La Mouette is quite literally Sea Point’s shining star. This beautiful restaurant has the holy trinity – attentive staff, welcoming owners, and truly delicious food. I normally try the LM Tasting Menus, but thought it would be great to give A La Carte a try, and boy am I glad I did.
STARTERS
Cheese and truffle croquettes with roasted garlic aioli / R50
LM is famed on these little orbs of goodness. And as per usual, they didn’t disappoint. Pretty much a crumbed, crunchy fried round of cheesy goodness, they are the epitome of moreish.
Tomato gazpacho Basil oil and tuna tartare on toast / R60
I’m a big fan of summer soups. Refreshing and light, with a lovely chilli zing, this gazpacho was stunning. And so healthy too – as it is a blend of fresh veges that have been seasoned and marinated over night. The delicately flavoured tuna tartare gave it body and crunch.
Mezze plate with goats cheese croquettes, falafel, tabouleh, smoked aubergine puree, grilled baby marrow and sumac / R50
I didn’t think I would find anything more delish than the Cheese and Truffle croquettes, until I had the goat’s cheese version. Sharper, and less rich, these little guys are the bomb. When eaten alone, the falafel could have done with more seasoning, but with the other flavours came to life. The tabouleh (a Middle Eastern salad made using Bulgur Wheat) was deliciously seasoned with plenty of fresh herbs.
MAINS
Roast chicken with a pastilla, gnocchi, parmesan cream and pea puree / R110
Succulent chicken breast served with a crispy pastilla (a fancy name for a samosa), soft gnocchi, salty parmesan cream and creamy pea puree – a combination of textures and flavours that took this from home-cooking to fine-dining. The gnocchi were small, which kept the dish light, but satisfying. And the cream and puree acted as a sauce without being heavy and rich.
Pan-fried sea bass with cauliflower, gnocchi, almonds and sultanas / R160
Perfectly cooked (sustainable!) Mauritian sea bass on a bed of divine baby spinach and granulated cauliflower. The earthiness of the cauliflower and almonds toned down the sweetness of the sultanas. The gnocchi were equally delicious and the whole dish was brought together with a mild curry emulsion.
DESSERT
Eton Mess / R50
A traditional English (Hey Chef Henry!) dessert made with strawberries, cream and meringue all plopped together and served in a glass. La Mouette’s far prettier and classier version offers you a square of vanilla parfait, fresh strawberries, strawberry gel and strawberry meringue, topped with black pepper and sumac. Sumac is a Middle Eastern purple spice that has a sharp somewhat lemony flavour. Together with the pepper, they add depth and interest to this traditional dish.
La Mouette is one of those restaurants that stuns me visit after visit. The bigger portions of the a la carte menu compared to the tasting menu, means that after three courses you are full and most importantly, happy.
