New on our 3 course menu

Pan-fried scallops (R50 supplement)
Peas, ham hock, samphire, pickled onions and mint oil

Locally caught line fish – Malaysian fish curry, tempura courgette flower and tamarind glaze

Pineapple and coconut – Fermented pineapple grantia, coriander oil and sorrel

5 Course Spring Tasting Menu R345pp (with wines R620pp)

La Mouette croquettes with garlic aioli
DG Pale Cream Sherry NV (Spain) 

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Sweetcorn soup
Charred baby corn, corn shoots, basil pistou
Celestina White Blend 2017 (Cape Agulhas) 

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House made ricotta gnocchi
Smoked aubergine, tahini dressing, filo crisp, tomato chutney
Kaapzicht Cinsaut 2017 (Stellenbosch) 

OR 

Heirloom potato carpaccio
Truffle goat’s cheese mousse, pickled mustard seeds, capers and hazelnut dressing
Hartenberg Chardonnay 2017 (Stellenbosch) 

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Locally caught line fish
Shaved fennel, burnt orange, anise velouté
Hermanuspietersfontein ‘Kat met die Houtbeen’ Sauvignon Blanc 2016 (Sondagskloof)

OR 

Ostrich fan fillet
Pickled beetroots, cured egg yolk emulsion, herb purée
Vriesenhof Pinotage 2009 (Stellenbosch)

OR 

Ratatouille
Smoked herb oil, piment d’espelette
Eikendal ‘Charisma’ Red Blend 2018 (Stellenbosch)

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Raspberry chocolate
Parfait, Nesquik bubble, compressed strawberries
Thelema Semillon Late Harvest 2015 (Stellenbosch)

New Winter Special tasting menu for R295 – 11th of July 2019

 

La Mouette croquettes with garlic aioli
DG Pale Cream Sherry no1 (Spain)

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Roasted butternut soup
hazelnuts, goat’s cheese, onion cress and parmesan crisp
Hermanuspietersfontein ‘Kat met die Houtbeen’ Sauvignon Blanc 2015 (Sondagskloof)

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Local hake
triple cooked parsnip, miso, torched kale and umami dressing
Oldenburg Chardonnay 2018 (Stellenbosch)

OR

Brassica salad (V)
pickled cauliflower, broccoli tartare, sage oil, smoked cheese fondue sauce
Leeuwenkuil Reserve White Blend 2017 (Swartland)

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Beef short rib cottage pie

potato foam, parsley oil, mushrooms and BBQ carrot purée
Morgenster ‘Lourens River Valley’ Bordeaux Blend 2010 (Stellenbosch)

OR 

Jerusalem artichoke risotto (V)
sweet pickled artichokes, walnut brown butter and watercress
Rijk’s ‘Touch of Oak’ Chenin Blanc 2016 (Tulbagh)

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Lemon posset
rhubarb, mint oil, almond crumble and warm vanilla doughnuts
Thelema Semillon Late Harvest 2015 (Stellenbosch)

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Corkage is unfortunately not allowed with our Winter Special Menu

Kindly notify management of any dietary restrictions or allergens. 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.

 

For tables of 6 or more, a discretionary 12% service charge will b

Winter Special

l a    m o u e t t e

5 Course Winter Special Menu R295 + Wine R545

 

 

La Mouette croquettes with garlic aioli
DG Pale Cream Sherry no1 (Spain)

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Roasted butternut soup
Hazelnuts, goat’s cheese, onion cress and parmesan crisp
Hermanuspietersfontein ‘Kat met die Houtbeen’ Sauvignon Blanc 2015 (Sondagskloof)

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Local hake
Jerusalem artichoke purée, bone broth and pomme dauphine
Domaine Des Dieux Chardonnay 2014 (Hemel-en-Aarde Valley)

OR

Organic beet salad (V)
House made ricotta, tempura leaf and beetroot ketchup
Thorne & Daughters ‘Copper Pot’ Pinot Noir 2018 (Western Cape)

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Beef short rib
Confit sweet potato, pickled turnip, auber gine and miso purée
Morgenster ‘Lourens River ValleyBordeaux Blend 2009 (Stellenbosch)

OR

Wild mushroom risotto (V)
Umami dressing, rocket and parmesan
Mother Rock ‘Force Majeure’ Red Blend 2016 (Swartland)

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Lemon posset
Rhubarb, mint oil, almond crumble and warm vanilla doughnuts
Thelema Rhine Riesling Late Harvest 2009 (Stellenbosch)

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“Corkage is unfortunately not allowed with our singer special”

Kindly confirm all dietaries when booking.

3 and 2 course Menu and we are now open on Monday nights

3 Courses R450 + Wine R795 / 2 Courses R350

 

Burrata, roasted tomato salad, persillade
Kaapzicht Cinsaut 2017 @ R105 p/g

Salt and pepper squid, piquillo peppers, white bean purée, pickled radish
Leeuwenkuil Reserve White Blend 2017 @ R80 p/g

Grilled asparagus, samphire, leek oil, tomato essence, seaweed butter
Trizanne Sauvignon Blanc 2018 @ R75 p/g

Tuna tartare, ajo blanco, almonds, semi-dried grapes, compressed cucumber, chive oil
Van Loggerenberg ‘Break a Leg’ Blanc de Noir 2018 @ R85 p/g 

House cured duck salad, green beans, candied walnuts, duck parfait, tomato truffle dressing
Thorne & Daughters ‘Wanderer’s Heart’ Cape Blend 2017 @ R165 p/g 

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Orecchiette, tenderstem broccoli, peas, pinenuts, goats cheese
Hermanuspietersfontein ‘Kat met die Houtbeen’ Sauvignon Blanc 2015 @ R100 p/g

Pulled lamb neck, peas, mint vinaigrette, new potatoes
Hartenberg Shiraz 2015 @ R130 p/g

Seared tuna Niçoise, green beans, confit potatoes, grilled artichokes, sauce vierge
Bosman Pinot Noir 2017 @ R110 p/g

Pan-fried Mauritian seabass, smoked fennel velouté, triple cooked potatoes
Uva Mira ‘The Mira’ Chardonnay 2016 @ R135 p/g

Beef fillet, bone marrow crust, short rib, celeriac, pickled mustard seeds, red wine sauce
Morgenster ‘Lourens River Valley’ Bordeaux Blend 2009 @ R145 p/g

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“Modern cheese board”, gorgonzola croquettes, Indezi goats cheese mousse, smoked Stanford
Vondeling ‘Sweet Carolyn’ Muscat de Frontignan 2017 @ R100 p/g 

Lemon meringue, mascarpone and lemon leaf snow
Thelema Semillon Late Harvest 2014 @ R75 p/g

Blackcurrant frozen parfait, dehydrated white chocolate, pickled black currants,chocolate soil
Thelema Semillon Late Harvest 2014 @ R75 p/g

Eton mess, compressed strawberries, vanilla cream, granita, mint oil, meringue
Thelema Semillon Late Harvest 2014 @ R75 p/g

Melting Ferro Rocher
Vondeling ‘Sweet Carolyn’ Muscat de Frontignan 2017 @ R100 p/g

Summer Tasting Menu and we are now open on Mondays

Summer tasting menu
R550 for 5 courses with wine pairing R975

Snacks
Truffle and cheese croquettes, parmesan aioli
rispy courgette flower, Romesco, almonds and house made ricotta
Tuna rye crisp taco, ajo blanco, chilli and coriander
Van Loggerenberg ‘Break a Leg’ Blanc de Noir 2018 (Paarl)

___________

Burrata
Roasted tomato salad, persillade
Kaapzicht Cinsaut 2017 (Stellenbosch)

____________

Salt and pepper squid
Piquillo peppers, white bean purée, pickled radish
Leeuwenkuil Reserve White Blend 2017 (Swartland)

Or

House cured duck salad
Green beans, candied walnuts, duck parfait, tomato truffle dressing
Thorne & Daughters ‘Wanderer’s Heart’ Cape Red Blend 2017 (Western Cape)

____________

Beef fillet
Bone marrow crust, short rib, celeriac, pickled mustard seeds, red wine sauce
Morgenster ‘Lourens River Valley’ Bordeaux Blend 2009 (Stellenbosch)

Or

Pan-fried Mauritian seabass
Smoked fennel velouté, triple cooked potatoes
Uva Mira ‘The Mira’ Chardonnay 2016 (Stellenbosch)

____________

Eton mess
Compressed strawberries, vanilla cream, granita, mint oil, meringue
Thelema Semillon Late Harvest 2014 (Stellenbosch)

La Mouette now open on Monday nights, summer season trading hours

La Mouette now open on Mondays, summer season trading hours

Open 7 nights a week, open for lunch on Sundays

 

Spring Special Menu

Spring Special Menu

R295 for 5 courses + wine pairing R620

Snacks

Mushroom gyoza, fermented cabbage and daikon slaw

Truffle and cheese croquettes, roasted garlic aioli

Beef short rib bao, pickled cucumber, crispy onions and chipotle mayonnaise

Hughes Family Nativo White Blend 2015 (Swartland)

___________

Leek and potato soup

Smoked mash, leek oil, ash and velouté

Celestina White Blend 2016 (Baardskeerdersbos, Agulhas)

____________

Spicy vegetable kofta

Cauliflower crumble, green tea and parmesan oats cracker

Hartenberg Shiraz 2015 (Stellenbosch)

Or

West coast mussels

Curry, compressed apple, burnt chard and onion bhaji powder

Paul Cluver Riesling 2017 (Elgin)

____________

Cured pork belly

BBQ carrot purée, red chicory and crackling

Cavalli ‘Warlord’ Bordeaux Blend 2016 (Stellenbosch)

Or

Herb gnocchi

Parmesan crème fraîche, pickled butternut purée, mushrooms and sorrel

Dorrance Chardonnay 2016 (Robertson)

____________

Lemon meringue

Mascarpone and lemon leaf snow

Thelema Semillon Late Harvest 2014 (Stellenbosch)

May Ala carte

Starters

Celeriac soup  Pickled celeriac, caramelized puree, hazelnuts and tempura celery leaves    R60

Fontina and truffle croquettes Parmesan aioli  R60

House made smoked goat milk ricotta  Pickled, fermented and shaved winter vegetables, beetroot and apple gel  R70

Crispy shoulder of lamb Seaweed butter, squid, parsley puree, baby marrow, salt and pepper flower  R85

Tuna tartare   Charred onions, black garlic mayonnaise, ponzu gel and puffed rice  R90 

 

Mains

Cured Hake  Pumpkin emulsion, pickled kohlrabi, chestnut crumble, mushrooms and charred baby spinach  R165

Beef sirloin   Truffle emulsion, crushed potatoes, mushroom soil and ponzu gel   R195

Gemsbok loin  Onion puree, turnip spaghetti, bolognaise, salt baked celeriac and onion puree  R185

Roasted free range chicken  Root vegetable puree, parfait, confit, potato galette and kale  R175

Barley risotto  Leeks cooked in embers, shallot puree, pickled onion powder and onion ash  R135

Sides

Smoked mash R30

Triple cooked wedges with smoked aioli R35

Cauliflower cheese, brioche crumble R35

Rocket and Parmesan salad R35

 

Desserts

G&T 2016 R55

White chocolate  Rhubarb, butter milk and hazelnut  R60

Carrot cake  Praline cremeux, candid walnuts, raisins, cream cheese foam, carrots and blood orange sorbet  R55

Mascarpone ice cream   Coffee granita, almond sponge, dehydrated chocolate, amaretto gel  R55

Charred Dalewood brie  Shallot puree, sun dried tomato, onion ketchup, potato and pancetta crumble  R95

 

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

Autumn Tasting Menu

Autumn Tasting Menu 

6 courses R395 with wines R665

 

Snacks  Black truffle croquette, mushroom soil and black garlic mayonnaise

Tuna tartare, charred onion, fromage blanc and ponzu gel

Smoked beef crisps, sour cream, dill and pickled cucumber powder

________

House made goat’s milk ricotta  Pickled, fermented and shaved winter vegetables, beetroot and apple gel

________

Celeriac soup  Pickled celeriac, caramelized puree, hazelnuts and tempura celery leaves

________

Turnip spaghetti  Shitake, truffle butter, pickled turnip and umami

Or

East coast sole  Pumpkin emulsion, pickled kohlrabi, chestnut crumble, mushrooms and charred spinach

_______________

Roast chicken  Root vegetable puree, potato galette, confit chicken leg, chicken liver parfait, crispy chicken skin

Or

Barley risotto  Leeks cooked in embers, shallot puree, pickled onion powder and onion ash

________

Carrot cake  Praline cremeux, candid walnuts, raisins, cream cheese foam, carrots and blood orange sorbet

Or

Charred Dalewood brie  Shallot puree, sun dried tomato, onion ketchup, potato and pancetta crumble

 

Chef Patron Henry Vigar            Head Chef Andre Hill

Please note the Tasting Menu is available for the whole table only. In an effort to guarantee

the best possible service, we are unfortunately unable to mix the Tasting and a la carte menu.

 

Please note La Mouette is a non-smoking venue

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