ESCARGOT – R75
Infused in creamy garlic butter
CHICKEN LIVERS PERI-PERI – R75
Grilled in lemon butter and served with mild peri-peri basting
TRINCHADO – R105
Pan-fried cubes of lean beef served with a tangy, lightly spiced sauce with a touch of cream
VENISON CARPACCIO – R90
Thinly sliced game served with celery and Parmesan shavings, drizzled with a balsamic vinaigrette
CROQUETTE DE CAMEMBERT – R80
Deep-fried and served with rocket, redcurrant jelly and a balsamic reduction
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
SMOKED SALMON – R95
Thinly sliced smoked salmon served with crème fraîche, capers and onion
MEZZE PLATTER – R340
Trinchado, calamari, chouriço and chicken livers
FUSION PLATTER- R360
Prawn Tandoori, Haloumi, Duck Springrolls, Trinchado
SERRANO HAM – R85
Thinly sliced Italian Parma ham, garnished with melon
CHOURICO ASSADO / GRILLED – R75
Our traditional spicy pork sausage served with mixed pickles and black olives
DUCK SPRING ROLLS – R85
Shredded duck mixed with Julienne vegetables wrapped in spring roll pastry and served with sweet chilli sauce
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
CAESAR SALAD – R95
Cos lettuces, anchovies, bacon and oven roasted croutons
HALOUMI SALAD – R95
CAPRESE SALAD – R120
Imported Buffalo Mozzarella with sliced tomato and fresh basil leaves on rocket and mixed greens
BOUILLABAISSE – R110
Crab, line fish, mussels and prawns in a delicate seafood consummé
CHICKEN SOUP – R75
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
PRAWNS
Queen – R225
King – R295
Tiger Medium – R450
Tiger Giant (when available) – R495
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 – R425
Grilled in lemon butter and lightly brushed with garlic
LANGOUSTINES EXTRA LARGE – R550
PIGALLE PLATTER – R395
A combination of prawns and langoustines grilled in lemon butter and lightly brushed with a garlic marinade
SHELLFISH PLATTER – R525
A combination of baby lobster, prawns and langoustines grilled in lemon butter and lightly brushed with a garlic marinade
SEAFOOD PLATTER (FOR TWO) – R795
Baby lobster, prawns, langoustines, line fish, calamari and mussels prepared to our unique recipe
MOÇAMBICAN PRAWN CURRY – R250
A flavoursome mild curry with coconut milk and coriander
LINE FISH (WHEN AVAILABLE) – R195
Grilled in lemon butter and served on savoury rice with stir-fried vegetables
SALMON TERIYAKI – R220
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 – R220
Creamy prawn sauce – R245
BABY KINGKLIP – R225
Served on the bone with lemon butter
CALAMARI – R225
Succulent baby tubes grilled in lemon butter and lightly brushed with a garlic marinade
YELLOW FIN TUNA – R230
With sesame seeds, teriyaki dressing and julienne vegetables
WHOLE BABY CHICKEN – R165
Marinated in fresh garlic and chilli, served with a side salad and fries
CHICKEN BREAST – R150
Filled with apricot and wrapped in Parma ham then roasted and drizzled with a honey and mustard sauce, served with mash and vegetables
SLOW ROASTED DUCK – R225
Half duckling served with potato parisienne and vegetables, finished with a Grand Marnier sauce or on a potato bake with a strawberry and Drambuie glaze
SAUTEED MUSHROOMS – R35
CREAMED SPINACH – R35
STIR-FRY VEGETABLES – R35
FRENCH FRIES – R30
PORTUGUESE SIDE SALAD – R40
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
CHÂTEAUBRIAND (FOR 2) – R420
Served with Madagascar peppercorn sauce topped with foies gras butter, served with sautéed mushrooms and roasted baby potatoes, stir fried vegetables and caramelised onions
BALSAMIC FILLET – R195
Flame-grilled, served with mustard mash, wilted baby spinach and caramalised onions, finished with a balsamic reduction and a Port wine jus
OSTRICH FILLET – R175
Grilled and glazed with red wine, served with mushroom and black peppercorn sauce on crushed potato
PORTUGUESE STEAK – R195
Pan-fried in white wine, ruby port and garlic, topped with a fried egg
LAMB SHANK – R240
Slow roasted in red wine and fresh herbs, served with sweet potato mash and stir-fried vegetables
RACK OF LAMB – R240
Thinly sliced on the bone and lightly caramalised with BBQ basting then drizzled with a Port wine jus, served with a fondant potato with a vegetable basket with blue cheese sauce
CRÈME BRULE – R70
Please enquire on flavours available
PAVLOVA – R75
Soft centre meringue topped with tropical fruit and granadilla mousse
HOT MALVA PUDDING – R70
Smothered in crème anglaise or Kalhua butterscotch
ICE CREAM AND HOT CHOCOLATE BAR ONE SAUCE – R70
A smooth vanilla ice cream and Pigalle’s hot chocolate sauce
MIXED FRUIT SORBET – R60
Please enquire on flavours available
MILLE-FEUILLES – R70
Layers of phyllo pastry and crème anglaise garnished with fresh strawberries
CHOCOLATE FONDANT – R75
Soft chocolate centre served with Pistachio ice cream
CHOCOLATE BROWNIES – R70
Prepared with dark chocolate and served with ice cream and almond shavings, drizzled with hot chocolate sauce
ICE CREAM NUT CAKE – R70
Layers of homemade ice cream and mixed nuts, set on hot chocolate sauce
CHEESE PLATTERS
A selection of fine cheeses
Small – R85
Large – R170