PIGALLE RESTAURANT MENU Green Point, Cape Town Appetisers Trio of Seafood Spicy seared Tuna, sesame coated salmon and pan seared scallop Pan Seared Scallops Served with spring onion risotto corn puree Seared Salmon A Tian of cured Norwegian salmon served on fresh avocado and sesame encrusted seared salmon drizzled with teriyaki sauce Prawns Sautéed with garlic and chilli Sautéed with medium cream curry Sautéed with Naçionale sauce Calamari & Shrimp Seafood duo of calamari and prawns sautéed in chilli, garlic and parsley Calamari Succulent baby tubes, grilled in light garlic and lemon butter Prawn Cocktail Steamed prawns and avocado, beetroot, topped with our home-made Cognac cocktail sauce Oysters Served in portions of 3, 6, 12 Recommended with a lime and chilli dressing Black Mussels Prepared in a white wine velouté with a touch of paprika Escargot Infused in creamy garlic butter Trinchado Pan-fried cubes of lean fillet of beef served with a tangy, lightly spiced sauce Beef Carpaccio Thinly sliced served with crisp shallots, wild rocket, pecorino Romano crisp and truffle dressing Wild Mushroom Ravioli Served with asparagus spears and cep cream sauce Chicken Livers Peri-Peri Grilled in lemon butter and served with a mild peri-peri basting Mezze Platter Trinchado, calamari, Chouriço and chicken livers R110 R95 R80 R80 R85 R80 R350
Salads Caramelised Pear and Almond Fresh pears and almonds, caramelised and drizzled with a creamy Dijon mustard dressing Mediterranean Salad R95 Marinated roasted peppers, sundried tomato, olives, Buffalo mozzarella in basil pesto Caesar Salad Cos lettuce, anchovies, bacon and oven roasted herb croutons Greek Salad Traditional, tossed in a creamy herb dressing Lobster Salad Pan fried served with cucumber spaghetti, marinated peppers, steamed asparagus and wasabi myonnaise R79 R310 Soups Soup de Jour Soup of the day Prawn Soup Prawn and shiitake mushroom served in a seafood and coconut broth Roast Butternut and Cumin Soup Served with pecans R95
Shellfish Prawns Queen King Tiger Medium Tiger Giant (when available) All the above are butterflied and grilled to our long-standing recipe and served with savoury rice OR French fries Naçional Sauce - Extra Simmered in beer, garlic, mild green chilli and a touch of cream Langoustines The sweetest of all shellfish Grilled in lemon butter and lightly brushed with garlic Lobster Grilled in lemon butter and lightly brushed with garlic Lobster Thermidor (when available) Lobster loosened from the shell and sautéed with cream, Cognac, black cherries and topped with a parmesan au gratin Pigalle Platter Delicious combination of prawns and langoustines grilled in lemon butter and lightly brushed with a garlic marinade R250 R290 SQ SQ R50 SQ R510 R560 R490 Shellfish Platter R590 Combination of baby lobster, prawns and langoustines grilled in lemon butter and lightly brushed with a garlic marinade Seafood Platter for Two R890 Baby lobster, prawns, langoustines, line fish, calamari and mussels, prepared in our unique recipe R260 Mozambican Prawn Curry A flavoursome mild curry, with coconut and coriander Calamari Succulent baby tubes, grilled in lemon butter and lightly brushed with a garlic marinade
Line fish Line Fish Grilled and served on basil mash with prawn sauce, with a casserole of baby peas, red onions pepperdews with a choice of Whole Prawns Chilli Ginger Sauce Salmon Teriyaki Norwegian salmon marinated in teriyaki, grilled served with mash and drizzled with a sweet soya and sesame dressing R250 R230 R230 Sole Grilled and served on basil mashed potato with a casserole of baby peas, red onions and peppadews Lemon and Herb Butter Creamy Prawn Sauce East Coast Sole (When Available) Grilled and served on basil mashed potato with a casserole of baby peas, red onions and peppadews Line Fish Naçional Grilled and served with seared scallops and black shell Mussels with Mozambique Naçional sauce Tuna Steak Sesame crusted Tuna, drizzled with teriyaki sauce served with Asian spinach and wasabi pureed potato and julienne veg R200 R250 R320 R270 R270 Poultry Whole Baby Chicken Marinated in fresh garlic and chilli, served with a side salad and fries Pekin Duck Pan-roasted breast served on onion marmalade, confit leg served with potato croquettes with cherries and sage sauce R200 R230 Grills
All grills served with a choice of French fries or mustard mashed potato Rib Eye Lamb Cutlets Beef Fillet Prime Rib Rubbed in crushed black pepper, sea salt and wholegrain Dijon mustard seeds R240 Optional sauces Mushroom Sauce Port Wine Sauce Green Peppercorn Sauce Portuguese Sauce Blue Cheese Sauce Meats Balsamic Beef Fillet Mustard mash and wilted spinach with an onion and balsamic beef jus Herb Marinated Beef Fillet With potato fondant, savoy spinach, oyster mushroom-cambozola compote and foie gras jus Ostrich Fillet Pan seared, Shiraz jus with a butternut purée and beetroot Lamb Shank Slowly pot-roasted in a beef sauce, served with mashed potato and vegetables. Springbok Loin Grilled and served on basil mashed potato, wilted spinach, sautéed wiild mushrooms and port wine jus Side Orders With potato fondant, savoy spinach, oyster mushroom-cambozola compote and foie gras Side Vegetables Garlic Roll Baby Caesar Salad Creamed Spinach Sauté Mushrooms in White Wine R45 R15 R55 R50 R60
Desserts With potato fondant, savoy spinach, oyster mushroom-cambozola compote and foie gras Baked Chocolate Mousse Tort Served with a chocolate syrup, compote of cherries and Chantilly cream Pavlova Crème chantilly, tropical fruit with a passion fruit coulis Hot Malva Pudding Smothered in Crème Anglaise or butterscotch, brandy snap and vanilla cream Chocolate Fondant Served with pistachio ice cream Baked Cheesecake Marble chocolate and vanilla seed cheesecake with white chocolate ganache Chocolate Mousse Dark and blonde Valrhone chocolate mousse with almond sable and dehydrated chocolate mousse Crème Brûlée Served with nut biscotti Panacotta Chilled vanilla infused cream with seasonal fruit, fresh mint and an orange reduction Selection of fruit sorbets Cheese Platters Small Large R70 R60 R160