New Years Eve Menu

New Years Eve Menu

 

R495-00 per person

 

La Mouette Cosmopolitan on arrival

________

Tapas to share for the table   

Chilled tomato gazpacho 

Truffle and cheese croquettes 

Caprese salad 

Flat bread and focaccia 

Smoked mozzarella and sundried tomato arancini 

_________

Roasted Linefish  potato gnocchi, tomato, grilled baby marrow and aubergine puree 

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Beef sirloin  triple cooked chips, confit tomato, baby water cress and smoked bordelaise sauce  

or 

Pea and mint risotto  Fairview goats cheese, pea cress and crispy parsley 

_________

‘Strawberries and cream’  strawberry espuma, vanilla panacotta, basil and warm doughnut

_________

‘Cappuccino’  coffee ice cream, milk foam and chocolate macaroon 

or

Selection of South African cheese  toasted fig bread and lavoche

_________ 

L’avenir Brut Rose 2009 at midnight

Christmas Day Lunch Menu

Christmas day lunch menu

R350-00 per person

Cheese and truffle croquettes  tomato and basil dressing 

_____________

Chilled tomato gazpacho  cucumber, rock melon and herb oil 

____________

Roasted linefish  crushed potatoes, baby spinach and sauce vierge

or

­­­Roasted chicken  roasted summer vegetables, cous cous salad and feta cheese

or

Roast Beef  triple cooked chips, salad and béarnaise sauce

or

Pea and mint risotto  Fairview goat’s cheese and crispy parsley 

__________________

Extra sides available at R25 each

potato salad / green salad / chips

__________________

Apricot sorbet  yoghurt foam and cumin crumble

_____________________

 ‘Cappuccino’  coffee ice cream, milk foam and chocolate macaroons

or

Selection of South African cheese  toasted fig bread and lavoche

Sweetened cottage cheese

Sweetened cottage cheese

75g sugar

200g smooth cottage cheese 

Cream together and place in a plastic squeeze bottle and refrigerate till required.

Black pepper marshmallow

80g egg whites

120g sugar

50ml water

5 leaves gelatine, soaked 

Boil sugar and water to till 115oc

Add black pepper

Whisk whites till soft peaks

Slowly add sugar mixture

Whisk until mix is cool

Freeze till needed

Strawberry jelly  

300ml water

150g sugar

200g strawberries

Zest and juice of 1 lemon

2.5 leaves gelatine soaked 

Bring water and sugar to boil in a sauce pan.

Add strawberries, lemon zest and juice.

Simmer for 5 minutes.

Strain through a fine sieve.

Add gelatine and dissolve.

Set in a container in the fridge for at least 4 hrs ahead of cutting.

Shortbreads

125g butter

55g caster sugar

180g plain flour 

Heat the oven to 190c.Beat the butter and the sugar together until smooth.

Stir in the flour to get a smooth paste. Turn on to a work surface and gently roll out until the paste is 1cm/½in thick.

Cut into fingers and place onto a baking tray. Sprinkle with icing sugar and chill in the fridge for 20 minutes.

Bake in the oven for 15-20 minutes, or until pale golden-brown. Set aside to cool on a wire rack.

Strawberry fields forever

I have fond memories of strawberries, from a young age we used to visit a strawberry farm not far from my home city Lincoln and fill up a basket for a 50 pence. Picking the sun warmed-fruit and eating fruit directly from the source was quite a magical thing as opposed to refrigerated supermarkets that we were accustomed to.

Of course strawberry season in little old England is very short lived July-August.

Many people (English) reckon that English strawberries are the best. I believed this to until a visit to Paris where I tried a gariguette strawberry in a market in Montmartre which blew me away and this was in late spring.  

When I moved to Cape Town I first saw strawberries in the supermarket in August……in winter season?…..local……yes….the asparagus is not even out yet, how can this be? Apparently asparagus is a shoot and will only come up in mid spring  and strawberry season in the Cape runs from September – mid December but can be grown in tunnel from as early as May.

Anyway we are in full strawberry season and they are tasting great.  I thought that I have to include them in the up and coming October menu. I wanted to do something classical, nostalgic but modern.  So I starting thinking about strawberry cheese cake and as lovely as it is, it is equally un-fashionable. I decided to de-construct the dish with out losing the flavours of the classic. Therefore I started with a sweetened smooth cottage cheese, a shortbread, strawberry jelly, fresh strawberries, lemon zest, black pepper marshmallow, mint and a crème friache sorbet.

See you soon

Chef  Henry

‘Strawberry cheese cake’