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
Terrine of Seafood with Sauce Vierge
Tortellini of Prosciutto, Spinach and Parmigiano, Pea Velouté
Beetroot Plate: Carpaccio, Jelly, Nougat and Foam with Wild Rocket and Pine Nut Brittle
Olive Oil Poached Norwegian Salmon with Haricot Bean Purée, Vanilla and Lime Sauce
Kudu with a tangle of Tart Greens, Braised Endive and Spicy Coffee Sauce
Butternut and Mushroom Crespelle on Cauliflower Purée, Vegetable Jus
Trio of Pears
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.