Restaurant Week is back!
It’s the time of the year, where upmarket restaurants across the country will offer their menu at reduced prices either for lunch or dinner. Seats have to be pre-booked in advance through the Restaurant Week online portal.
French accents evident in the furnishing, extensive champagne collections and international dishes meet a Portuguese flaire, inspired by owners Victor and Naldo Gonçalves, Experience a wide selection of top South African wines and French champagnes.
How to book?
From 1 April – 1 May 2022, Pigalle Sandton will serve you a 3-course lunch & dinner menu (R395) using only seasonal fresh ingredients to give you a real taste of the world.
Baby leaves served with feta,olives with a herb dressing
Poached pear, caramelized almonds, salad greens, cucumber, cocktail tomato served with with honey & mustard dressing
Buffalo mozzarella, with tomato balsamic dressing and pesto
Thinly sliced kudu carpaccio lightly smoked with a mushroom tartar tartar drizzled with a balsamic reduction and mature parmesan shavings
Squid Bites Tartar
Crispy deep fried calamari heads served with our home made tartar sauce
Deep Fried Camembert
Deep fried crumbed camembert served with bruschetta and cranberry sauce
Dusted with tandoori spice sautéed and accompanied by a papino and coriander salsa
Baby Chicken & Prawn Combo
Half grilled peri peri chicken and three queen prawns done in our lemon butter and garlic sauce
Beef Fillet And Mussels
Beef Fillet grilled to perfection smothered in a garlic mussel and a white wine sauce
Surf Turf Beef Fillet
Beef Fillet grilled with prawns and a herb béarnaise sauce
Baked Line Fish
Baked line fish with peppers, onion and garlic and fish sauce wrapped in foil and baked
Fillet of kingklip served with our famous thermidor sauce
Salmon Poke Bowl
Salmon and avocado with siracho mayo
Skinny Lamb Cutlets
Grilled crispy in our traditional basting
Thai Beef Noodle
Grilled beef fillet, bok choi, baby corn, mixed peppers, mange tout, shimeji mushrooms and asian dressing
Peacan Nut Pie
With caramel sauce and apricot ice cream
Ice cream Nut Cake
Home made ice cream served with a lindt chocolate sauce
Rosemary Crème Brùlée
Slightly infused rosemary crema Catalana custard base pudding with a caramelised toffee topping
Baked banana with vanilla pod ice cream and served with lindt chocolate sauce