To Start…

From the ocean…

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

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

Tandoori prawns – R90
Papaya, coriander & sweet chilli relish, soy sautéed cabbage.

Sardines ‘Assadas’ – R75
Flame grilled. Roasted green pepper, onion & olives.

Falklands calamari 
Grilled tubes – R75
Squid bites – R60

Salmon, poached egg, hollandaise -R95
Lemon pepper asparagus & soft poached egg.

Salmon & prawn parfait – R98
Salmon pate, avocado mousse, ceviche of queen prawns & rock salt melba.

Prawn Cocktail – R98
de-shelled steamed prawns served with an avocado pear topped with our home made seafood cognac dressing

Prawn & Salmon Ravioli – R85
tossed in a dry vermouth veloute

Alaskan crab soup – R105
Shredded crab in a coconut & cumin scented broth. Rock salt bruschetta.

Off the land…

Garlic Roll – R25

Escargot – R75
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 – R85
Fresh orange segments, ginger honey parisienne potatoes, marmalade jus.

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

Portuguese chicken livers – R75
Sautéed in a mild peri-peri.

Home-cured venison carpaccio – R90
Rooibos smoked, and herb cured. Horseradish mousse, cranberry jelly.

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

Flame grilled choriḉo – R75
Simply served with home-made vegetable pickle.

Pigalle mezze platter – R320
Sharing plate of choriḉo, Portuguese chicken livers, calamari tubes & trinchado

Pigalle fusion  platter – R340
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) – R95
Roast vegetables, balsamic dressing.

Pigalle seasonal chef’s salad(v) – R79
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 – (per 100g) : R70
Prepared Thermidore -style – R40

Langoustines
Large  – R395
XL  – R495

Prawns
Queens – R210
Kings  – R280
Tiger giants (3pc) – R495
Jumbo giants (1pc) – SQ

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 – R720
Grilled native lobster, queen prawns & langoustines, pan-seared line-fish, sautéed calamari & moulles mariniere.

Shellfish platter – R485
Grilled native lobster, langoustines & queen prawns.

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

Create your own Platter:

Lobster (per 100g) – R70

Large Langoustine (pc) – R79

XL Langoustine (pc) – R120

Queen Prawn  (pc) 30

King Prawn (pc)  – R46

Tiger Giant prawn (pc)  – R165

Jumbo giant prawn (pc) SQ

 

Seafood specialities

Mozambique prawn curry  – R220
De-shelled prawn tails in a coconut & home ground masala sauce, served with basmati rice & fresh dhania

Sesame tuna nicoise – R210
Pan seared, onto a warm potato, green bean, julienne tomato & Portuguese olive salad, tossed in lemon & garlic aioli.

Baragoul line fish – R210
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 – R225
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

Prawn sauce – R245
Mashed potato, stir fried vegetable

Falklands calamari – R170
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

Bacalhau a bras (45 minutes) – R235
Shredded codfish, sauteed with onions and thinly sliced chips then combined with egg and flat leaf of parsley

Thai poached Fish Cake  – R185
Salmon & inefish fishcake topped with a soft poached egg and decadent hollandaise sauce onto a grapefruit macerated ribbon vegetable

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.

Beef Fillet (200g) – R145;       (300g) – R195

Cheese & Mushroom Sirloin: R175

Fillet on the bone(500g) – R265
On the bone provides natural flavours for you to enjoy at it’s finest.

Prime rib (600g) – R175
Limited fore quarter cut with its light marbling, makes this the connoisseur’s choice.

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 – R195
Fillet prepared authentically in a white wine, bay & garlic. Portuguese chips & a fried egg.

Balsamic fillet – R195
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 (half portion: R150)   ; (full portion: R255)
Honey and ginger marinade, sweet & sour braised red cabbage, chips

Celebration of Karoo lamb – R255
3 bone rack, braised medallion of neck, ceviche of wild smoked mushrooms, sautéed French beans, horseradish mash

Oven braised lamb shank – R195
Tomato & rosemary braised, Butter nutmeg mash, sautéed seasonal vegetables

Slow braised venison – R185
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 – R150
Roasted in garlic & rosemary. Buttered sage & lemon gnocchi. Butternut puree, soy bok-choi. Cinnamon jus.

Organic Pekin duck
Prepared 2 ways – R215
Confit leg, pan seared breast. Beetroot, green bean, walnut & new potato sauté. Butternut cinnamon puree & marmalade jus
Half Roast – R215
Pommes-anna, seasonal sautéed vegetables and a sweet orange & grand Marinier sauce.

From the earth…..(vegetarian)

Beetroot & goats cheese risotto (v) – R140
Creamy Araborio rice , toasted pine nuts, micro cress & fresh orange segments

South Indian tomato dhal (v) – R130
Traditional red puy lentils in vegetable stock & with cilantro. Cumin yoghurt & garlic Naan.

To indulge…

Hot sensations

Traditional malva pudding – R70
Crème angalais.

Chocolate Fondant – R89
Pure decadence,Vanilla bean ice cream

Cold delights

Crème brulee – R70
Served simply with caramelized crust

Seasonal fruit selection – R70
Mojito granite & garden mint

Ice cream nut cake – R75
An old favourite. Bar-one chocolate sauce, crème Chantilly

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

Pavlova – R75
Creme chantilly, tropical fruit with a passion fruit coulis

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

 

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 – R65
Selection of 4 cheeses – R95
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