Upcoming food and wine paring evening 28 July 2010

 Well, This is our 10th week since we opened on the 6th of May, and it’s looking great!

Every day brings more and more bookings and we are filling up faster than we can write! Our winter special has attracted great curiosity and repeat visits from far away.

A big Thank You to everyone who has supported us these last couple of weeks!

 Onto even more exciting news… We are now going to be hosting monthly events, so be sure to look at our events listed! We are starting off with a food and wine pairing evening, on the 28th of July 2010, with Springfield Wine Estate.

Henry will prepare a delicious 6 course tasting menu which will be paired up with 6 of Springfield’s delectable wines. Springfield’s winemaker, Jeanette Bruwer, will join us to present tasting notes on her wines and enjoy the evening with our guests.

Only 50 tickets available, so be sure not to miss out on this event!!

We look forward to welcoming you all soon!

Nanette van der Walt

Team Lamouette

Tasty tasting menu at La Mouette R150 for 6 courses!

We have been running our Winter Special for one week and I must say, overall the feedback has been amazing with most people requesting email updates of when it changes so they can come again!

Chef Henry Vigar is presenting 6 courses of half-sized portions inspired by our ala carte menu in order for our guests to sample as much as possible in what I like to call the Winter Menu Journey.

First you will be presented with our lovely ‘house bread’ as the staff have started to call it. Home-made foccacia served warm with salted butter. You then start your menu journey with the very addictive and incredibly moreish cheese and truffle croquettes or crispy calamari as a pre-dinner snack. This is followed by a choice of either coconut broth or butternut soup – just enough to not fill you up.

Then comes my favourite; the salt and pepper pork belly or a choice of lovely fresh tuna tartar with avocado puree as the starter course. After that you choose between either the kingklip, served with crushed potatoes and sauce vierge or the sirloin that comes with mash, spinach, bone marrow and bordelaise sauce, cooked to order.

Having tried this menu myself, by this stage I thought ok – I have had enough. But wait – as soon as the apple sorbet with cider foam arrives, this changes the journey to a whole different level. A palate cleanser so fresh you feel like you can do it all again!

And now – I feel it is my duty to award the dessert a whole paragraph of love – my favourite of all times and possibly the reason why I am marrying the chef… Chocolate macaroon with honeycomb ice cream. If I could post photos of the expression on people’s faces when they try this for the 1st time I would as it speaks of heaven and they would be right! Perfect crunch outside to smooth and gorgeous ganache inside. Not too much, but just enough to leave you sweet upon departure.

For the more savoury inclined we also have a peppered cheddar from Kimberly on offer, served with home made lavoche biscuits and chutney. Come and enjoy!

All of this for R150 – 6 courses!

Lovely.