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Savoy Cabbage - Restaurant in Cape Town. Food. Savoy Cabbage has long been a staple – some would say a pioneer – of Cape Town’s fine- dining scene, and chef Peter Pankhurst puts enormous effort into sourcing fresh ingredients and crafting his menu from scratch: everything from ice cream to smoked salmon is made in- house. It’s a menu rooted in the classics, without too much experimentation, and that’s why loyal locals love it. The menu changes with the seasons, but could include chicken- liver parfait with port- soaked figs and currant toast; pork cutlets stuffed with celery and gruyere; or herb- crusted rack of lamb with a garlic flan. Not everything hits the mark, though, so it’s often best to stick to the signature classics.

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The starter tart of olive, caramelised onion and feta is reliably good, as are the popular game meat dishes such as impala loin with mustard sp. There's a reasonable selection by the glass. Service. Efficiency rules over warmth here, with little sense of hospitality. Wine service also lacklustre, for the price.

Ambience. A lovely space on two levels, but rather come at night when there’s a charming bistro feel to this historic space. During the daytime bare tables and staff laptops ruin the mood.

And. Read our editorial policy here. Graham Howe. Food. The accent is on fine dining without the formality. Owner Caroline Bagley and chef Peter Pankhurst have made this venue a city landmark for lovers of good food and wine over the last fifteen years.

No short- cuts to the plate in this kitchen, which makes all of its own breads, home- cured charcuterie, house- smoked salmon, merguez sausage and homemade labneh. Expect great attention to detail, from the olive oil, balsamic and farm butter to the linen table dressings. Classic dishes are elegantly plated, from Karan beef tartare with a quail egg to chicken liver parfait, tomato tart and baked goat’s cheese crottin. The mains sustain the classic theme, with pan- fried sweetbreads, rare duck breast, yellow- tail on braised puy lentils and rack of lamb with haricot beans. The chef demonstrates flair and mastery of technique in sublime reductions, mousse, purees and sauces – while unusual venison dishes tempt visitors with warthog, gemsbok, kudu and springbok in season. Let the sommelier pair one of the signature desserts with one of the wonderful Cape dessert wines.

Drinks. An MCC and champagne bar invites a pre- dinner drink, while the boutique wine list tempts with an innovative selection of wines by the glass at reasonable prices. Service. Sleek and gracious, from the sommelier to the knowledgeable waitrons. Ambience. An elegant contemporary space in a historic red brick townhouse. They’ve created a refined, sophisticated venue for intimate fine dining. And. Owner Caroline Bagley and chef Peter Pankhurst have made this venue a city landmark for lovers of good food and wine over the last fifteen years. No short- cuts to the plate in this kitchen, which makes all of its own breads, home- cured charcuterie, house- smoked salmon, merguez sausage and homemade labneh. Expect great attention to detail, from the olive oil, balsamic and farm butter to the linen table dressings.

Classic dishes are elegantly plated, from Karan beef tartare with a quail egg to chicken liver parfait, tomato tart and baked goat’s cheese crottin. The mains sustain the classic theme, with pan- fried sweetbreads, rare duck breast, yellow- tail on braised puy lentils and rack of lamb with haricot beans. The chef demonstrates flair and mastery of technique in sublime reductions, mousse, purees and sauces – while unusual venison dishes tempt visitors with warthog, gemsbok, kudu and springbok in season.

Let the sommelier pair one of the signature desserts with one of the wonderful Cape dessert wines. Drinks. An MCC and champagne bar invites a pre- dinner drink, while the boutique wine list tempts with an innovative selection of wines by the glass at reasonable prices. Service. Sleek and gracious, from the sommelier to the knowledgeable waitrons. Ambience. An elegant contemporary space in a historic red brick townhouse. They’ve created a refined, sophisticated venue for intimate fine dining. And. Whenever I go there – which happens at least once a year – someone inevitably asks: but isn’t it a bit stuffy?

Obviously they haven’t been: one look at the grinning, life- size figure of archbishop Desmond Tutu swinging from the chandelier in the foyer should settle that question. The focus is on the classics, with some modern twists here and there. On the starters menu, the Karan beef tartare with truffle oil and quail’s egg is absolutely delicious, while the sugar- cured kudu with soba noodles and pineapple salsa makes for an unusual but tasty combination of flavours. If in doubt, you can always order their famous twice- baked cheese souffl.

The mains menu is populated mostly by meat, with some interesting venison options like warthog and rare wildebeest. The latter, it has to be said, needs a brave diner to appreciate the naturally bitter taste of this particular breed. A standout is the rack of lamb with broccoli and pea pur.

Dessert offers such delights as an apple tartlet with caramel ice cream and a (limited portion of) caramel chocolate chunk tart with tonka bean ice cream. Drinks A nice selection of wine in terms of varietals and price, ranging from the affordable Pecan Stream Pebble Hill to the Hamilton Russell Chardonnay as one of the most expensive items on the list. Service Friendly and attentive. It can vary a bit, as it seems that not all the waiters are equally informed about the menu; nonetheless, you won’t be kept waiting or wanting. And the personal touch is there for sure – in the past, on a rainy night, the doorman has come out to fetch us under his umbrella! Nokia Xpress Browser Free Download Jar File. Ambience The atmosphere is quietly elegant and relaxed. The bare brick walls of the original, old building are offset by lots of glass and gleaming stemware.

Though it's located just off busy Heerengracht, the city buzz fades into the distance as you step into this refined space. And. Or end your evening with a nightcap at the small but smart and well- stocked bar upstairs.(July 2. The food, the service, the venue .. One of the most established fine dining restaurants in Cape Town. The menu is inventive, with quite a few interesting venison dishes, and the quality is excellent. Guests are treated like royalty. The menu changes daily and is driven by the seasons – and it shows.

The starters are exceptional. The tart (either tomato or olive with caramelised onion and goat’s milk cheese) is delicious, the sensational beef tartare is enhanced with truffle oil and is full of flavour and the richly satisfying chicken liver parfait with port- soaked figs melts in the mouth. For mains the pecan- crusted rack of tender lamb served with a fantastic potato dauphinoise or the crisp veal sweetbreads are recommended. Wine. A carefully compiled boutique selection that will satisfy discerning pallets. Some unusual choices for interest. Several by- the- glass options as well as a decent selection of high- end imported bubbles.

Service. Professional with graceful flair and attention to detail that is among the best in Cape Town. Ambience. The restaurant is imbued with a discreet air of sophistication, but thankfully unstilted and relaxed.

Bare, industrial decor results in an interesting space with exposed heritage brickwork and steel. And.. The price bar is set high but at least the portions are substantial.