Old World flair at Cucina Labia

Muizenberg, often synonymous with an expansive shoreline of surfers bobbing about waiting to catch “the perfect” wave, the kids running along the beach with ice-creams in hand and the sun kissed holiday makers enjoying a burger on the beach. Very rarely do you think that a meal over looking this relaxed beach front would have a fine dining element of sophistication and old world charm. 

Cucina Labia is situated a few cobble drive ways from the hustle and bustle of the beach front. Unassuming from the exterior, you are greeted by a friendly team willing to assist you to one of the many dining areas. 

The walls are camouflaged with large portraits, regal paintings while shimmering chandeliers dangle from the ceilings as the pianist sets the mood for an afternoon of dining ahead.  

We walked through one of the main dining areas to be seated at what in my option should be dubbed the Romeo and Juliet table of the establishment. Nestled on the veranda, the sea stretched out in front of us and the cooling breeze swept over us as we watched the passers by on foot, by train or cycling on their tandom bicycles. 

 

You can tell a lot about a restaurant by the bread course. Freshly homemade bread arrived at our table and we were delighted to enjoy this as we read through the menu on offer. Chef MonchΓ© Muller has been in various parts of the South African for industry for the past few years and with the Test Kitchen under the belt, or Chef’s apron, it is no surprise that we were expecting a few interesting and unusual flavours on her menu. 

The menu is a mix of summery light flavours with the classic flavours preparing us for the more autumnal months ahead. 

With the sea breeze blowing across our table, we had to order he braai’ed Tuna with a few unusual flavours and after asking various staff their recommendations, they all agreed on the Tuna unanimously. 

The Menu that we experienced was as follows:

STARTER COURSE:

Pistachio-pepper braaied tuna, grapefruit, artichoke caponata, watercress 

and

Wild mushroom arancini, gruyere, Guinness, onion petals, pickled mushrooms, porcini powder

MAIN COURSE:

Braised deboned beef rib, bone marrow jus, broccoli, gorgonzola pommes puree, cherry smoked ox tongue, pear

and

Fish of the day (Kingklip,) Malay seafood crust, snoek, speck, apricot, pine nut, sweet potato, mange tout

With temperatures being in the mid thirties on a day to day in Cape Town a light menu with unusual and seasonal flavours makes for a well planned out meal. Flavours from the shoreline that coats the beaches across the road is something I would love to see from Chef MonchΓ© Muller and her team. 

 

The classic building offers multiple dining areas and private rooms that displays art, old fireplaces and a beautiful courtyard lined with bougainvillea and jasmine. 

You could dine in one of the rooms every day of the week and not see the entire establishment. The area outside on the veranda is enclosed by a green stretch of lawn which leads over to a pond and boasts views across the entire False Bay area. 

 

After a wonder through the grounds, our sweet tooth kicked in and we opted for two classics. 

DESSERT COURSE:

Affogato: Amarula chocolate & vanilla ice cream sphere, espresso, hazelnut biscotti

and

PB & J Eton Mess: peanut butter meringue, berry panna cotta, roasted strawberries, burnt banana, coulis

You can view the menu to see what’s on offer as it changes regularly and if you do visit before this menu ends, I would definitely recommend the Tuna starter.

 

CUCINA LABIA
Tel: 021-788 6062

Tuesday to Friday: 
10h00 – 16h00

Saturday to Sunday:
09h00 – 16h00

192 Main Road, Muizenberg, Cape Town,
South Africa

Although I was invited to experience this menu, all the options and photography are my own. I have put together this blog post for the sole purpose of showcasing the menu on offer on the day that I went to experience this establishment. 

By | 2018-01-17T10:39:49+00:00 January 17th, 2018|Drink with me, Eat with me, Recent, Restaurant reviews, Where to Drink|0 Comments

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