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


 

Corn Chowder 70.00 

Roasted Butternut and Goats’ Feta Tart 75.00

Chicken Liver Parfait with Port Soaked Figs and Currant Toast 65.00

Beetroot Salad with Orange, Fennel and House-made Labnah 70.00

Salad of Spiced Roasted Nuts, Red Wine Poached Pears and Goat’s Feta 75.00

Sugar Cured Kudu with Drunken Soba Noodles and a Pineapple Salsa 85.00 

Karan Beef Tartare with Celery, Truffle Oil, Quail’s Egg and a Parmesan Crisp 85.00

Baked Radicchio stuffed with Gorgonzola, Port Balsamic Reduction 70.00

Baked Almond-crusted Goat’s Crottin with Gooseberry Compote and Balsamic Reduction 90.00

Double-crusted Brie Cheese with a Gooseberry Chutney Salad 90.00 

House-smoked Norwegian Salmon on a Buckwheat Pancake with Grapefruit Jelly, Crème Fraîche and Keta Caviar 95.00

Pan-fried Veal Sweetbreads with Wilted Greens and a Carrot and Orange Reduction 160.00

Powa-flaked Yellowtail on Braised Puy Lentils with Leeks and a Lemon and Herb Butter 165.00

Smoked Paprika Mushroom Stroganoff with Roasted Coconut Basmati Rice 130.00

Rare Zebra Loin with Mustard Spätzle, Celeriac Mousse, Mushrooms and Poivrade Sauce 185.00

Grilled Pork Cutlet Stuffed with Celery, Gruyere and Cumin, with an Apple Puree and Cider Jus 180.00

Grilled Karan Beef Sirloin with Montpellier Butter, Fondant Potato and a Red Wine Sauce 160.00

Rare Pan Fried Duck Breast with Butternut Risotto and Green Peppercorn Sauce 270.00

Brined Warthog Loin with Olive Potato Cake, Red Onion Marmalade and Sweet Sour Pineapple and Soy Sauce 185.00

Roasted Rack of Lamb with Haricot and Black Beans, Broccoli and Pea Puree, Roasted Garlic Flan and a Thyme Jus 185.00

Grilled Chicken Breast with Pea Risotto and a Coconut and Lemongrass Sauce 160.00 (7 only)

 

baby-cabbages roast-lamb tomato-tart tart
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Seasonal Favourites:

Tomato Tart

Goats Cheese Salad with Masala Roasted Macadamia Nuts and Seasonal Fruits

House-cured Game, Duck and Salami

Loin or Shanks of Warthog, Springbok, Eland, Kudu, Zebra or Gemsbok

Sweetbreads with Mushrooms and Watercress Sauce

Vegetarian Specialities using Organic Vegetables, Grains and Pulses

Cassoulet with House-made Sausages and Duck Comfit

Delicious Desserts with House-made Ice Creams and Sorbets

Artisinal Local Cheeses with our own Preserves and Relishes

baby-cabbages roast-lamb tomato-tart tart
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Desserts

Vanilla Pannacotta with Berry Coulis
Cape Malva Pudding with Vanilla Crème Anglaise
Soft-centred Chocolate Pudding with Vanilla Ice Cream
Apple Tartlet with Caramel Ice Cream 
Brûléed Lemon Tart with Berry Ice Cream
Rhubarb Crumble with Ginger Ice Cream
Chocolate and Orange Marquise with Coffee Syrup
Passion Fruit Crème Caramel with Pistachio Biscotti
Cardamom Crème Brûlée with a Choc Chip Cookie 
60.00 each
Cremalat Gorgonzola Cheese with Warm Port Soaked Figs
South African Cheese Board with Apple Chutney
85.00 each

Dessert Wines

Vin de Constance 2008 1 116.00   (500 ml)
Tierhoek Straw Wine N/V 270.00   (375 ml) per glass    54.00
Waterford Heatherleigh Natural Sweet 210.00   (375 ml) per glass 42.00
Newton Johnson L’Illa 2011 Noble Late 230.00   (375 ml) per glass    46.00
Catherine Marshall Myriad 2008 210.00   (375 ml) per glass    42.00
Taittinger “Nocturne” Sec N/V (2 only) 540.00   (375 ml)
Ratafia 180.00   (375 ml)(By the Glass) 34.00

Port

Landskroon 2010 14.00
Quinta do Sul 2009 20.00

Eau de Vie

 Wilderer’s Pinotage Grappa 62.00
Wilderer’s Williams Birne (Pear) 68.00
Wilderer’s Kirsch Wasser 108.00
Backsberg Brandy 54.00
Fine de Jourdan 34.00
Armagnac:   Baron de Sigognac Napoleon 74.00
Cognac: Ragnaud Sabourin VSOP (10) 102.00
Calvados: Chateau du Breuil 8yr 110.00

Premium and Malt Whiskies

Scotch: Johnnie Walker Black Label (12 yr) 30.00
Glen Grant 22.00
The Glenlivet (12 yr) 42.00
Glenfiddich (12 yr) 38.00
Laphroaig (10 yr) 54.00
Aberlour (10 yr) 52.00
Springbank (10 yr) 50.00

 

baby-cabbages roast-lamb tomato-tart tart
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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