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)

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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)

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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)