically appeal to and which stages are not catered for. Motivate your answer. (10 Marks) Question 7 The case study refers to 'fine-dining'. Explain why fine-dining is considered a limited problem solving decision' and indicate how a consumer's mood can influence his/her decision to do fine-dining. (5 Marks