La Mou­ette de­liv­ers on taste, flavours and ser­vice


I FIND the most un­ex­pected spa­ces de­liver on the best taste ex­pe­ri­ences. You wouldn’t ex­pect to find a fine-din­ing venue among the over­crowded restau­rants in Sea Point, but it ex­ists and you will thank me.

Not only is La Mou­ette gen­er­ously af­ford­able for the qual­ity cui­sine they serve up, they also of­fer a few op­tions on their menu.

You can choose be­tween a more af­ford­able three-course meal or the six-course for the heartier ap­petite, with or with­out a wine pair­ing. There is also an à la carte menu for the less ad­ven­tur­ous.

The decor is warm and woody, mostly be­cause the restau­rant is an old, re­stored home. Wooden floors, high ceil­ings and big fire­places, it in­vites you in and keeps you toasty.

Opt­ing for the six-course, I mopped through each dish with vigour.

The first dish of onion soup set the tone for the rest of the cour­ses. Loved it! It was the per­fect bal­ance of sweet and savoury, and an arancini added tex­ture and el­e­vated the flavours.

Mas­ter­fully plated, on crock­ery of all shapes and sizes, you can tell much thought went into the prepa­ra­tion and dis­play. Through the ex­pe­ri­ence of each de­lec­ta­ble serv­ing was crispy ham hock, ar­ti­choke truf­fle purée and mus­tard frill. And then there was the del­i­cately pre­pared line fish with gar­lic cream, sago crisp, charred leeks, lentil crust and edi­ble mus­sel shell. The shell was crafted to look ex­actly like the real thing; it is al­most im­pos­si­ble to be­lieve it wasn’t.

The dish de­signed with my palate in mind was the lamb neck, with black gar­lic paste, buf­falo milk yo­ghurt, baby gem and a Moroc­can rub. It was bril­liantly pre­pared, melted in your mouth and each ele­ment com­pli­mented the next ef­fort­lessly. A well-tuned dish.

Then there was the well-con­structed con­clu­sion in the form of dessert. The names, Milk and Honey and Melt­ing Fer­rero Rocher give you an idea of what to ex­pect.

Art­fully pre­sented and en­joyed with gusto, it made for the per­fect fin­ish. The ser­vice was on par with the qual­ity of the food, which says a lot about the es­tab­lish­ment.

Chef and co-founder of La Mou­ette, the tal­ented Henry Vi­gar, finds in­spi­ra­tion for his dishes in the won­der­ful pro­duce the coun­try has to of­fer.

“My food is in­flu­enced by ev­ery­thing around me. But I feel your life ex­pe­ri­ences, travel and views re­ally de­fine your cui­sine.

“A dish I worked on for a long time was the melt­ing Ferro Roche. I spent a while tast­ing dif­fer­ent per­cent­ages of choco­late to get the dessert just right. It’s a dish I am very proud of,” he says.

And right­fully so. It is a great “spe­cial oc­ca­sion” restau­rant. Sea Point is a week­end favourite, make sure you try this gem out.

The lamb neck dish is a firm favourite.

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