Escargot R85
Infused in creamy garlic butter
Beef Carpaccio R90
Thinly sliced game served with celery and parmesan shavings, drizzled with a balsamic vinaigrette.
Saldahna Bay Mussels R90
Prepared in a white wine velouté with a touch of paprika
Prawn Cocktail R120
Steamed prawns and avocado pear topped with our home-made seafood cognac dressing
Smoked Salmon R110
Thinly sliced smoked salmon, served with crème fraîche, capers and onion
Pigalle Mezze Platter R325
Sharing plate of choriḉo, Portuguese chicken livers, calamari tubes & trinchado
Portuguese Chicken Livers R75
Grilled in lemon butter and served with mild peri-peri basting
Beef Fillet Trinchado R95
Pan-fried cubes of lean beef served with a tangy, lightly spiced sauce with a touch of cream
Oysters S.Q
Luderitz cultivated / Hand picked wild oysters served in a portion of 6, 9 or 12. Recommended with a lime chilli dressing or diced red onion and red wine vinegar
Calamari R90
Succulent baby tubes, grilled in a light garlic and lemon butter
Prawns Agulho R110
Sauteed in white wine, garlic and infused peri-peri
Pigalle Fusion Platter R350
Sharing plate of prawn tandoori, hloumi cheese, duck springrolls, calamari


Pigalle Greek Salad (v) R85
Traditional, tossed in a creamy herb dressing
Roquefort Salad (v) R85
Seasonal greens with cherry tomatoes, sweet peppers, topped with grated blue cheese
Caramalised Pear & Almond Salad (v) R85
Fresh pears and almonds caramalised, and drizzled with a creamy Dijon mustard dressing


Bouillabaisse R110
Crab, line fish, mussels and prawns in a delicate seafood consummé
Calso Verde / Portuguese Green Soup R85
Potato based soup with finely chopped kale, served with chouriço (optional)


‘Pigalle’ shellfish selection – All our shell fish is sourced locally and from Mozambique & simply prepared in our time honoured method, to truly celebrate their natural flavours.

All shellfish & platters are served with 2 of the following accompaniments:
Savoury rice
French fries
Seasonal sautéed vegetables

Baby Lobster R495
Grilled in lemon butter and lightly brushed with garlic.
Thermidor style: R48 extra for preparation & sauce
Large Langoustines R440
Queen Prawns R245
Tiger Medium Prawns R495
Sauce Naḉional R50
Gently cooked in green chilli, beer & cream
Lobster Prepared Thermidore-style R570
Steamed lobster loosened from the shell and finished with cream, cognac, black cherries and topped with parmesan au gratin (larger lobsters on request)
Extra Large Langoustines R595
King Prawns R310
Tiger Giant Prawns R525
Moçambican Prawn Curry R245
A flavoursome mild curry with coconut milk and coriander

All the above Prawns are butterflied and grilled to our longstanding 33 year old recipe and are subject to availability


Seafood Platter For 2 R895
Baby lobster, prawns, langoustines, line fish, calamari and mussels prepared to our unique recipe
'Pigalle' Platter R420
Delicious combination of prawns and langoustines grilled in lemon butter and brushed lightly with a garlic marinade
Shellfish Platter R535
Combination of baby lobster, prawns and langoustines grilled in lemon butter and brushed lightly with a garlic marinade


Line Fish (Whole) R210
Grilled in lemon butter and served on savoury rice with stir fried vegetables
Salmon Teriyaki R285
Scottish Salmon marinated in Teriyaki, pan seared, served with mash and drizzled with a sweet soya and sesame dressing
Calamari R220
Succulent baby tubes grilled in lemon butter and lightly brushed with a garlic marinade
East Coast Sole R225
When available
Baragoul Fillet R195
Fresh Line fish, grilled and served with nicoise vegetables, complemented by a Baragoul sauce
Mediterranean Kingklip R265
Topped with feta cheese & olives. Served with de-shelled prawns and mash potato


Our meat selection All of our steaks are caringly wet aged for no less than 28 days, and sourced from reputable sustainable sources. Grilled on an open flame in your choice of either:
1) Lightly brushed in our home-made basting
2) Coated with 3 peppercorn mix & Maldon salt

Each steak comes with an accompaniment of your choice. Please refer to our accompaniments and sauces to customise your steak to suite your desire.

Beef Fillet (200g) R160
Lightly caramalised with BBQ basting
Prime Rib (600g) R220
Lightly basted or pepper coated with mustard seeds, served on the bone
Flame-Grilled Pork Ribs Full-Portion R265
Rack of Pork Spare Ribs grilled & finished with a thick glazed home-made sweet basting
Beef Fillet (250g) R220
Lightly caramalised with BBQ basting
Flame-Grilled Pork Ribs Half-Portion R155
Rack of Pork Spare Ribs grilled & finished with a thick glazed home-made sweet basting


Portuguese Sauce R45
Madagascar Sauce R45
Mushroom Sauce R45
Cheese & Mushroom sauce R45
Monkeygland Sauce (no cream) R45


Balsamic Fillet R235
Open-flame grilled, served with mustard mash, wilted baby spinach and caramalised onions, finished with a balsamic reduction and a Port wine jus
Venison Loin R240
Slow braised with Bombay Sapphire jus. Pommes-Anna & cider roasted root vegetables
Portuguese Steak R235
Pan-fried in white wine, ruby port and garlic, topped with a fried egg
Chicken Supreme R150
Roasted, filled with apricot and wrapped in parma ham, drizzled with a honey and mustard sauce – served with sweet potato mash and vegetables
Over Braised Lamb Shank R250
Slow roasted in red wine and fresh herbs, served with sweet potato mash and stir-fry veg
Pork Belly R195
Roasted, served on a bed of wilted baby spinach and mushrooms with oven baked potatoes accompanied by a sweet red currant sauce
Whole Baby Chicken R165
Marinated in fresh garlic and chilli, served with a side salad and fries
Slow-Roasted Duck R275
Confit Leg, pan seared breast, prepared in a sween Asian sauce and accompanied by roast potatoes.


Sauteéd mushrooms in white wine R45
Stir-fry vegetables R40
Portuguese Side Salad R35
Spinach, sautéed or creamed R45
French Fries R35


Crème Brulee R75
Please enquire for flavours available
Hot Malva Pudding R75
Smothered in crème anglaise or Kalhua butterscotch
Mixed Fruit Sorbets R75
Please enquire on range of flavours
Pannacotta R75
Italian style accompanied by mixed berries and an orange sauce
Chocolate Fondant R89
Soft chocolate centre served with choc-chip ice cream
Ice Cream Nut Cake R85
Layers of home-made ice-cream and mixed nuts, set on hot chocolate sauce
Baked Lemon Tart R75
Pastry based with baked lemon custard
Cheese & Biscuit R80
Salty crackers topped with either Wensleydale cheese or basil infused Mascarpone (ask your waitron for availability)