Ala Carte Menu – July 2013


Truffle and cheese croquettes   Roasted garlic aioli   R45

Coconut broth   Vegetable dim sum, crispy onion, peanuts, pickled cucumber, bean sprouts,
sesame oil   R50

Salt and pepper prawns   Shaved radish, chorizo popcorn, sweet corn pureé  R65

Crispy lamb pasillas   Winter vegetable tagine, tabbouleh, smoked aubergine puree, pomegranate  R60

Assiette of duck  Smoked breast, spring roll, parfait, artichoke puree, walnut, onion marmalade  R65



Franschhoek trout   Crushed potatoes, grilled green beans, sauce vierge    R120

Bouillabaisse   Tomato, mussels, prawns, line fish, aioli    R125

Springbok medallions  Mash, butternut puree, red cabbage, candied walnuts   R125

Chalmar beef sirloin ¬† Bone marrow crust, smoked onion puree, gnocchi, red wine ‚Äėcaviar‚Äô, crispy mushrooms ¬†R145

Roast chicken   Soft polenta, rocket, pecorino  R110

Butternut and fontina raviolis  Pickled apple, radish, sage brown butter   R90


Green bean and tomato salad with shallot dressing R30

Rocket, tomato and pecorino salad R35 

Wilted spinach R25



Gin and tonic   Tonic jelly, gin syrup, lemon sorbet  R50

White chocolate and macha green tea macaroon  Passion fruit gel, ice cream/lime leaf cream    R50

Crème de banana soufflé    Salted caramel ice-cream, shortbread  R50

Profiteroles   Caramel ice cream, chocolate gel, hazelnut crack   R50

Passion fruit tart   Manderin caviar, chocolate brandy snap, lime leaf and lemon grass cream    R50

Selection of South African cheese   R65


For tables of 10 or more a 10% discretionary service charge will be added to your bill

Our opening hours are 7 nights a week from 6pm onwards and Sundays all day

A voluntary & much appreciated R5 donation will be added to your bill for Streetsmart Charity

La Mouette Restaurant  .  Tel 021 433 0856  .  78 Regent Road  .

Creation Wine and Dine

Creation Wine and Dine  

25 July ‚Äď R350pp

Starts 7pm


Welcome drink

Creation Sauvignon Blanc 2013



Coconut broth  Vegetable dim sum/crispy onion/peanuts/pickled cucumber/bean sprouts/sesame oil

Creation Viognier 2013


Open lasagne of crispy prawn  Pink grape fruit/Jerusalem artichoke/prawn bisque

Creation Chardonnay 2012


Assiette of duck  Smoked breast/ spring roll/ parfait/ celeriac puree/black pepper syrup/marmalade

Creation Syrah/ Grenache 2011


Springbok medallions   Mash/butternut puree/red cabbage/candied walnuts

Creation Merlot/Cabernet Sauvignon/Petit Verdot 2011


Gorgonzola  Pickled mushrooms/Puree/Bread crisps/Quince jam

Creation Pinot Noir 2012


Petit Fours



Chef Patron

Henry Vigar


Please notify the restaurant if you have any dietary requirements