TO START

Oysters S.Q
Luderitz cultivated / Hand picked wild oysters
Tandoori Prawns R110
Papaya, coriander & sweet chilli relish, soy sautéed cabbage
Falklands Calamari R98
Grilled tubes
Prawn Cocktail R120
De-shelled steamed prawns served with an avocado pear topped with our home made seafood cognac dressing
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
Beef Carpaccio R90
Whole grain mustard mayo, wild rocket & parmesan shavings
Grilled Chouriḉo R85
Simply served with home-made vegetable pickle
Pigalle Fusion Platter R350
Sharing plate of prawn tandoori, hloumi cheese, duck springrolls, calamari
Mussels Marinier R90
Saldahna Bay Mussels sauteed in white wine, garlic, touch of cream
Sardines ‘Assadas’ R78
Flame grilled. Roasted green pepper, onion & olives
Asian Calamari R110
Falkland Calamari tubes & tentacles, flash-fried, served on rocket with Japanese mayonnaise, brinjal chutney
Escargot R85
Baked in a creamy garlic cream
Portuguese Chicken Livers R75
Sautéed in a mild peri-peri
Beef Fillet Trinchado R95
Cubed beef in white wine, garlic, bay leaf & a touch of cream
Pigalle Mezze Platter R325
Sharing plate of choriḉo, Portuguese chicken livers, calamari tubes & trinchado

SALADS

Pigalle Greek Salad (v) R85
Served traditionally
Grilled Haloumi Salad (v) R110
Roast vegetables, balsamic dressing
Pear & Almond Salad (v) R85
Dijon honey 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 R450
Lobster Prepared Thermidore-style R525
Queen Prawns R245
Tiger Giant Prawns R525
Large Langoustines R450
Extra Large Langoustines R525
King Prawns R310
Jumbo Giant Prawns (1pc) S.Q.

Enhance your shellfish by one of our speciality preparation methods:

Sauce Naḉional R45
Gently cooked in green chilli, beer & cream
Sauce Aquillio R45
Sautéed in white wine, garlic & peri-peri

'PIGALLE' PLATTERS

Seafood Platter For 2 R895
Grilled native lobster, queen prawns & langoustines, pan-seared line-fish, sautéed calamari & moulles mariniere
'Pigalle' Platter R420
Grilled queen prawns & langoustines
Shellfish Platter R535
Grilled native lobster, langoustines & queen prawns.

SEAFOOD SPECIALITIES

Mozambique Prawn Curry R245
De-shelled prawn tails in a coconut & home ground masala sauce, served with basmati rice & fresh dhania
Mediterranean Kingklip R265
Topped with feta cheese & olives, Mediterranean sautéed vegetables, de-shelled queen prawns & mash potato
Salmon Teriyaki R285
Teriyaki marinade, mashed potato & seasonal sautéed vegetable
Falklands Calamari R220
Sautéed in lemon butter, stir fried vegetables & chips
Baragoul Line Fish
Sautee of baby potatoes & seasonal vegetables, carrot & white wine valoute.
Line fish fillet: R195
Wholefish: R240
Baby Kingklip R225
On bone to retain natural flavour Served with seasonal sautéed vegetable sor chips
East Coast Sole R225
Caper beurre-noisette. Lemon butter sauce.

GRILLS

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
Prime Rib (600g) R220
Limited fore quarter cut with its light marbling, makes this the connoisseur’s choice
Beef Fillet (300g) R220
Rib Eye (300g) R215
Limited fore quarter cut with its light marbling, makes this the connoisseur’s choice

ADDITIONAL ACCOMPANIMENTS

Garlic Roll R45
Chips / Mash R45
Rustic Roasted Honey Butternut R45
Portuguese Salad R45
Savoury or Basmati Rice R45
Sauteed seasonal vegetables R45
Spinach, sautéed or creamed R45
Onion Rings Crisped R45

MEAT SPECIALITIES

Chicken Supreme R150
Chicken breast stuffed with brie, sundries tomatoes butternut puree, basil pesto, set on risotto.
Portuguese Steak R235
Fillet prepared authentically in a white wine, bay & garlic. Portuguese chips & a fried egg.
Pork Belly R195
Pan roasted loin, crisp crackling, sweet potato apple rosti, cauliflower puree, parisian carrots, cider jus.
Lamb Cutlets R245
Served with mint mash, garlic, stir-fried vegetables
Venison Loin R240
Slow braised with bombay Sapphire jus. Pommes-anna & cider roasted root vegetables.
Balsamic Fillet R235
Horseradish mash, wilted spinach, caramelised baby onions, balsamic reduction.
Flame-Grilled Pork Ribs Half-Portion R150
Served with chips and onion rings.
Flame-Grilled Pork Ribs Full-Portion R260
Served with chips and onion rings.
Over Braised Lamb Shank R250
Tomato & rosemary braised, Butter nutmeg mash, sautéed seasonal vegetables.
Free-Range Portuguese Chicken R165
Baby chicken in our home-made peri- peri, flame grilled, chips & Portuguese salad.
Organic Pekin Duck R275
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) R155
Picked mushrooms sautéed in garlic butter, reduced in chardonnay tossed in rissotto and topped with Parmesan.
Mushroom Ravioli (v) R160
Served with asparagus spears, baby marrow, cherry tomatoes and a creamy truffle sauce

TO INDULGE

Traditional Malva Pudding R75
Crème angalais
Crème Brulee R75
Served simply with caramelized crust
Vanilla Bean Ice Cream R75
Home-made hot chocolate sauce
Lemon Tart R75
Pastry based with baked lemon custard
Chocolate Fondant R89
Pure decadence, vanilla bean ice cream
Ice Cream Nut Cake R85
An old favourite. Bar-one chocolate sauce, crème Chantilly
Pannacotta R75
Italian style accompanied by mixed berries and an orange sauce
Cheese & Biscuit R80
Salty crackers topped with either Wensleydale cheese or basil infused Mascarpone (ask your waitron for availability)