New Year Eve Tasting Menu

New Year eve Tasting Menu

7 courses R950

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Chilled Vichyssoise  Crayfish, smoked leeks, leek ash, potato crisps

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‘Summer salad’ 

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Assiette of duck  Marinated cherries, tonka bean and pistachio crumble  

Or 

Blow torched tuna  Rasien puree, crispy cauliflower, cashew nuts, tamarind glaze, carrot and curry emulsion

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Sweet corn minestrone  Farfalle, hake, crispy prawn and mussel

Or

Namibian lamb  Loin, sweetbreads, lamb croquette, fondant potato & smoked aubergine date puree

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Textures of Gorgonzola  Pickled walnuts, port syurp, apricot and saffron chutney

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Pre dessert

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Chocolate  Pave, smoked caramel, ameretto jelly, coffee cream, roasted almond ice cream

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Chef Patron Henry Vigar

Christmas Tasting Menu

Christmas Tasting Menu

6 courses R445

 

Tapas to share for the table  

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Burrata  Tomato fondue, green gazpacho, parmesan and kombu crust

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Cured Franschhoek trout  Horseradish, rye bread croutons, pickled cucumber and citrus dressing    

Or

Crispy pork cheeks  Gammon croquettes, pickled apple, crackling, sage and cauliflower puree 

_________

Grilled line fish Nicoise  Aioli, confit tomato, grilled fine beans, olive tapenade, artichokes and boquerones

Or 

Beef rib eye  Pomme dauphine, béarnaise sauce and salad  

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Optional cheese course R50 supplement

Textures of gorgonzola  Pickled walnuts, port syrup and  apricot and saffron chutney

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Pre dessert

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Strawberry trifle and doughnuts  
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Chef Patron Henry Vigar

Our opening hours Tuesday to Sunday nights 6pm onwards and Sundays all day

For tables of 10 or more a 12% discretionary service charge will be added to your bill

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.  www.lamouette.co.za

November Ala Carte

Starters

Cheese and truffle croquettes Roasted garlic aioli  R50

Roasted cauliflower soup   Gruyere cheese scones, truffle Chantilly and red onion jam   R65

Celery panacotta  Hazelnut crumble, grilled asparagus, apple and celeriac remoulade   R65

Salt and pepper squid  Roasted corn, puree, pickled cucumber , caramelised onion ketchup and chilli dressing R70

Peas, ham and eggs Glazed pork belly, lomo, peas, parmesan cream and egg yolk emulsion   R75

 

Mains

Franschhoek Trout  Tartare, cauliflower cous cous, quinoa, crispy calabash, pickled pumpkin seeds, spiced chicken jus  R155

Beef sirloin   Mushrooms on toast, béarnaise relish, parmesan and truffle sauce  R165

Springbok ‘pie’  Bitterballen, medallion, spring baby vegetables, smoked mash and crispy pastry   R170

Pulled Crispy Lamb Fondant potato, smoked aubergine puree, date, courgette and onion fritter  R150

Roasted chicken breast Butternut puree, pot sticker, cashew nuts, pickled shitake, and coconut foam   R130

Butternut risotto  Hazelnut and Parmesan crust, wood sorrel and  sage brown butter  R125 

 

Sides

Mixed leaf salad R30 / Wilted spinach R25 / Triple cooked potato wedges R30

 

Desserts

Deconstructed rhubarb crumble  Rhubarb compote, custard ice cream, almond crumble  R55

Textures of gruyere  Caramelized onions, pickled onions and date puree  R80

Lemon and poppy seed cake  Meringue, lemon curd, syrup and crème fraiche granita   R55

Eton mess  Meringue, lemon curd, strawberries, vanilla cream, cassis gel and strawberry sorbet   R55

 

For tables of 10 or more a 12% discretionary service charge will be added to your bill

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

Don’t forget La Mouette caters for events of all sizes – email reservations@lamouette.co.za

La Mouette Restaurant.  Tel 021 433 0856.  78 Regent Road.  www.lamouette.co.za

 

November Spring Tasting menu

Spring Tasting Menu

6 courses R295 with wines R475

 

Roasted cauliflower soup    Gruyere cheese scones, truffle Chantilly and red onion jam

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Celery panacotta  Hazelnut crumble, Grilled asparagus, apple and celeriac remoulade

________

Peas, ham and eggs  Glazed pork belly, lomo, peas, parmesan cream and egg yolk emulsion

Or

Salt and pepper squid  Roasted corn, puree, pickled cucumber and caramelized onion ketchup

_________

Springbok ‘pie’  Bitterballen, medallion, spring baby vegetables, smoked mash and crispy pastry

Or 

Franschhoek trout  Tartare, cauliflower cous cous, quinoa, crispy calabash, pickled pumpkin seeds, spiced chicken jus

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Optional cheese course R45 supplement with wine R80

Textures of gruyere  Caramelized onions, pickled onions and date puree

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Eton mess  Meringue, lemon curd, strawberries, vanilla cream, cassis gel and strawberry sorbet

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Memories of sweets by the seaside
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Chef Patron Henry Vigar