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!

This e-mail address is being protected from spambots. You need JavaScript enabled to view it

Menu

Tomato Tart 70.00
Caesar Salad with Smoked Chicken 75.00
House-cured Prosciutto with Melon and Rocket 105.00
Karan Beef Tartare with Celery, Parmesan and Truffle Oil 80.00
Chicken Liver Parfait with Port-soaked Figs and Currant Toast 60.00
Salad of Beetroot, Orange and Fennel with House-made Labnah 70.00
White Grape and Almond Gazpacho with Red Gazpacho Granita 70.00
Salad of Spiced Roasted Nuts, Red Wine Poached Pears and Goat’s Feta 65.00
Baked Almond-crusted Crottin with Raspberries and a Raspberry Vinaigrette 75.00
Sugar-cured Kudu with Drunken Soba Noodles, Pineapple and Habanero Chilli Salsa 80.00
House smoked Norwegian Salmon on a Buckwheat Pancake with Ruby Grapefruit Jelly and Keta Caviar 90.00 

Grilled Geelbek on Succotash with Braised leeks and a Verbena Dressing 155.00
Rare Spiced Wildebeest Loin with Spätzle, Red Cabbage and a Spiced Port Sauce 175.00
Pan-fried Sweetbreads with a Tangle of Tart Greens and a Carrot and Orange Sauce 155.00 (2 only)
3 Little Pigs: Smoked Fillet, Sticky Belly and Pan-roast Loin with Vanilla Apple Purée and Cider Jus 165.00
Tartlet of Leeks and Shiitake Mushrooms with an Assiette of Vegetables and a Campari Orange Sauce 110.00
Karoo Lamb 2 ways: Roast Crumbed Loin and Braised Shoulder with Creamed Roasted Garlic Risotto 165.00
Fennel Dusted Warthog on Bashed Neeps and Tatties with Red Onion Marmalade and Sour Fig Syrup 165.00
Grilled Karan Beef Sirloin and Braised Short-Rib on Mustard Mash with Mushrooms and a Red Wine Sauce 155.00
Gin Soaked Springbok Loin with Braised Shank, Potato and Bacon Cake and Peppered Pinotage Sauce 190.00

Seasonal Favourites:

Desserts

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