New Light and Refreshing Menu Items For Spring-Summer launches this week.

New Light and Refreshing Menu Items For Spring-Summer launches this week.

Cape Town residents, visitors and foodies alike will delight in the refreshing flavours and tantalizing brand-new dishes designed by Chef Neill Anthony that will launch this week at La Mouette.
 
Showcasing over eight unique dishes that feature only the freshest seasonal ingredients the warmer months have to offer, La Mouette’s revitalised menu items embrace summer by incorporating seasonal ingredients that speak for themselves. 
 
New dishes such as the Ravioli with chicken and mushroom, baby gem, pecorino, baby gem emulsionand, White peach parfait with black sesame ice-cream, citrus madeleines and Line Fish with Tartare sauce, crispy polenta, pickled celery, horseradish
are all great examples of dishes to expect when booking your dining experience at La Mouette.

“These new menu dishes showcase the exceptional range of authentic, French-inspired cuisine on offer at La Mouette. It combines classic dishes such as Line Fish and White Onion Tart with summer flavours using this season’s ripest ingredients. The highlight of this menu is not only its innovative use of great, fresh flavours but also its commitment to seasonality and responding to the growing trends and demands of our diners.”says Chef Neill Anthony.

The new items are available on both the 5-Course Special Tasting Menu as well as the 2 or 3-course menus.

Book your dinner at La Mouette – Telephone:+27 (21) 433 0856

CHEF NEILL ANTHONY’S 2 AND 3 COURSE MENUS:
 3 courses R450 
2 course R350
 
 
Starters
 
Ravioli – Chicken and mushroom, baby gem, pecorino, baby gem emulsion

Crispy baby squid– caramelized pineapple, spiced peanut dressing, pickles

Yellow Tail Tartare – confit baby tomatoes, marinated cucumber feta, jalapeño,crispy chickpea

Slow roast pork belly– apple, parmesan, fennel, crème fraiche 

Fresh Spring asparagus –wild garlic mayonnaise, crispy shallots

Crispy boneless chicken wings – Sauté mushrooms, sweet corn, pickled red onion

Seared scallops (R100 supplement)– cauliflower and white chocolate purée, roasted cauliflower, toasted macadamia nuts
 
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Mains
 
White onion tarte tartin– goats cheese, fresh peas, baby beetroots

Line Fish– tartare sauce, crispy polenta, pickled celery, horseradish

Braised lamb neck– fresh ricotta, black olive, baby spinach

Bavette of Beef– celeriac purée, baby spinach, globe artichokes, roast onion, garlic snails
 
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Desserts
 
White peach parfait– black sesame ice-cream,citrus madeleines

Chocolate cremeux– passionfruit curd, honey comb, olive oil
 
Banoffee– banana, brandy snap, lock down banana bread ice cream, salt caramel
 
South African cheese selection – Boland estate Cheddar, forest phantom goats’ cheese, 6-month aged Borenkaas, malba toast, rhubarb chutney (R80 supplement) 
 
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Kindly notify management of any dietary restrictions or allergies.
A discretionary 12% service charge will be added to your bill.

CHEF NEILL ANTHONY’S SPECIAL 5-COURSE TASTING MENU:

R350pp
with wines R650pp


Freshly baked bread and butter
Canapés
Chicken liver parfait, golden raisin purée, hazel nut 
French onion mousse, brick pastry
Colmant Brut Reserve (Western Cape)
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Yellow Tail Tartare 
Confit baby tomatoes, marinated cucumber, feta, crispy chickpea
Kaapzicht Cinsaut 2019 (Stellenbosch)
OR
Fresh Spring asparagus 
Wild garlic mayonnaise, crispy onions
Hartenberg Chardonnay 2017 (Stellenbosch)

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Roasted butternut and Parmesan soup
Caramelized Granny Smith apples
Rijk’s ‘Touch of Oak’ Chenin blanc 2018 (Tulbagh)

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Slow Braised Karoo lamb neck
Olive tapenade, fresh ricotta, baby spinach  
Morgenster ‘Lourens River Valley’ Bordeaux Blend 2012 (Stellenbosch)

OR
Line fish
Tar tare sauce, crispy polenta, pickled celery, horseradish
Strandveld Adamastor 2017 (Elim)
OR
Fresh fettuccine
Rocket pesto, pecorino
Creation Syrah-Grenache 2019 (Walker Bay)
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White peach parfait
black sesame ice-cream
Thelema Semillon Late Harvest 2015 (Stellenbosch)

Please be advised our Tasting menu is available for the whole table only.
Kindly notify management of any dietary restrictions or allergies.

A discretionary 12% service charge will be added to your bill.

La Mouette’s menu is fresh, seasonally inspired and changes often.
Garlic, onion, and seasoning form the base of our cooking, and nuts are present in their kitchen.

La Mouette will be open for dinner only Tuesdays – Saturdays from 18h00 – 23h00 and for
Sunday Lunch from 12h00- 15h00.
 
Bookings are essential, as there are only a limited number of seats available for the evening.

This article was shared from Elvee Consultancy.