In line with the changes taking place at this award-winning restaurant, such as a stylishly eclectic new interior, La Pentola’s talented executive chef patron, Shane Sauvage, has introduced a feast of new and exciting dishes to his already varied and adventurous menu.

Try his personal favourites, which include the Afro-Parisian salmon carpaccio – Norwegian salmon carpaccio, lightly dressed with a fresh green apple, cabbage and carrot salad, and topped with a spicy mango pickle and brie pastry (R49 for a starter). Or try the Jumping Jack – a tender beef fillet served on black pasta and topped with a sauce made of Madagascan peppercorns, red onion, shellfish stock and Jack Daniels, bound with fresh cream and flavoured with thyme, and crowned with king prawns wrapped in smoked springbok and roasted with Parmesan (R135 for a main).

If you’re in the mood to cook these gourmet delights yourself, you can give it a go using Shane’s newly released second cookbook, In Fusion. It’s crammed full of his deliciously quirky recipes, which are surprisingly easy to make.

La Pentola
Corner Soutpansberg and Well streets, Riviera, Pretoria.
Call 012 329 4028/9123