APPETISERS

ESCARGOT – R85
Infused in creamy garlic butter

CHICKEN LIVERS PERI-PERI – R75
Grilled in lemon butter and served with mild peri-peri basting

FILLET TRINCHADO – R95
Pan-fried cubes of lean beef served with a tangy, lightly spiced sauce with a touch of cream

BEEF CARPACCIO – R90
Thinly sliced game served with celery and Parmesan shavings, drizzled with a balsamic vinaigrette

MUSSELS MARINIER – R85
Prepared in a white wine velouté with a touch of paprika

OYSTERS – SQ
Served in portions of six, nine or twelve

PRAWN COCKTAIL – R120
Steamed prawns and avocado pear topped with our homemade seafood cognac dressing

PRAWN TANDOORI – R120
Dusted with Tandoori spice, shallow fried and mounted on warm julienne vegetables, accompanied with a papino and coriander salsa

CALAMARI – R95

Succulent baby tubes grilled in a light garlic and lemon butter

CALAMARI  STUFFED/ASIAN STYLE – R110


SALMON DUO – R110

A tian of cured Norwegian Salmon served on fresh avocado and a sesame encrusted  seared salmon drizzled with a Teriyaki sauce

MEZZE PLATTER – R325
Trinchado, calamari, chouriço and chicken livers

FUSION PLATTER- R350
Prawn Tandoori, Haloumi, Duck Springrolls, Trinchado

CHOURICO ASSADO / GRILLED – R85
Our traditional spicy pork sausage served with mixed pickles and black olives

DUCK SPRING ROLLS – R90
Shredded duck mixed with Julienne vegetables wrapped in spring roll pastry and served with sweet chilli sauce

 

SALADS

GREEK SALAD – R85

Tossed in a creamy herb dressing

CARAMALISED PEAR & ALMOND – R85

Fresh pears and almonds caramalised and then drizzled with a creamy Dijon mustard dressing

MEDITERRANEAN HALOUMI SALAD  – R110


ROQUEFORT SALAD – R85

SOUPS

BOUILLABAISSE – R110
Crab, line fish, mussels and prawns in a delicate seafood consummé

SOUP OF THE DAY  – R85

CALDO VERDE / PORTUGUESE GREEN SOUP – R70

Potato based soup with finely chopped kale, served with chouriço (optional)

BUTTERNUT SOUP – R70
Infused with a touch of cream and a hint of cinnamon

SHELLFISH

PRAWNS

Queen – R245

King – R310
Tiger Medium – R495
Tiger Giant (when available) – R525
Butterflied and grilled to our longstanding recipe

NAÇIONAL SAUCE (SUPPLEMENT) – R45
Simmered in beer, garlic, mild green chilli and a touch of cream

LANGOUSTINES LARGE – R440
Grilled in lemon butter and lightly brushed with garlic

LANGOUSTINES EXTRA LARGE – R595

PIGALLE PLATTER – R420
A combination of prawns and langoustines grilled in lemon butter and lightly brushed with a garlic marinade

SHELLFISH PLATTER – R535

A combination of baby lobster, prawns and langoustines grilled in lemon butter and lightly brushed with a garlic marinade

SEAFOOD PLATTER (FOR TWO) – R895
Baby lobster, prawns, langoustines, line fish, calamari and mussels prepared to our unique recipe

MOÇAMBICAN PRAWN CURRY – R245

A flavoursome mild curry with coconut milk and coriander

FISH

LINE FISH (WHEN AVAILABLE) – R195
Grilled in lemon butter and served on savoury rice with stir-fried vegetables

WHOLEFISH: R240

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

SOLE 
Grilled with
Lemon herb sauce – R225
Creamy prawn sauce – R2550

KINGKLIP FILLET NATIONAL R250

MEDITERRANEAN KINGKLIP FILLET R265

BABY KINGKLIP – R225
Served on the bone with lemon butter

CALAMARI – R220 

Succulent baby tubes grilled in lemon butter and lightly brushed with a garlic marinade

 CODFISH/BACALHAU R250

GRELHADO/GOMES DE SA/ A BRAS 

 

 

POULTRY

WHOLE BABY CHICKEN – R165
Marinated in fresh garlic and chilli, served with a side salad and fries

CHICKEN SUPREME- R150

Stuffed with olives, brie, sundried tomatoes, served on a butternut risotto

SLOW ROASTED DUCK – R275
Confit leg, pan seared breast, prepared in a sweet Asian sauce

Prime cuts of super quality wet aged Chalmar beef, served with a choice of French-fries or mash potato

BEEF FILLET – R180

Lightly caramalised with BBQ basting

SIRLOIN – R140

A prime cut, lightly basted

PRIME RIB – R190

Lightly basted or pepper coated with mustard seeds, served on the bone

FILLET ON THE BONE – R240

Succulent 600g fillet on the bone

OPTIONAL SAUCES

     CREAMY PEPPER SAUCE R35

     ALMOND MUSTARD SAUCE – R35

     PORT WINE JUS – R35

     MUSHROOM AND BLACK PEPPER SAUCE – R35

     MUSTARD SAUCE R35

     MONKEY GLAND SAUCE – R35

     HOLLANDAISE SAUCE – R35

     CHEESE SAUCE – R35

     BELL PEPPER SAUCE – R35

MEATS

BALSAMIC FILLET – R235
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
Grilled and served with spinach, mash & wild mushrooms with port wine jus

PORTUGUESE STEAK – R235 

Pan-fried in white wine, ruby port and garlic, topped with a fried egg

LAMB SHANK – R250
Slow roasted in red wine and fresh herbs, served with sweet potato mash and stir-fried vegetables

LAMB cutlets – R245

grilled, served with mash, stir-fried vegetables

LAMB PHYLLO BASKET R250

ROASTED PORK BELLY R195

 

DESSERTS

CRÈME BRULE – R75
Please enquire on flavours available

HOT MALVA PUDDING – R75

Smothered in crème anglaise or Kalhua butterscotch

ICE CREAM AND HOT CHOCOLATE BAR ONE SAUCE – R75
A smooth vanilla ice cream and Pigalle’s hot chocolate sauce

MIXED FRUIT SORBET – R75
Please enquire on flavours available

CHOCOLATE FONDANT – 89
Soft chocolate centre served with Pistachio ice cream

CHOCOLATE BROWNIES – R75
Prepared with dark chocolate and served with ice cream and almond shavings, drizzled with hot chocolate sauce

ICE CREAM NUT CAKE – R85
Layers of homemade ice cream and mixed nuts, set on hot chocolate sauce

CHEESE & BISCUITS R80 


PANNACOTTA R75

 

LEMON TART R75