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

Or

Tortellini of Prosciutto, Spinach and Parmigiano, Pea Velouté

Or

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

Or

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

Or

Butternut and Mushroom Crespelle on Cauliflower Purée, Vegetable Jus



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.

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

œ Grilled Shrimp and Grits with Pico di Galloœ

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
œ
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.
Bookings to This e-mail address is being protected from spambots. You need JavaScript enabled to view it or telephone 021 424 2626

Trip Advisor

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
R65.00 each

STOP PRESS

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!