Pigalle is offering two enticing specials inspired by favourite dishes from their widely acclaimed a la carte menu.
Pigalle has become the perfect venue for a stylish evening out, offering guests live entertainment from its dance floor alongside superb dinner courses. Renowned for its fresh seafood and Chalmar steak, Pigalle’s menu comprises of classic dishes with a subtle Portuguese flair – a direct influence from the Gonçalves brothers who own the restaurant group. True to Pigalle’s Parisian name origin, the restaurant also offers a fine selection of Champagne, local bubbly and South African wine, which further sets the tone for an elegant occasion.
Pigalle’s aim has always been to deliver the best and freshest seafood in Cape Town. The restaurant will therefore continue to serve its popular Seafood Platter for Two (R495) consisting of two Natal Lobsters, prawns, line fish, calamari and mussels, prepared to their special recipe. “All our seafood is sourced from local suppliers who are aligned with the South African Sustainable Seafood Initiative (SASSI). From these suppliers we source land or sea farmed products keeping within sustainable guidelines.”
Alongside their renowned seafood dishes is their meat, sourced from all over South Africa. “We serve Chalmar Beef which is known for its is superior quality, tenderness and a satisfying taste experience,” say head chef Paul Fitchet with dishes like Balsamic Beef Fillet Mustard mash and wilted spinach with a balsamic beef jus featuring on their two or three-course set menu. “We have created a smaller, condensed menu which not only offers our patrons great value for money but also a complete Pigalle experience from start to finish,” say Fitchet, whose focus is on serving honest food that is delicious.
This set menu, which includes Queen Prawns grilled in lemon butter and lightly brushed with garlic and Wild Mushroom Risotto served with asparagus spears, also offers a recommended wine for each dish. For example Black Mussels prepared in a white wine veloute with a touch of paprika can be paired with Paul Cluver Chardonnay and Beef Carpaccio thinly sliced and served with a confit of beetroot, herb roasted baby tomato, wild rocket and pecorino pairs well with Rupert and Rothschild Classique. The menu ends on a sweet note with classic desserts including Crème Brûlée served with homemade biscotti, Malva Pudding served with a crème anglaise and decadent Chocolate Mousse.
Two courses cost R210 (with wines, R250) and three courses are an affordable R240 (with wines, R290). Pigalle’s specials are available Tuesdays to Saturdays (lunch) and Monday – Tuesday (dinner).
Contact Pigalle Restaurant
Tel: 021 421 4343
57A Somerset Rd
Media release received: Exposed By Her, Pigalle Restaurant, “Pigalle Specials: Great value for money adds further appeal to the fine dining restaurant”, 4 December 2015
All images are property of Exposed By Her & Pigalle Restaurant