Sunny side up

1kg apricots

300g sugar

450ml water

5 tbsp. glucose

6g agar agar

2 leaves gelatine

 

Place all ingredients except gelatine in a pan, bring to the boil, simmer until apricot are full cooked and falling apart.

Pass every thing through and fine sieve.

Add soaked gelatine.

Set in fridge.

Blend in blender till completely smooth.

Set in moulds in freezer for dipping.

Dip

450ml orange juice

50g sugar

10g agar agar

 

Bring all to the boil in the pan and boil for 2 minutes.

 

Yogurt espuma

800g yogurt

150g honey

2g xantham gum

2 x leaves gelatine

 

Place all ingredients in the blend except gelatine.

Blend till mix is warming with the heat of the blender then add gelatine

 

 

A sweet tale

People often comment on our desserts at the restaurant that they are nostalgic/quirky/playful.

In truth I love to have fun with desserts.

Up until a few years ago I had very little pastry knowledge, I had worked as a head chef in restaurants that gained Michelin stars, but pastry was always a bit of a grey area, so I decided to work on my weak points to become a better all round chef. I took a job as a chef de partie at The Square, Mayfair, London (two star Michelin). We were 6 people in the pastry section and it was very demanding hours and work load. We used to have to make 5 different types of bread twice a day from scratch and that sort of thing, where an 18 hour workday was only broken up by coffee on the wall outside. But I really learned the basics and principals of recipes that in time could be adapted to any flavours.

 

Chocolate/sweet/desserts are often associated with childhood memories allowing chefs to play on this association when being creative in the pastry section. I feel this style isn’t so relevant in savoury kitchen as it can become foolish and almost gimmicky.

Modern chefs have also shown us how the sweet and savoury cuisines cross over.

I have always wanted to do a restaurant that is purely desserts to play on these basic principals but could I really create a viable business out of this? I don’t think so. Therefore I decided to do a dessert tasting for one lunch only on the 10th of December.

The menu kicks off with semi savoury/dishes dishes to show how the 2 cuisines cross over. One of which is what I call on the menu a ‘sunny side up’ duck egg with warm duck rillettes on toast here there is no eggs whatsoever. The egg yolk is made from apricot with a yogurt and honey espuma, flavours that I have done in the past with duck foie gras and works to cut the fat making the dish more digestible I have used a real duck rillette that is slightly warmed and spread onto toasted sweet brioche. The menu gets progressively sweeter with a signature gin and tonic, followed by a deconstructed strawberry cheese cake, then flavours of a caramel latte (caramel, coffee and nut affair) and to finish a rich chocolate fondue.

La Mouette and Dombeya Wine and Dine

Come and join Riani Strydom, winemaker of Dombeya for a evening of delicious  food paired with outstanding wines

at 7:00 pm on the 29 th  of  November 2011

Dombeya

 4 course wine and dine  for R280 

Tuna tartare  pickled cucumber, avocado puree, toast and spiced tomato jelly 

Dombeya Sauvignon Blanc 2011 

_______________ 

Grilled Angelfish Niçoise Salad  confit potatoes, green beans, tomato and sauce vierge 

Dombeya Chardonnay 2010

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Confit duck  sautéed potatoes, braised red cabbage and green peppercorn sauce 

Dombeya Merlot 2008 

_______________ 

Dark chocolate macaroons & black pepper turkish delight 

Dombeya Shiraz 2008

Please contact Janine at La Mouette to make a reservation for the evening

Tel: 021 433 0856       or   janine@lamouette.co.za

Deluxe Vegetarian Menu

Deluxe  Vegetarian Tasting Menu R240pp

With wines R480 

Bloody Mary  spiced tomato jelly, celery, black pepper and tomato foam

_________ 

Truffle and cheese croquettes  smoked tomato aioli 

_________ 

Pea and mint soup goats cheese, cumin and lavoche 

__________ 

Marinated tomato salad  wild rocket, basil oil and goats cheese   

_________ 

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

_________ 

Sunny side up  Apricot, yogurt foam and coriander cress 

__________ 

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

___________ 

Kimberly peppercorn cheddar  quince paste and lavoche

This menu is offered for the entire table only

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

Ala Carte Menu

Starters

Chilled tomato gazpacho garlic croutons and smoked herb oil  R50

Truffle and cheese croquettes smoked tomato aioli R45

Watermelon carpaccio feta cheese, black olive tapenade, gazpacho jelly and wild rocket  R50

Sweet corn risotto grilled baby marrow, pecorino, rocket and lime gremoulata R55

Salt and pepper prawns chorizo popcorn and sweet corn pureé  R65

Crispy thai beef salad rice noodles rolls, cucumber and tamarind dressing  R55

Sweet corn risotto grilled baby marrow, pecorino, rocket and lime gremoulata   R55

Assiette of mushrooms pickled shiitake, puree, ravioli and mushroom crumble  R50

Crayfish raviolis almond crumble cauliflower and truffle foam  R95


Mains

Bouillabaisse pan-fried line fish, mussels, tomato and prawn tortellini  R120

Roasted linefish Niçoise Salad confit potatoes, green beans, tomato and olives  R130

Free-range chicken spinach, crushed potatoes and sauce vierge  R120

Assiette of duck duck breast, rillettes, liver parfait, potato spring rolls and apricot puree  R140

Chalmar beef sirloin steak smoked celeriac puree, caramelized baby onions, gorgonzola, and red wine sauce  R145

Confit shoulder of lamb ratatouille Provençal, grilled courgette and smoked aubergine puree   R130

Sweet corn risotto grilled baby marrow, pecorino, rocket and lime gremoulata    R110


Sides

Chips R25 Green beans R30 Mixed leaf salad R25 Spinach R20

Rocket, tomato and pecorino R35

 

Desserts

Gin and tonic tonic jelly, gin syrup and lime ice cream  R45

Banoffee salted caramel ice cream, banana cream and almond financier R45

Cappuccino coffee ice cream, milk foam, dark chocolate macaroons and warm doughnuts  R50

Lemon tart  crème fraiche sorbet and strawberries R45

Selection of South African cheese R65

Menu is subject to change

Deluxe Tasting Menu

November 8 Course Deluxe Tasting Menu R240pp

With wines R480 

Bloody Mary  spiced tomato jelly, celery, black pepper and tomato foam

_________ 

Truffle and cheese croquettes  smoked tomato aioli 

_________ 

Pea and mint soup goats cheese, cumin and lavoche 

__________ 

Grilled tuna Niçoise confit potatoes, green beans, tomato and sauce verge 

_________ 

Beef sirloin  smoked aubergine puree, carrots, potato gnocchi and oxtail

_________ 

Sunny side up  Apricot, yogurt foam and coriander cress 

__________ 

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

___________ 

Kimberly peppercorn cheddar  quince paste and lavoche

This menu is offered for the entire table only

Vegetarian alternatives available on request 

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

6 Course Spring Special

Chef Henry Vigar’s

November 6 Course Spring Special Menu R150

With wines R300 

_____________ 

Onion bhaji and potato samosa  yogurt and spiced tomato chutney

_____________ 

Coconut broth  spring onion, butternut and black sesame seeds

_____________ 

Tuna tartare  avocado puree, toast and spiced tomato jelly 

______________ 

Free-range chicken   spinach, crushed potatoes and sauce vierge    

_______________                                                                                           

Strawberries and cream  vanilla panacotta and strawberry foam 

_______________ 

Cappuccino  coffee ice cream, milk foam and warm doughnuts

________________

 

This menu is offered for the entire table only

Vegetarian alternatives available on request 

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