La Mouette’s New 5 Course Winter 2020 Special Tasting Menu

The introduction of our new 5 Course Winter 2020 Special Tasting Menu presents the perfect opportunity for our guests to experience an extraordinary culinary journey.

Each of the dishes has been carefully selected to provide a balanced menu, allowing Chef Neill Anthony to showcase his talents using only the very best local and seasonal ingredients. And to further enhance our guests’ dining experience, each wine has been skillfully carefully paired with each dish.

5 Course Winter Special Tasting Menu


5 Course Winter 2020 Special Tasting Menu

 

Canapés

Cornetto, chicken liver parfait

Truffles Mac & Cheese with grain mustard

Brioche, Marmite butter

Deetlefs ‚ÄėVoyage‚Äô Cape White Blend 2018 (Breedekloof)

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Game Fish

Radish, fennel, yogurt, almond

Celestina White Blend 2017 (Cape Agulhas)

OR

Confit Cauliflower,

Mint, black garlic

Celestina White Blend 2017  (Cape Agulhas)

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White onion veloute

Tempura shallots, roast baby onions

Hartenberg Chardonnay 2017 (Stellenbosch)

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Lamb rump

Aubergine, lavender confit tomato, crispy quinoa

Morgenster ‚ÄėLourens River Valley‚Äô Bordeaux Blend 2012 (Stellenbosch)

OR

Line fish

Leek fondue, vichyssoise sauce

Jordan ‚ÄėThe Outlier‚Äô Barrel Fermented Sauvignon Blanc 2018 (Stellenbosch)

OR

Fresh linguini

Herbs, wild mushrooms

Kaapzicht Cinsaut 2018 (Stellenbosch)

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Warm chocolate mousse

Puffed rice, milk sorbet

Thelema Semillon Late Harvest 2015 (Stellenbosch)


The cost of our new 5 Course Winter 2020 Special Tasting Menu is R350-00pp for the full five-course menu and with wines it is R650-00pp.

Please be advised our Winter 2020 Special Tasting Menu is available for the whole table only.

Kindly notify the management of any dietary restrictions or allergens.

 

A discretionary 12% service charge will be added to your bill.

La Mouette


As part of the reopening, we have¬†reduced service times, opening for dinner only from Tuesdays to‚Äď Saturdays from 17h30 ‚Äď 22h00 and for lunch on Sundays from12h00 ‚Äď 15h00.

To manage social distancing requirements, seating has been limited, and booking is therefore essential.

Guests can expect the highest level of safety procedures on arrival, including registration via QR codes, single-use and / or QR code menus, as well as sanitizing stations.

All guests will be required to wear face masks except when seated.

La Mouette is now taking reservations

Happiness is!
We are excited to announce our doors are opening again!

La Mouette reopens on Friday 28 August 2020!
Lamouette-Restaurant-outside-area

As part of the reopening, we have¬†reduced service times ‚Äď opening for dinner only from Tuesday ‚Äď Saturdays from 17h30 ‚Äď 22h00 and for lunch on Sundays from 12h00 ‚Äď 15h00.¬†To manage social distancing requirements, seating has been limited, and booking will be essential.

Guests can expect the highest level of safety procedures on arrival, including registration via QR codes, single-use and / or QR code menus, as well as sanitizing stations. All guests will be required to wear face masks except when seated.

In June this year, we¬†announced the appointment of¬†Private Chef Neill Anthony¬†as the restaurant’s new culinary advisor. Within this role,¬†Neill¬†will oversee the fulfilment of¬†La Mouette‚Äôs culinary vision and operations. He has spent the last ten weeks developing new dishes, aiming to unveil his first full menu once¬†La Mouette¬†opens on Friday,¬†28th August 2020.

3 Course & 2 Course Menu by Chef Neill Anthony

La Mouette

3 Course & 2 Course Menu by Chef Neill Anthony

*Menus are seasonal and change regularly

 

3 courses R450 + Wine R775

2 courses R350

 

Truffle and cheese croquettes- garlic aioli R90

STARTERS:

Prawn ravioli – fresh peas, coconut bisque

Leeuwenkuil Reserve White Blend 2017 (Swartland)

 

Crispy chicken terrine Рpickled turnip, potato purée, chicken skin salt

Hartenberg Chardonnay 2017 (Stellenbosch)

 

White onion risotto – tempura shallots, fresh herbs

Paul Cluver Riesling 2018, Elgin

 

Cured yellow tail – almonds, yogurt, fennel veloute

Hermanuspietersfontein ‚ÄėKat met die Houtbeen‚Äô Sauvignon Blanc 2016 (Sondagskloof)

 

MAINS:

Ricotta gnudi Рroot vegetable purée, hazelnut butter
Stark-Cond√© ‚ÄėThe Field‚Äô White Blend 2018, (Stellenbosch)¬†¬†

 

Line fish – potato terrine, tomato fondue, braised fennel, basil

Rijk’s Chenin Blanc 2017 (Tulbagh)

 

Lamb rump – Aubergine, lavender confit tomato, crispy quinoa

Vriesenhof Pinotage 2009 (Stellenbosch)

 

Braised beef – confit cauliflower, mint, black garlic

Morgenster ‚ÄėLourens River Valley‚Äô Bordeaux Blend 2012 (Stellenbosch)

 

DESSERT:

Orange parfait – almond crumb, milk chocolate ice cream, warm chocolate mandolins

Thelema Semillon Late Harvest 2015 (Stellenbosch)

 

Warm chocolate mousse – puffed rice, milk sorbet

Peter Bayly Cape Late Bottled Vintage 2008 (Calitzdorp)

 

Raspberry tart  Рcreme diplomat, raspberry sorbet, white chocolate snow

Thelema Semillon Late Harvest 2015 (Stellenbosch)

 

South African cheeses –¬† (R80 supplement)

Peter Bayly Late Bottled Vintage 2008 (Calitzdorp)

 

Kindly notify the management of any dietary restrictions or allergens.

Please be advised 2 or 3-course menu is available for the whole table only

Our menu is fresh, seasonally inspired and changes often.

Garlic, onion, and seasoning form the base of our cooking, and nuts are present in our kitchen.

 A discretionary 12% service charge will be added to your bill.