The extremely innovative menu at Savoy Cabbage alters daily according to what is fresh and in season. Whilst we update the menu on the site regularly, you may always email us to receive the latest version. We use free range and organic produce as much as possible and the tiny freezer is strictly for the home-made ice cream. Everything at Savoy Cabbage Restaurant is house made from the bread, biscuits and ice creams to the charcuterie, merguez sausages and the smoked salmon. Because the menu changes regularly we can buy from the small producer who lovingly brings us such delights as Heirloom tomatoes, hand gathered pine nuts, acorn fed pork and free range geese and ducks. As you will see the menu is not run of the mill, but the plain or nervous diner can also be catered for. And, just in case you are wondering, you will not leave here hungry, our portions are quite substantial!

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Menu

Tomato Tart 70.00
Salad of Beetroot and Orange with House-made Labnah 70.00
Chicken Liver Parfait with Port Soaked Figs and Currant Toast 65.00
White Grape and Almond Gazpacho with Red Gazpacho Sorbet 70.00
Salad of Spiced Roasted Nuts, Red Wine-poached Pears, Mesclun and Goat’s Feta 65.00
Smoked Chicken, Pineapple and Pepper Salad with a Honey and Mustard Dressing 75.00
Pickled Lamb Fillet with Parched Summer Vegetable Salad and Truffle Mayonnaise 85.00
House-smoked Norwegian Salmon on a Buckwheat Pancake with Ruby Grapefruit Jelly and Keta Caviar 90.00
Seared Duck Foie Gras on Toasted Brioche with Peach and Vanilla Compote, and a Sour Fig Syrup 185.00

Pan Roasted Pork Loin with Smoked Pork Fillet, Shitakes and Cider Jus 155.00
Red Onion Tart Tatin with an Assiette of Baby Vegetables and a Vegetable Jus 110.00
Grilled Wildebeest on Sautéed Potatoes with Tamarind Sauce and Cauliflower Purée 165.00
Pan-fried Veal Liver with Mustard Mash, Red Onion Marmalade and Red Wine Sauce 135.00
Rare Spiced Springbok Loin with Spätzle, Red Cabbage, Cranberries and Port Sauce 185.00
Medium Rare Karan Beef Sirloin with Parsnip Purée, Mushrooms and Red Wine Sauce 150.00
Risotto of Mushrooms, Bell Peppers and Asparagus, with Herb Butter and Aubergine Crisps 110.00
Fennel Crusted Warthog on Oriental Noodles with Fennel Purée with Sweet and Sour Pineapple Sauce 165.00
Roast Rack of Lamb with Herb Crust, Flageolet Purée, Fondant Potato, Roasted Garlic and Fennel Jus 165.00
Grilled Gurnard on Pea Purée, Crushed Potato and Asparagus, a Tomato, Anchovy, Olive and Lemon Sauce and a Green Olive Tapenade 155.00

Seasonal Favourites:

Desserts

Meringue Basket with Sorbets
Chocolate Marquise with Coffee Sauce
Rhubarb Crumble with Ginger Ice Cream
Vanilla Pannacotta with Berry Compote
Chilled Plum Soup with Tonka Bean Ice Cream
Orange Frangipane Tart with Chantilly Cream
Cardamom Crème Brûlée with Chocolate Chip Cookie
Soft-centred Chocolate Pudding with Vanilla Ice Cream
Honey Roasted Figs with Yoghurt and Honey Ice Cream
55.00 each

South African Artisinal Cheese Board with Apple Preserve
Cremalat Gorgonzola with Port-roasted Figs
80.00 each

Dessert Wines

Premium and Malt Whiskies

Dessert Wines:

 

Vin de Constance 2005                                               576.00   500 ml

 

By the Glass                96.00

 

Tierhoek Straw Wine 2006                              230.00   375 ml

 

By the Glass                46.00

 

Waterford Heatherleigh Noble Late Harvest    180.00   375 ml

 

Jordan Mellifera Noble Late Harvest   2009    200.00   375 ml

 

 

 

Ratafia                                                                                     16.00

 

 

 

Port:     Landskroon 2004                                              12.00

 

Villiera "Fired Earth" 2001                              18.00

 

            Ferreira's White Port                                        30.00