For our March 2018 Promotion, please click here : 

To Start…

From the ocean…

Luderitz cultivated  – S.Q.
Hand picked wild oysters – S.Q.

Mussels Marinier  – R85
Saldahna bay Mussels sautéed in white wine, garlic, touch of cream.

Tandoori prawns – R110
Papaya, coriander & sweet chilli relish, soy sautéed cabbage.

Sardines ‘Assadas’ – R78
Flame grilled. Roasted green pepper, onion & olives.

Falklands calamari 
Grilled tubes – R98

Asian Calamari – R115
Falkland Calamari tubes & tentacles, flash-fried, served on rocket with Japanese mayonnaise, brinjal chutney

Prawn Cocktail – R120
de-shelled steamed prawns served with an avocado pear topped with our home made seafood cognac dressing


Off the land…

Garlic Roll – R25

Escargot – R80
Baked in a creamy garlic cream.

Confit duck spring rolls – R90
Shredded duck with Julienne vegetables wrapped in a spring roll pastry and served with pickled ginger and sweet chilli sauce

Portuguese chicken livers – R78
Sautéed in a mild peri-peri.

Home-cured venison carpaccio – R90
Whole grain mustard mayo, wild rocket & parmesan shavings

Beef fillet trinchado – R98
Cubed beef in white wine, garlic, bay leaf & a touch of cream.

Grilled chouriḉo – R78
Simply served with home-made vegetable pickle.

Pigalle mezze platter – R325
Sharing plate of choriḉo, Portuguese chicken livers, calamari tubes & trinchado

Pigalle fusion  platter – R355
Sharing plate of prawn tandoori, hloumi cheese, duck springrolls, calamari

From the earth…

Pigalle Greek salad (v) – R85
Served traditionally.

Pear & almond salad (v) – R85
Dijon honey dressing.

Grilled haloumi salad (v) – R110
Roast vegetables, balsamic dressing.

Roquefort Salad (v) – R85
Seasonal greens with cherry tomatoes, topped with a creamy Roquefort cheese dressing

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

Baby native lobster – (per 100g) : R90
Prepared Thermidore -style – R48

Large  – R420
XL  – R595

Queens – R225
Kings  – R285
Tiger giants (3pc) – R495
Jumbo giants (1pc) – SQ

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

Sauce Naḉional – R45
Gently cooked in green chilli, Beer & cream.

Sauce Aguillio – R45
Sautéed in white wine, garlic & peri-peri.

‘Pigalle’ Platters

Seafood platter for 2 – R795
Grilled native lobster, queen prawns & langoustines, pan-seared line-fish, sautéed calamari & moulles mariniere.

Shellfish platter – R525
Grilled native lobster, langoustines & queen prawns.

‘Pigalle’ platter – R395
Grilled queen prawns & langoustines.


Seafood specialities

Mozambique prawn curry  – R225
De-shelled prawn tails in a coconut & home ground masala sauce, served with basmati rice & fresh dhania

Sesame tuna nicoise – R225
Pan seared, onto a warm potato, green bean, julienne tomato & Portuguese olive salad, tossed in lemon & garlic aioli.

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

Line fish Fillet : – R185

Wholefish – R210

Mediterranean Kingklip – R225
Topped with feta cheese & olives, Mediterranean sautéed vegetables, de-shelled queen prawns & mash potato.

Baby Kingklip – R225
On bone to retain natural flavour Served with seasonal sautéed vegetable sor chips.

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

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

East Coast Sole
Caper beurre- noisette – R220

Prawn sauce – R245
Mashed potato, stir fried vegetable

Falklands calamari – R220
Sautéed in lemon butter, stir fried vegetables & chips.

Bacalhau Assado (45 minutes) – R250
Olive oil grilled salt cod, roasted bell peppers, onion rings & olives. Garlic roasted new potatoes

Bacalhau a bras (45 minutes) – R250
Shredded codfish, sauteed with onions and thinly sliced chips then combined with egg and flat leaf of parsley



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.

Beef Fillet (200g) – R160;       (250g) – R195

Rib Eye (300g) – R215
Limited fore quarter cut with its light marbling, makes this the connoisseur’s choice

Prime rib (600g) – R195
Limited fore quarter cut with its light marbling, makes this the connoisseur’s choice

Flame-Grilled Pork Ribs  (half):  150 ;           (full)  : 260



• Garlic Roll – R35
• Savoury or basmati rice – R35
• Chips or mash – R35
• Sauteed seasonal vegetables – R35
• Portuguese salad – R35
• Spinach, sautéed or creamed – R35
• Rustic roasted honey butternut – R35
• Onion rings crisped – R35

Meat Specialities…

Portuguese steak – R210
Fillet prepared authentically in a white wine, bay & garlic. Portuguese chips & a fried egg.

Balsamic fillet – R210
Horseradish mash, wilted spinach, caramelised baby onions, balsamic reduction

Pork Belly – R175
Pan roasted loin, crisp crackling, sweet potato apple rosti, cauliflower puree, Parisian carrots, cider jus.

Flame grilled pork ribs (half portion: R150)   ; (full portion: R260)
Honey and ginger marinade, sweet & sour braised red cabbage, chips

Lamb Cutlets R245
served with mint mash, garlic, stir-fried vegetables

Oven braised lamb shank – R250
Tomato & rosemary braised, Butter nutmeg mash, sautéed seasonal vegetables

Venison Shank- R240
Slow braised with bombay Sapphire jus. Pommes-anna & cider roasted root vegetables

Free range Portuguese chicken – R165
Baby chicken in our home-made peri- peri, flame grilled, chips & Portuguese salad

Chicken Supreme – R150
Chicken breast stuffed with brie, sundries tomatoes butternut puree, basil pesto, set on risotto

Organic Pekin duck  – R210
Confit leg, pan seared breast. Beetroot, green bean, walnut & new potato sauté. Butternut cinnamon puree & marmalade jus

From the earth…..(vegetarian)

Wild Mushroom Risotto (v) – R150
Picked mushrooms sautéed in garlic butter, reduced in chardonnay tossed in rissotto and topped with Parmesan

South Indian tomato dhal (v) – R140
Traditional red puy lentils in vegetable stock & with cilantro. Cumin yoghurt & garlic Naan.

To indulge…

Hot sensations

Traditional malva pudding – R75
Crème angalais.

Chocolate Fondant – R89
Pure decadence,Vanilla bean ice cream

Cold delights

Crème brulee – R75
Served simply with caramelized crust

Ice cream nut cake – R85
An old favourite. Bar-one chocolate sauce, crème Chantilly

Vanilla bean ice cream – R75
Home-made hot chocolate sauce

Amarula Tiramisu- R85
Mascarpone cheese layered with Amarula dipped finger biscuits dipped in expresso & amarula cream