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

 


Olive, Goat’s Feta and Caramelised Onion Tart 65.00

Butternut Soup with Cremalat Gorgonzola and Pecan Nuts 65.00

Chalmar Beef Tartare with Celery, Parmesan and Truffle Oil 80.00

Chicken Liver Parfait with Port Soaked Figs and Currant Toast 60.00

Butternut, Chevre and Hazelnut Raviolis with Burnt Sage Butter 65.00

Hazelnut-crusted Goat’s Crottin on Mesclun Salad with Poached Quince 80.00

House-cured Bresaola with Rocket, Parmesan and Willow Creek 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

 

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Cassoulet 155.00

Risotto Nero with Line Fish and Grilled Prawns 145.00

Rice-crusted Hake on an Onion Fricassee with a Dashi, Soy and Lime Sauce 125.00

Confit Duck Leg with Sautéed Potatoes and Mushrooms, and a Red Wine Sauce 145.00

Shiitake Mushroom, Spinach and Goats’ Cheese Pancake with Roasted Red Pepper Pesto 110.00

Medium Rare Chalmar Beef Rib-eye with Boozy Onions, Potato Rosti, and Red Wine Sauce 145.00

Fennel and Orange-dusted Veal Sweetbreads with Mushrooms and Lemon, and a Chive Sauce 135.00

Rare Spice-rubbed Kudu Loin with Chestnut Spätzle, Braised Savoy Cabbage and Liquorice Sauce 165.00

Fennel-dusted Warthog Loin with Bashed Neeps ’n Tatties, Red Onion Marmalade and Sour Fig Syrup 165.00

Roast Rack of Lamb with Pecan Crust, House made BBQ Sauce, Gratin Dauphinoise and a Garlic Flan 160.00

Roasted Pork Fillet with Black Pepper Tagliatelle, Kumquat Marmalade and Aromatic Mustard Sauce 145.00

 

 

 

baby-cabbages roast-lamb tomato-tart tart
 FennelStraw

 

 

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
 FennelStraw

 

 

Desserts

Meringue Sorbet Stack

Amarula Crème Brûlée

White Chocolate Banana Bread Pudding

Orange and Frangipane Tart with Berry Compôte

Pumpkin and Ginger Crème Caramel

Chocolate and Orange Marquise with Coffee Sauce

Caramelised Apple Pie with Caramel Ice Cream

Soft Centred Chocolate Pudding with Vanilla Ice Cream

Vanilla Pannacotta with Berry Compôte

R 45.00 Each 

South African Artisinal Cheese Board with Quince Preserve

Cremalat Gorgonzola with Port-roasted Figs and Almonds

R65.00 each

 

 

 

baby-cabbages roast-lamb tomato-tart tart
 FennelStraw

 

 

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

 
 

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