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.
Thanksgiving Dinner- Thursday 25th November 2010
Canapés of Devilled Eggs and Celery Cream Cheese Sticks
Grilled Shrimp and Grits with Pico di Gallo
Roast Brined Turkey Breast with Dark Meat Sausage, Bread Stuffing, Mashed Potatoes, Helen's Cranberry Sauce and Giblet Gravy
Spiced Pumpkin Cheese Cake with Pumpkin Seed Brittle
Filter Coffee or Tea with Fudge
R285.00 per person excluding service.
If you know Americans visiting or living in Cape Town, who are unfamiliar with Savoy Cabbage, why not forward them this email.
The normal menu will also be on offer that evening.
or telephone 021 424 2626
We are delighted that we are currently ranked number 4 out of 285 Cape Town Restaurants. Read the reviews from travellers and locals and get honest opinions on Savoy Cabbage from the bloggers...click here to read reviews
Changes in the Menu at Savoy Cabbage
Our team of chefs has been enriched recently by some new young blood, but the kitchen is still under the very steady hand of Chef Peter Pankhurst. Sean Woods is generating exciting new lighter dishes and Lunga Maqwelane, who trained at the Iziko Cooking School in Langa, is a rising and talented star.
This is what is was on the menu last night:
Twice-baked Cheese Soufflé with Paprika Oil 70.00
Olive, Goat's Feta and Caramelised Onion Tart 65.00
Karan Beef Tartare with Celery, Parmesan and Truffle Oil 80.00
Parched Summer Vegetable Salad with Grilled Jakopewer 75.00
Gravad Yellowtail with Orange, Rocket and Pink Peppercorns 75.00
Chicken Liver Parfait with Port Soaked Figs and Currant Toast 60.00
Farfalle with Prawns, Basil, Green Peas, Tomato and Coconut Foam 80.00
White Grape and Almond Gazpacho with Tomato Gazpacho Sorbet 70.00
House-cured Tuna Niçoise with Cherry Tomatoes and Quail's Egg 75.00/135.00
Grilled New Season's Asparagus with Beetroot, Rocket and Parmesan 65.00
House Cured Bresaola with Rocket, Parmesan and Morgenster Olive Oil 80.00
Salad of Spiced Roasted Nuts, Red Wine Poached Pears, Mesclun and Goat's Feta 60.00
House-smoked Norwegian Salmon on a Buckwheat Crepe with Crème Fraîche, Ruby Grapefruit Jelly and Keta Caviar 80.00
Butternut, Goat's Feta and Hazelnut Tartlet with Orange Campari Sauce 110.00
Grilled Zebra Rump on Porcini Risotto with Tamarind Sauce and Papaya Salsa 165.00
Grilled Yellowtail with Celeriac Purée, Enoki Tempura and Lemon Butter 145.00
Rare Spice-rubbed Kudu Loin, Spätzle, Red Cabbage, Granola Bar and a Cherry Sauce 165.00
Fennel-dusted Warthog Loin on Bashed Neeps and Tatties with a Malataya Apricot Sauce 165.00
House-made Pork and Potato Sausage with Puy Lentils, Celeriac and Red Wine Onion Gravy 125.00
Roast Rack of Lamb with Shiitake Crust, Sweet Potato Fondant, Garlic Flan and Fennel Jus 160.00
Grilled Pork Fillet on Vanilla Sweet Potato Mash with Apples, Cider Jus and Pancetta Foam 145.00
Medium-rare Karan Beef Sirloin with Rosti, Boozy Onions, Mushrooms and Red Wine Sauce 145.00
Roulade of Chicken, Chard and Shiitake Mushrooms with Creamy Polenta, Asparagus and Chive Sauce 145.00
Grilled Kabeljou on Sautéed Summer Vegetables with Lemongrass, Thyme Vinaigrette and Aubergine Caviar 145.00
Cardamom Crème Brûlée
Apricot Tart with Crème Patisserie
Chocolate Marquise with Coffee Sauce
Butterscotch Pannacotta with Berry Compôte
Soft-centred Chocolate Pudding with Vanilla Ice Cream
Fresh Strawberries with Shortbread and Grappa Ice Cream
Prune and Walnut Frangipane Tart with Vanilla Ice Cream
White Chocolate Banana Pudding with Vanilla Crème Anglaise
R 45.00 Each
South African Artisinal Cheese Board with Fig Preserve
Cremalat Gorgonzola with Port-roasted Figs and Almonds
From Saturday 20th November, Savoy Cabbage's Tomato Tart will be on the menu. One of the New York Times 10 Things to Eat Before you Die.
We look forward to seeing you at Savoy Cabbage soon for lunch or dinner!
Report Back on Opera Fund Raiser
Our Fund raiser for UCT Opera student Musa Ngqungwana was a great success. It was a wonderful night and he sang beautifully. One guest gave him a very substantial cheque to complete his fundraising and another paid for his air ticket. He is now at the Academy of Vocal Arts (AVA), Philadelphia as a resident Artist and he is doing well.
In his last email to me he said:
"I have been here for almost two months now, and already learning quite a lot. The gym sessions are coming well, am now exercising every weekday.
Next week I'm going to New York at the MET to watch IL Trovatore . Yesterday I watched on HD Live their production of Boris Gurdunov.
I must say that I feel fortunate to be surrounded by the AVA artists as they are matured and I admire their work ethic, thus it motivates me to work even harder and keep the focus. We are now busy with rehearsals for the World Premier of Scarlett Letter, an American Opera. Afterwards it would be Arabella by Richard Strauss where I will be doing the role of Count Waldner.
I just want to officially thank you for all that you have done for me, making it possible for me to go to America in order to pursue my life-long dream. That you have had a hand in facilitating this transition, will always be treasured.
I pray that God bless you in every way and everything, and for even more success in your business ventures."
Savoy Cabbage are proud to have done just a small bit to help this young man build what should be a glittering career.
Happy Turkey Day Musa!