Chef Henry Vigar, his wife Mari, partner Gerrit Bruwer and sous chef Themba Bawuti have established La Mouette as a stand-out on bustling Regent Road in Sea Point, known for its good-value tasting menu.
In summer diners choose the tranquil, cosy courtyard, in winter they sit indoors and feast their eyes on contemporary art showcased in the heritage building before experiencing Henry’s talent. The team know their wines and the menu, so will gladly guide your pairing. After having your appetites whet with a platter that includes cured sea bass and Malay pickled aubergine, look out for the ostrich with fermented cabbage, a BBQ carrot purée and bolognaise sauce. Worth a mention is the lemon meringue with mascarpone, lemon leaf snow and sorrel.
Henry does many things well, but his signature is scribed in sauces. “I want diners to depart feeling satisfied having had a delicious meal. It must touch them emotionally without being exuberantly extravagant. Food is all about the ingredients and suppliers – I love cooking with game, and onions,” states Henry.
From childhood he watched his mum, a great cook, and from age 14 had a job washing up in a kitchen. Working in France and a stint with a French chef in the UK taught him French cuisine with a modern twist. He honed his fine dining culinary skills at top restaurants in London. At home Henry and Mari eat healthy and Mediterranean foods. “When I braai I have a theme, like Mexican. I continue to get inspiration from local ingredients and I like to forage for ingredients like sour figs.”
“Seasons dictate.” Chef Henry Vigar
Address: 78 Regent Road, Sea Point, Cape Town, 8005
Telephone: 021 433 0856