Pigalle Restaurant

Locally sourced Cape Malay-spiced linefish baked in parchment with seasonal vegetables and lemon butter.

Slow-braised Karoo lamb shank with rosemary and garlic, served with creamy polenta and gremolata.

Pan-seared ostrich fillet, renowned for its leanness, served with a tangy wild berry reduction and roasted root vegetables.

A fragrant and subtly spiced chicken curry, slow-cooked with apricots, almonds, and traditional Cape Malay spices. Served with basmati rice.

Crispy spring rolls filled with a savory blend of spiced mince, egg, and chutney, a modern twist on a South African classic.

A warm, spongy dessert with apricot jam, drenched in a sweet, creamy sauce and served with Amarula-infused whipped cream.