October Spring Special Tasting Menu

Chef Henry Vigar’s

October Spring  Special Tasting Menu R120pp

A wine paring is available for an additional R160pp

We are very pleased to announce that due to popular demand, we will be offering our

Winter Special Menu until the end of October and will change the menu monthly.

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Onion bhaji and potato samoosa  yogurt and spiced tomato chutney

Villiera Brut N/V

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Butternut squash soup  coriander lavoche, pumpkin seed and cumin oil 

Mulderbosch ‘Steen op Hout’ Chenin Blanc  2009

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Roasted line fish Niçoise   confit potatoes, green beans, tomato and sauce verge

La Motte Sauvignon Blanc 2011

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Confit lamb shoulder  potato gnocchi, spiced yogurt, aubergine puree, mint and peas   

Boschendal Blanc de Noir 2011

or

Beef sirloin (R35 supplement)  smoked short ribs, mash, wilted kale and  red onion marmelade

Kleine Zalze Merlot 2010

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Sunny side up  guava, coconut espuma and chilli

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‘Strawberry cheese cake’  shortbread, marshmallow and crème fraiche sorbet    

Graham Beck Rhona Muscadel

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 This menu is offered for the entire table only

Vegetarian alternatives available on request

 

La Mouette Canape Menu

Canapes R15 each

Croquettes truffle and cheese

Vegetable spring rolls and nam jim dressing

Duck spring rolls with hoi sin

Salt and pepper prawn and sweet corn puree 

Sun-dried tomato and smoked mozzarella aroncinni

Mini burgers, caramelized onion and rocket

Chicken satay skewers with coconut dip

Onion bhaji, tomato chutney and yogurt

Chicken liver parfait on croutons

Tomato and rocket bruchetta

Chocolate macaroon

Soups R20 each

Butternut squash soup with bacon foam

French onion soup

To be ordered 48 hours in advance, for group bookings only

Indian supper club

The Indian Supper Club is on the 7th of September and starts at 7pm

The menu for the evening

Popadoms  raita and mango chutney

Onion bhaji  tomato chutney and yogurt 

pea and potato samosa 

Crispy calamari  tandorri sauce 

Koliwada prawn  sweet red chilli chutney

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Moghul chicken korma

Chicken tikka masala

Southern Indian lamb curry  aubergine and coconut

Spiced dahl

House made naan bread

Basmati rice with curry leaves

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Coconut sorbet, mango and chilli

New November Vegetarian Tasting Menu

Chef Henry Vigar’s

November 6 Course Spring Special Menu R150

With wines R300

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Onion bhaji and potato samosa  yogurt and spiced tomato chutney

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Coconut broth  spring onion, butternut and black sesame seeds 

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Marinated tomato salad  wild rocket, basil oil and goats cheese   

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Sweet corn risotto grilled asparagus, pecorino, rocket and lime gremolata

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Strawberries and cream  vanilla panacotta and strawberry foam 

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Cappuccino  coffee ice cream, milk foam and warm doughnuts

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This menu is offered for the entire table only

La Mouette Restaurant    78 Regent Road    Sea Point    Tel 021 433 0856

There is no place like home.

So Chef Henry and I have just returned from our 2 week culinary feast and family visits to the UK and all I can say is please hide the scales!

There is something about having friends in restaurants, especially if those friends live in London and know all the what’s what of what’s hot and what’s not in London and insist on taking you everywhere in a whirlwind food haze, read here ‘happiness is’.

Eating highlights of our trip most certainly were in no particular order:

Lets go obvious and based on our previous blog entry, yes we did go to Barrafina on night one (after a 14 hour flight, now that’s commitment) and the absolute highlight was their tapas style black pudding, roasted red peppers and quails eggs. I kid you not, this was like a beautiful salty, creamy, meaty delight all in one.

  • Then there is the other huge favourite called Bussaba Eathai – for all you ex-Londonners, this is the modern Thai place in Bond Street, or there is one in Soho also, where you always queue to the smell of incense and the salt and pepper calamari is to die for. So much so that Henry had two portions.
  • Then – lets bring out the big guns – there were two Michelin Starred visits – one was the very hip and happening (insert celebrity spotting Elijah Wood) Viajante in Bethnal Green – hold on to your Burberry macs – did she say Bethnal Green? Yes I did. The chef used to work at El Bulli and has opened a tiny dining room in what appears to be a library in a less than obvious choice of area. Does he pull it off? Absolutely. We had a 9 course blind tasting menu. You are not told what is coming next, only vaguely guided by wine choices, but what a journey. I ate things I have never eaten before and probably never again will. Of course Chef Henry and his best mate and senior sous chef of many years, Jon, eagerly tucked into fish gills and duck hearts and tongues, while I took deep breaths and jumped in with my eyes closed and my sense of adventure wide open. An array of culinary masterpieces make up this menu with many moments of brilliance and therefore come highly recommended – a well deserved Michelin star within months of opening and rumour has it star number 2 is on the way.
  • Last but by no means least was my personal favourite and a restaurant a stone’s throw from our old house in Marylebone, L’autre Pied. One Michelin Star, beautiful food, clean flavours and stunning presentation. I cannot recommend this restaurant enough to all you travellers who might find yourself in London soon – they have an amazing lunch special on £20 for 3 courses – you do the math. Oh and did I mention the manager is an ex-Capetonian and amazing?

Of all the eating and travelling and endless analysing and choosing items off different menus – the Capetonian and her amazing manner in Marylebone stole our hearts. There is something about our South African sunny side up-type warmth in the service industry, the genuine smile and the firm handshake that goes a long way.

Turns out, there really is no place like home.

Puttanesca sauce

Puttanesca is a Naples favourite it’s easy, full of flavour, satisfying. I use this sauce with lamb ravioli, I find the anchovy, tomato and basil works brilliantly with the flavour of lamb, but this sauce is also excellent tossed through some freshly cooked spaghetti.   

6 tomatoes, skinned deseeded and roughly chopped

4 cloves of garlic, halved

4 or 5 anchovy fillets, chopped

3 T olive oil

10 – 12 black olives, stoned and coarsely chopped

2 TBSP capers, soaked and drained

2 TBSP Italian basil, chopped

1/2 to 1 small red chili, chopped

Salt

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METHOD:

IN a deep pan lightly brown the garlic in hot oil. Add anchovies, crush to a paste with a fork.

ADD the tomatoes, olives, capers and the chili, cook over medium high heat for 10 minutes, stirring occasionally.

Finish with chopped basil.