La Mouette are famed for their 6 course tasting menus, which in my humble opinion, are the very best (both taste and affordability-wise) in Cape Town. But did you know that they also have an a la carte menu and it is equally delicious? To ensure the greatest experience and quality, you can’t however mix the tasting and a la carte menus. But if you’re in the mood for 3 courses, not 6 – this one is for you.
PS. La Mouette also just won a PLATINUM Fine Dining Award from American Express, hence the up-on-stage cover image! How freaking cool is that?
La Mouette Spring a La Carte Menu
Starters
White Onion Veloute // 60
Grilled baby leeks, tempura and pickled onions with chive oil
Lammershoek LAM White 2014
Truffle and cheese croquettes // 60
Roasted garlic aioli
Graham Beck Brut Rosé NV
Turnip Spaghetti // 70
Shiitake mushrooms, umami broth, Parmesan and truffle butter
Glen Carlou Chardonnay 2014
Bourride // 70
Citrus cured kob, pickled fish, charred fennel, radish and sauce bourride
Domaine Grier Rosé 2014
Beef carpaccio // 80
Braised chuck steak, pickled cucumber, charcoal mayonnaise and crispy onions
Ernst Gouws & Co Merlot 2013
Mains
Roasted hake // 160
Baked potato purée, cured egg yolk, mussels and onion ash
Dorrance Cuveé Anaïs Chardonnay 2013
Pan-fried Kob // 170
Pork belly, persillade, squid ink and fennel
Warwick White Lady Chardonnay 2013
Chicken salad // 165
Parmesan aioli, grilled baby gem, confit potato, crispy leg, chicken jus dressing
Fist of Fancy Pinot Noir 2013
Beef Sirloin // 185
Kale puree, buttermilk and salt baked carrots
Mulderbosch ‘Faithful Hound’ 2013
Kudu loin // 175
Rhubarb gel, sweet potato, oatmeal tofu and smoked emulsion
Edgebaston Finlayson Pinot Noir 2013
Crispy lamb shoulder and fillet // 185
Buffalo fromage blanc, pickled turnip, water cress puree and puffed barley
La Bri Syrah 2012
Spring vegetables // 130
Puffed barley, peas in a pod, new season asparagus, broad beans, romanesco and labneh
Delaire Graff Coastal Cuvée Sauvignon Blanc 2014
Sides
Rocket and parmesan salad // 35
Wilted spinach // 25
Triple cooked potato wedges // 30
Smoked mash // 30
Desserts
Blackberry and pine // 55
Pine cream, sorbet, lemon curd, apple powder, chocolate, hazelnuts and burnt butter crumble
Graham Beck Rhona Muscadel 2011
White chocolate // 60
Rhubarb, butter milk and hazelnut
Quando Natural Sweet Sauvignon Blanc 2015
Apple praline // 55
Praline panacotta, ice cream, feuilletine, caramelised apple and green apple espuma
Glen Carlou ‘The Welder’ 2011
Strawberry crunch // 55
Buffalo fromage blanc sorbet, sorrel, freeze dried raspberries
Quando Natural Sweet Sauvignon Blanc 2015
Gorgonzola // 85
Linseed crisps, granola, carrot pureé, smoked carrots, walnut and fennel
Muratie Ben Prins 2009 Port
