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)
