Savoy Cabbage News
Thanksgiving Dinner at Savoy Cabbage Thursday 27th November

You don’t need to be American to celebrate Thanksgiving!

Ever since Chef Peter Pankhurst spent time in Washington, we have marked Thanksgiving with our own version of America’s most traditional celebration. It is a time for family and friends to gather and for many Americans visiting or living in Cape Town, Savoy Cabbage’s Thanksgiving Dinner has become an annual event.

So bring your American Friends and Colleagues, or just become an honorary American for the evening and join us for a Thanksgiving Celebration.

The menu is as follows:

Thanksgiving Dinner

Thursday 27th November 2014

Canapé’s on arrival

New England Clam Chowder

Or

Corn Chowder **

Grilled Shrimp and Grits with Pico di Gallo (Course Supplement 65.00)

Roasted Brined Turkey Crown with Dark Meat and Cranberry Sausage, Sage and Onion Stuffing, Sweet Potatoes, Helen’s Cranberry Sauce and Giblet Gravy

Or

Sweet Potato Gnocchi with Peas, Cranberries, Apple and Sage Butter and a Mushroom Tartlet **

Pumpkin Pie with Cinnamon Ice Cream

Friandise

Candies and Fudge

** Vegetarian option for the prebooked Vegetarians only

R325.00 per person excluding service.

Please complete the booking form by going to the link.

So whether you are American or just need an excuse to celebrate, join us for dinner on Thursday 27th.

If you have American friends in Cape Town who might not receive our newsletter, may I please ask you to forward this mail.

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Savoy Cabbage Restaurant-Good News and Offal News
The Good News:
After a 4 week break we reopened for dinner on the 18th June. The chefs and staff arrived at work on Tuesday to find a repainted restaurant, a new bar and a revamped kitchen with new flooring and a brand new oven that cost more than my car! Every piece of equipment has been stripped down and serviced. The deliveries are pouring through the door and on Wednesday night we had the freshest food in town with every dish created on the day. Executive chef Peter Pankhurst is brimming with new menu ideas but old favourites will not be forgotten either.

The Good News: 

After a 4 week break we reopened for dinner on the 18th June. The chefs and staff arrived at work on Tuesday to find a repainted restaurant, a new bar and a revamped kitchen with new flooring and a brand new oven that cost more than my car! Every piece of equipment has been stripped down and serviced. The deliveries are pouring through the door and on Wednesday night we had the freshest food in town with every dish created on the day. Executive chef Peter Pankhurst is brimming with new menu ideas but old favourites will not be forgotten either.

We have also installed a wonderful piece of artwork in the shape of Archbishop Tutu swinging from a Chandelier. It is on loan from Richard Calland and formerly hung in the IDASA offices. The cameras are already clicking as he swings above the wine rack!

Just briefly, for all of you who contributed to the fund for the late Lunga Maqwelane's family, I have great news. R42,500 has been invested for each child's educational needs and is being managed by a very reputable organisation, Fairheads, who specialise in such trusts. I am indebted to Bruce Cameron for his guidance. In addition Lunga's wife has also received a small lump sum. I am delighted to report that she seems to be doing well and is back at work and the family is coping very well under the circumstances. The generosity of our friends, customers, staff, ex staff and sheer strangers is staggering.

The Savoy Cabbage Annual Offal Festival

Wednesday 25th June to Tuesday 8th July 2014

Not everyone’s cup of tea perhaps but for many offal lovers our annual festival is a ‘must do’. 

Over the period of the festival we will be serving, in addition to our normal menu offerings, such delights as brains with black butter and capers, sweetbread terrine, liver and kidney crespelle with port sauce, and kidneys in mustard sauce. On the main courses the repertoire will include stuffed pig’s trotters, pickled tongue, tripe and chorizo, pan fried sweetbreads and calves’ liver. Over the fortnight the repertoire will change so don’t expect them all at any one time. If you book well in advance and make a request we will try and have your favourite on when you come, subject to availability from our suppliers. 

We look forward to seeing you at Savoy Cabbage Restaurant soon. Call 021 424 2626 to make a booking.

 
Savoy Cabbage turns 15

During the hard winter times, one of South Africa’s best places to dine has quietly reached the venerable restaurant age of 15. What’s more, Cape Town’s Savoy Cabbage looked modern when it opened with its “industrial” brick, steel and glass interior and remains strikingly contemporary to this day. They will be hosting its 15th Birthday Celebration with a veritable feast of signature dishes paired to Hamilton Russell Family Vineyards wines on Monday 12th August.

They also open their annual Offal Festival on the 27th July, it runs until 3rd August 2013. They will be serving, along with normal menu offerings, “such delights as brains with black butter and capers, sweetbread terrine, liver and kidney crespelle with port sauce, and kidneys in mustard sauce. On the main courses the repertoire will include stuffed pig’s trotters, pickled tongue, tripe and chorizo, pan fried sweetbreads and calves’ liver.” Call 021 424 2626 for reservations. Another grande dame, the Grande Roche in Paarl, is hosting an evening called Culinary Innovations on 27 July, featuring Sarah Lotz, the award-winning author and scriptwriter.

Her latest solo thriller, The Three, will be published by Hodder and Stoughton in the United Kingdom and Reagan Arthur in the USA in 2014. The meal will be paired with wines from Lemberg Wine Estate, well-known for its Sauvignon Blanc but even more for bottling the unusual variety called Harslevelu. Call 021 863 5100 for reservations.

(Original post - http://www.rossouwsrestaurants.com/journal/savoy-cabbage-turns-15/ )

 
Celebrate with us this weekend

As Savoy Cabbage Restaurant reaches its teens we feel there is cause to celebrate. Come and join us for a well-priced and inventive dinner, as we celebrate reaching this milestone.

Savoy Champagne Cocktail

Served with a Deconstructed Vichyssoise and Deep Fried Onion Soup

seperator

Terrine of Seafood with Sauce Vierge

Or

Tortellini of Prosciutto, Spinach and Parmigiano, Pea Velouté

Or

Beetroot Plate: Carpaccio, Jelly, Nougat and Foam with Wild Rocket and Pine Nut Brittle

seperator

Olive Oil Poached Norwegian Salmon with Haricot Bean Purée, Vanilla and Lime Sauce

Or

Kudu with a tangle of Tart Greens, Braised Endive and Spicy Coffee Sauce

Or

Butternut and Mushroom Crespelle on Cauliflower Purée, Vegetable Jus

seperator

Paris Brest

Or

Trio of Pears

Or

Dark Chocolate Tart with Milk Chocolate Ice Cream

3 courses R250.00

Additional starter R45.00

Additional main course R65.00

In a City where few restaurants can boast of longevity, we have made it, despite recession, into our 13th year. What makes us different from so many other restaurants that have opened and closed during that time?

We are owner run, with proprietor Caroline Bagley or General Manager Frank Winter on duty every night.

Staff Consistency. In those 13 years we have only had two Head chefs- Peter Pankhurst has been with us for nearly 12 years. The waiting and bar staff also change very infrequently-senior waiter Alison Grose joined us in July 1998, even before we opened.

Service Excellence. Our waiting team are well trained and committed to making each customer feel special.

The Menu. Whilst it changes on a daily basis, regulars know they can expect consistency and fresh seasonal ingredients well cooked and with generous portions.

Trip Advisor Reviews have consistently placed Savoy Cabbage Restaurant in the top 10 for the entire period since we opened.

So join us on Friday or Saturday as we mark this very special birthday.