To Start…

From the ocean…

Oysters
Luderitz cultivated  - S.Q.
Hand picked wild oysters - S.Q.

Moulles Marinier  - R75
Saldahna bay Mussels sautéed in white wine, garlic, touch of cream.

Tandoori prawns – R75
Papaya, coriander & sweet chilli relish, soy sautéed cabbage.

Sardines ‘Assadas’ – R65
Flame grilled. Roasted green pepper, onion & olives.

Falklands calamari 
Grilled tubes – R65
Squid bites – R55

Salmon, poached egg, hollandaise -R85
Lemon pepper asparagus & soft poached egg.

Salmon & prawn parfait – R95
Salmon pate, avocado mousse, ceviche of queen prawns & rock salt melba.

Line fish croquette basket – R65
Lemon aioli, red horseradish.

Pissaladiere Provenḉal (v) – R75
Slow braised caramelised onions onto an olive oil pastry base with  olives &white anchovies, Raw salad of beetroot, orange & wild rocket.

Soup de jour – R65
Soup of the day.

Alaskan crab soup – R95
Shredded crab in a coconut & cumin scented broth. Rock salt bruschetta.

Off the land…

Escargot – R70
Baked in a creamy garlic cream.

Steak tartar - R115
Fine diced fillet, seasoned traditionally, with marinated peppers, caviar, organic egg yolk & duck fat toasts.

Confit of duck spring rolls – R75
Fresh orange segments, ginger honey parisienne potatoes, marmalade jus.

Duck liver parfait – R75
Pineapple, carrot & clove chutney, Toasted baby brioche.

Portuguese chicken livers – R65
Sautéed in a mild peri-peri.

Home-cured venison carpaccio – R85
Rooibos smoked, and herb cured. Horseradish mousse, cranberry jelly.

Beef fillet trinchado – R85
Cubed beef in white wine, garlic, bay leaf & a touch of cream.

Flame grilled choriḉo – R65
Simply served with home-made vegetable pickle.

Pigalle mezze platter – R280
Sharing plate of choriḉo, Portuguese chicken livers, calamari tubes & trinchado.

From the earth…

Pigalle Greek salad (v) - R75
Served traditionally.

Pear & almond salad (v) – R75
Dijon honey dressing.

Chicken Ceaser salad – R95
Cos lettuce. Croutons, bacon & anchovie

Grilled haloumi salad (v) – R85
Roast vegetables, balsamic dressing.

Pigalle seasonal chef’s salad(v) – R75
Selected by season, laced with baby leaf herbs & cranberry vinaigrette.

To Follow…

From the Ocean

‘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

Lobster
Baby native lobster – R395
Thermidore – R495

Langoustines
Large  - R395
XL  - R495

Prawns
Queens – R205
Kings  - R255
Tiger giants (3pc) – R450
Jumbo giants (1pc) – R200

Why not enhance your shellfish by one of our speciality preparation methods.

Sauce Naḉional – R40
Gently cooked in green chilli, Beer & cream.

Sauce Aguillio – R40
Sautéed in white wine, garlic & peri-peri.

‘Pigalle’ Platters

Seafood platter for 2 – R695
Grilled native lobster, queen prawns & langoustines, pan-seared line-fish, sautéed calamari & moulles mariniere.

Shellfish platter - R445
Grilled native lobster, langoustines & queen prawns.

‘Pigalle’ platter – R340
Grilled queen prawns & langoustines.

Seafood specialities

Mozambique prawn curry  - R205
De-shelled prawn tails in a coconut & home ground masala sauce, served with basmati rice & fresh dhania

Sesame tuna nicoise – R195
Pan seared, onto a warm potato, green bean, julienne tomato & Portuguese olive salad, tossed in lemon & garlic aioli.

Baragoul line fish – R180
Sautee of baby potatoes & seasonal vegetables, carrot & white wine valoute.

Mediterranean Kingklip – R220
Topped with feta cheese & olives, Mediterranean sautéed vegetables, de-shelled queen prawns & mash potato.

Baby Kingklip – R220
On bone to retain natural flavour Served with seasonal sautéed vegetable sor chips.

Salmon
Grapefruit hollandaise – R225
Pommes-anna,, citrus sautéed bok-choi, sauce hollandaise & grapefruit reduction.

Teriyaki – R225
Teriyaki marinade, mashed potato & seasonal sautéed vegetable

East Coast Sole
Caper beurre- noisette – R210
Citrus leek & pok-choi & pommes-anna

Prawn sauce – R245
Mashed potato, stir fried vegetable

Falklands calamari – R165
Sautéed in lemon butter, stir fried vegetables & chips.

Bacalhau Assado (45 minutes) - R235
Olive oil grilled salt cod, roasted bell peppers, onion rings & olives. Garlic roasted new potatoes.

Grills…

Our meat selection
All of our steaks are caringly wet aged for no less than 28 days, and sourced from reputable sustainable sources. Griledl 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

Please refer to our accompaniments and sauces to customise your steak to suite your desire.

Fillet on the bone(500g) – R195
On the bone provides natural flavours for you to enjoy at it’s finest.

Prime rib (600g) – R165
Limited fore quarter cut with its light marbling, makes this the connoisseur’s choice.

Beef fillet (300g) – R160
The ultimate of all forequarter prime cuts should tenderness be your preference.

Accompaniments
• Garlic Roll - R25
• Savoury or basmati rice – R30
• Chips or mash – R30
• Dill & citron pommes-anna – R35
• Sauteed seasonal vegetables – R30
• Sautéed bok-choy & leeks – R35
• Portuguese salad – R30
• Spinach, sautéed or creamed – R30
• Rustic roasted honey butternut – R25
• Garlic roasted new potatoes – R30
• Whole confit of garlic – R35
• Tea smoked wild mushrooms – R65
• Onion rings crisped – R35

Sauces
• Port Jus – R40
• Hollandaise sauce – R45
• Mushroom cream – R35
• Pimento pepper – R35
• Madagascar green pepper – R35
• Balsamic reduction – R45

Meat Specialities…

Portuguese steak – R175
Fillet prepared authentically in a white wine, bay & garlic. Portuguese chips & a fried egg.

Balsamic fillet – R185
Horseradish mash, wilted spinach, caramelised baby onions, balsamic reduction

Indonesian pork – R165
Pan roasted loin, crisp crackling, sweet potato apple rosti, cauliflower puree, Parisian carrots, cider jus.

Flame grilled pork ribs – R165
Honey and ginger marinade, sweet & sour braised red cabbage, chips

Celebration of Karoo lamb – R225
3 bone rack, braised medallion of neck, ceviche of wild smoked mushrooms, sautéed French beans, horseradish mash

Oven braised lamb shank – R185
Tomato & rosemary braised, Butter nutmeg mash, sautéed seasonal vegetables

Slow braised venison - R175
Off the bone. Cider roasted root vegetabless, confit garlic and home-made brioch. Juniper jus

Free range Portuguese chicken – R145
Baby chicken in our home-made peri- peri, flame grilled, chips & Portuguese salad

Organic chicken supreme – R140
Roasted in garlic & rosemary. Buttered sage & lemon gnocchi. Butternut puree, soy bok-choi. Cinnamon jus.

Organic Pekin duck
Prepared 2 ways – R195
Confit leg, pan seared breast. Beetroot, green bean, walnut & new potato sauté. Butternut cinnamon puree & marmalade jus
Half Roast – R195
Pommes-anna, seasonal sautéed vegetables and a sweet orange & grand Marinier sauce.

From the earth…..(vegetarian)

Beetroot & goats cheese risotto (v) – R125
Creamy Araborio rice , toasted pine nuts, micro cress & fresh orange segments

South Indian tomato dhal (v) – R115
Traditional red puy lentils in vegetable stock & with cilantro. Cumin yoghurt & garlic Naan.

To indulge…

Hot sensations

Rum flambéed bananas – R70
Butterscotch sauce, pistachio praline Ice-cream medallion, rum truffles

Traditional malva pudding – R65
Crème angalais.

Chocolate Fondant – R75
Pure decadence,Vanilla bean ice cream

Cold delights

Butterscotch Bavarois – R75
Creamy vanilla custard, crisp whole-nut Praline sticky butterscotch toffee.

Crème brulee – R65
Served simply with caramelized crust

Seasonal fruit selection – R65
Mojito granite & garden mint

Lemon tart “jam jar” – R75
De- constructed, baked lemon mousse, Pine-nut short bread biscuit & meringue kisses

Ice cream nut cake – R70
An old favourite. Bar-one chocolate sauce, crème Chantilly

Vanilla bean ice cream – R65
Home-made hot chocolate sauce

Perfect endings.

‘Pigalle’ cheese selection
What a way to conclude your dining experience here at ‘Pigalle’ than our chefs premium selection of hand crafted cheeses, accompanied with one of our premium ports

Selection of 2 cheeses – R55
Selection of 4 cheeses – R85
Table platter for 4 guests – R245

All our platters are served with a pineapple and clove home-made preserve, water biscuits, celery sticks, & fresh seasonal berries Port & dessert wine recommendations
Our Messias range are all imported directly from Portugal for an authentic experience the way it is meant to be Port

Messias
• Tawny – R25
• Ruby – R25
• 10 year – R55
• 20 year – R95
• 30 year – R125
• 40 year – R185

Dessert Wine
Klein Constantia  - S.Q.
vin de Constance

Paul Cluver – R65
Noble late harvest