Autumn/Winter at Pigalle
Delicious specials add even more appeal to the fine dining restaurant
Cape Town, June 2016 – Throughout autumn and winter, fine dining restaurant, Pigalle, will be 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 be serving a Winter Seafood Platter for Two (R550) 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 the Balsamic Beef Fillet with mustard mash, wilted spinach and a balsamic beef jus featuring on their two or three-course Winter 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 and represents great value.
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 pairing for each dish. For example Black Mussels prepared in a white wine veloute with a touch of paprika 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 paired 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 R250 and three courses R280. Pigalle’s Winter Specials are available from Mondays to Thursdays (dinner only) and Tuesdays to Fridays (lunch only).
Contact Pigalle Green Point:
Address: 57a Somerset Road, Green Point, Cape Town
Telephone number: +27 21 421 4848