A complimentary amuse bouche will keep you nourished as well as whet your appetite while you make your dining choice.
The Sardines Assadas for starters are recommended – three large and “meaty” flame-grilled fish topped with roasted green pepper, fresh rings of onion and olives (with pips) or keep things very light and opt for the Saldanha mussels prepared in a white wine velouté, garlic and a touch of paprika. For winter months, the Bouillabaisse is a good choice and comprises crab, linefish, mussels, prawns in a lightly flavoured seafood tomato base.
If your heart is set on seafood, you’re spoilt for choice. Langoustines, (large and extra large), platters of native lobster, langoustines and prawns, Kingklip fillet Nacional, Salmon Teriyaki, Falklands calamari and shredded codfish sautéed with onions and thinly sliced chips then combined with egg and flat leaf parsley are all tempting.
On the meat side, you have a choice of several cuts of beef both on and off the bone, which can be prepared in one of two ways: lightly brushed with Pigalle’s homemade basting or coated with peppercorn mustard seeds. Accompaniment are separately priced and include among other choices: sautéed or creamed spinach, savoury or basmati rice, chips or mash and crisped onion rings. Portuguese steak fillet, pork belly, lamb shank and the balsamic fillet are also available on the menu, as well as a small vegetarian offering that includes mushroom ravioli, wild mushroom risotto and South Indian tomato dhal.
Desserts are delightfully within keeping of tradition ranging from malva pudding, crème brulée, lemon tart and even cheese and biscuits.
The wine list includes a wide selection of top of the line champagnes to middle-range MCCs, white and red wines.
Staff are attentive and know the menu well enough to be able to recommend or steer you in the right direction. When the food comes out the kitchen, it is served by the manager with a very elegant flourish
With its heavy, ornate curtains, carpeted floors and chandeliers, it’s a very upmarket and rather traditional setting but not at all as stiff as you would expect from the looks of the space.
No kids under 12 with the exception of Sunday lunch. There’s a large private dining room if you’re hosting a small gathering. If you’re booking, make sure your guests are committed because if you book and confirm a table of say, eight (at least 48 hours prior to the booking), and only seven arrive, you’ll be charged R295 per empty chair.
Best for …
Impressing older, more traditional out-of-town clients or a celebratory Sunday lunch with the family.
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