Thursday, April 04, 2013

New autumn menu at La Mouette, Sea Point

The menu
Starter of Sweet potato soup with harissa, yogurt and lavoche bread accompanied by our favourite crisp truffle and cheese croquettes
Second course was a large butternut and fontina cheese stuffed ravioli, with puy lentils, butternut puree, pickled apple and a sage beurre noisette The pasta was perfect and very thin
We all chose the pan-fried Hake (Hake is not a line fish) with a fricassee of tiny fried gnocchi and a crisp braised beef croquette. This was quite a meaty dish and the very so fresh hake fell apart into moist flakes.
John’s dish of simply cooked Roasted chicken with caramelized onions, wild garlic, mashed potato and a thyme jus
William and Lynne had the Mushroom risotto with a smoked onion puree, parmesan cream, mushroom “caviar”, and on the side, crispy battered mushrooms which were divine
Chef Henry’s modern take on a Waldorf Salad with gorgonzola, celeriac puree, green apple jelly, candied walnuts and grapes

© John & Lynne Ford, Adamastor & Bacchus 2013

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