Muse restaurant5/29/2023 The interior is tight, and usually there’s some jostling and bumping as you come in and get settled into your table, but for me that’s part of the charm. There’s potato gnocchi tossed in gorgonzola cream ($16), a rib-eye steak with pancetta and roasted garlic jus ($27), and Muse’s Mediterranean version of shrimp and grits ($19), with the shrimp seared and served over polenta with a basil and tomato cream sauce. It still features housemade pasta, fresh local seafood, and meat dishes, all prepared with accents of Italian and Iberian flavors. The entrée selection has not changed radically, either, under the new chef’s watch. The broad-cut rings of squid have great bits of brown char from the grill, and they’re tossed with olive oil, thin strips of basil, and little bits of red pepper and orange zest that add big sparks of sweetness and spice. The grilled calamari ($10) is also a fine appetizer, and a good one to share with the table. The meat is rubbed with sumac and then grilled, which gives it a splendidly smoky flavor with a fruity kick of tartness, and it’s served with sweet Madeira-braised onions, pomegranate jus, and Medjool dates that have been caramelized and reduced down to almost a mush. The grilled duck breast ($12) remains one of Charleston’s best appetizers because of its inspired combination of Middle Eastern flavors. They still make the restaurant’s savory Merguez sausage ($10) in-house from fresh lamb, and there’s always a bruschetta of the day ($8), which might be topped with anything from prosciutto or cheese to dates or white beans. The good news for Muse fans is that much remains the same under the new kitchen leadership. In February, new chef Howard LaFour, who was Craig Deihl’s sous at Cypress, took the reins at Muse, making subtle changes to the menu. And to end it off with something sweet, try the Caramel fondant, chocolate ganache, Maldon sea salt, almonds, popcorn and vanilla ice cream, which is a crowd favourite and absolutely delicious.Since it opened four years ago, Muse Restaurant and Wine Bar has stood out for its distinctive interpretation of Mediterranean cuisine. There are some delectable items on the menu including the Duck and plum sauce samoosa, chilli chocolate ganache and dark chocolate soil or you can try their Herb and mustard crusted lamb rack, lamb courgette, pumpkin pie, broccoli and béchamel sauce, maple glazed carrots and red wine jus. The owners are very proud of their fresh produce and make everything in house, from their stocks, sauces, salts, yoghurt, cheese and ice cream to their very own lemonade and also change their menu seasonally.įood is prepared fresh on a daily basis in order to keep the same calibre and keep the produce as fresh as possible. The décor of Muse can best be described as a modern rustic and simplistic restaurant with chilled music and a relaxed atmosphere, with a stunning wood feature/wine rack. They believe in sustainable produce and respect what nature has given us. They supply freshly produced food cooked with different techniques and plated in a creative way. Their vision for Muse is to be the front runner in changing the way customers see food. Muse is located at 1B Stanley street, Richmond Hill, Port Elizabeth (corner of Mackey and Stanley Street), and is the creation of Allan and Simone Bezuidenhout who opened Muse on the 10th of November 2015.
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