Pembreys Bistro

1 Review
Bistro fare
Phone Number 0443860005 Opening Hours

Tuesday to Saturday 6.30pm to 10pm; closed Sunday and Monday


Menu - Pembreys Bistro - Menu-Updated May 2018


R160 avg main meal
Bistro fare
R160 avg main meal
Groups, Quick meals
Diners Club, Mastercard, Visa
Accepts credit cards, Beer served, Dinner, Food, Licensed, Parking, Serves food, WiFi

Critic's review

  • Ambience
  • Service
  • Food

Charlotte Pregnolato

Peter Vadas, an experienced cordon bleu chef, turns local, seasonal ingredients into Mediterranean classics, South African standards, and memorable desserts all made with panache.

The chalk board menu changes often and offers a pleasing array of starters too good to pass up like legendary Gruyere cheese and nut soufflé-a taste adventure, classically seasoned steak tartar, mussels in a light and herby wine sauce, and decadently delicious roasted marrow bones with toast. Light as air ravioli with fillings like butternut and almond topped with mascarpone can be ordered as starter or main-the only vegetarian option for mains. Delectable pulled lamb bobotie, slow roasted tender lamb shank, roast filet of springbok balanced nicely in a quince port sauce often are among the entrees. Desserts are billed as "afterthoughts" although many return for sweets like Peter's bread and butter pudding served with homemade cardamom ice cream and lush lemon posset enhanced with berry sorbet and honey ice cream.

The Vadas take pride in their award winning wine list featuring some excellent smaller vineyards as well as tried and true South African favorites. Mark-ups are reasonable and many are available by the glass.

Viv answers questions about wine and the menu while the small staff serve at a brisk pace. Peter mingles with guests later in the evening.

A rambling old-fashioned house offers relaxed hospitality with the focus on the food.
Best for when you feel like making an occasion of a meal without the tiaras and neckties.


Eat Out critics dine anonymously and pay for their meals in full. Read our editorial policy here.

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