La Mouette: Modern French Cuisine In a Characterful Courtyard in Sea Point

La Mouette: Modern French Cuisine In a Characterful Courtyard in Sea Point

Situated in a characterful old Tudor-style manor house, La Mouette combines an elegant setting with superb food, wine, and service.

After working at a selection of top-ranked and Michelin-starred establishments in London, renowned chef Henry Vigar moved to Cape Town and opened La Mouette with his wife, Mari Vigar, in 2010, and their good friend Gerrit Bruwer.

The French word for seagull, La Mouette is an elegant, modern restaurant that’s become somewhat of a Sea Point stalwart, attracting locals and returning out-of-towners for its award-winning offering.

La Mouette Interior

Housed in an historic Tudor-style manor house on popular Regent Road, the restaurant boasts a relaxed, yet sophisticated interior, where wooden accents create a warm atmosphere. Guests also have the option of sitting outside on warmer evenings, where a trickling water feature sets the scene for a wonderful dining experience.

French class

La Mouette Main Course

In collaboration with chef Henry, head chef Marcelle Bean creates fresh and flavourful dishes, with a hint of Mediterranean flavour, using the finest seasonal ingredients.

Although the menu changes regularly, diners can expect a well-balanced two- or three-course menu, such as sweetcorn soup, pan-seared scallops, beef tartare, and prawn tortellini for starters; ratatouille, ostrich fillet, locally caught linefish, pan-fried hake, and beef fillet for mains; followed by raspberry-chocolate parfait, melting Ferrero Rocher, lemon meringue, pineapple and coconut, and a modern cheese board for dessert.

La Mouette Dish

A well-rounded tasting menu is also available for those looking to pair their meal with a meticulous selection of top-notch wine.

Spring special

La Mouette Dessert

From now until 27 November 2019, diners are invited to enjoy a curated five-course meal for a mere R345! Think croquettes and sweetcorn soup to begin; followed by house-made ricotta gnocchi or heirloom potato carpaccio. Options for the fourth course are ratatouille; locally caught linefish or ostrich fillet; followed by a decadent chocolate-and-raspberry dessert. The wine-pairing option, for R620, accentuates the courses perfectly. Sounds heavenly!

Book through DinePlan

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