Savoy Cabbage restaurant menu. Restaurants Cape Town CBD, City Bowl, Cape Town Region, Western Cape, South Africa

Savoy Cabbage 101 Hout Street Cape Town 8001 Send Email Website: www.savoycabbage.co.za Telephone Booking Main Page           Menu SAMPLE MENU Our menu changes daily, this is a sample menu of some of our regular summer favourites STARTERS Tomato Tart R 65.00 West Coast Oysters Each R 15.00 Farfalle with Prawns, Mussels, Peas and Tomato With Bottargo: R 100.00 R 90.00 Beef Tartare With celery, parmesan and truffle oil R 80.00 Chicken Liver Parfait With port-soaked figs and currant toast R 60.00 White Grape and Almond Gazpacho With tomato gazpacho sorbet R 70.00 Tian of Grilled Summer Vegetables With goat's cheese and pesto oil R 65.00 Hazelnut-Crusted Goat's Cheese Crottin On Mesclun salad with mixed berries R 65.00 Salad of Spiced Roasted Nuts, Red Wine Poached Pears, Mesclun and Goat's Cheese Feta R 60.00 Yellowtail Ceviche With julienne of peppers and pineapple with a ginger and coconut dressing R 70.00 House Smoked Norwegian Salmon On buckwheat crepe with keta caviar, grapefruit jelly and crème fraiche R 80.00 House-Cured Charcuterie: Saucisson sec, Nostrano, Toscano and Soppresata Salamis; Chorizo, Lardo and Duck Ham R 95.00 MAINS Veal Sweetbreads With mushrooms, lemon and chives R 125.00 Lamb Chalmar Beef Fillet With mushrooms, boozy onions and red wine sauce R 160.00 Rare Fillet of Zebra With papaya salsa, crisp potato cake and balsamic reduction R 165.00 Pan-Fried Duck Margret on Parsnip Puree With braised fennel and green peppercorn sauce R 165.00 Open Tartlet of Oven-Roasted Tomatoes, Zucchini and Basil With exotic mushroom ragout, celeriac puree and Arjan oil vinaigrette R 110.00 Roasted Impala Rack With chestnut spätzle, bacon and juniper butter, red cabbage and a spiced port sauce R 165.00 Grilled Rose Veal Cutlet With braised savoy cabbage, porcini puree and Campari orange sauce R 155.00 Grilled Yellowtail With pepper relish, aubergine caviar and balsamic almond oil sauce R 145.00 3 Little Pigs: Braised belly, grilled chop and smoked fillet with sweet potato, celeriac remoulade and cider jus R 145.00 Fennel Dusted Warthog With bashed neeps and tatties, red onion marmalade and sour fig syrup R 160.00 Lamb 3 Ways: Roasted rack, braised shoulder, Merguez sausage with gratin dauphinoise, garlic flan and red wine sauce R 160.00 Grilled Chalmer Rib Eye of Beef With gremolata-pine nut butter, grilled radichio and house-made Worcestershire sauce R 145.00 CORKAGE Per Bottle R 30.00 Menu last updated on 12 January 2010 Menus are deemed correct at time of publication but will vary over time. New menus and other site updates are normally applied within 24 hours of receipt from the restaurant. However, this can sometimes take a few days longer if workloads are heavy. Changes can be sent via email, fax or telephone. | Home | Main Page |