{"id":1838,"date":"2022-03-21T12:34:17","date_gmt":"2022-03-21T10:34:17","guid":{"rendered":"http:\/\/www.food-blog.co.za\/joburg\/?p=1838"},"modified":"2022-09-18T23:23:24","modified_gmt":"2022-09-18T21:23:24","slug":"restaurant-week-at-pigalle-sandton","status":"publish","type":"post","link":"https:\/\/www.food-blog.co.za\/joburg\/restaurant-week-at-pigalle-sandton\/","title":{"rendered":"Restaurant Week: Lunch\/Dinner Special at Pigalle Sandton"},"content":{"rendered":"

Restaurant Week is back!<\/strong><\/p>\n

It\u2019s the time of the year, where\u00a0upmarket\u00a0restaurants across the country will offer their menu at reduced prices<\/strong>\u00a0either for lunch or dinner. Seats have to be pre-booked in advance through the\u00a0Restaurant Week online portal<\/strong>.<\/a><\/p>\n

Pigalle Sandton<\/h3>\n
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French accents evident in the furnishing, extensive champagne collections and international dishes meet a Portuguese flaire, inspired by owners Victor and Naldo Gon\u00e7alves, Experience a wide selection of top South African wines and French champagnes.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

How to book?<\/h3>\n
\n

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.<\/p>\n<\/blockquote>\n

_____<\/p>\n

STARTERS
\n_____<\/p>\n

Greek Salad<\/b>
\nBaby leaves served with feta,olives with a herb dressing
\nOr<\/i>
\nPear Salad<\/b>
\nPoached pear, caramelized almonds, salad greens, cucumber, cocktail tomato served with with honey & mustard dressing
\nOr<\/i>
\nCaprese Salad<\/b>
\nBuffalo mozzarella, with tomato balsamic dressing and pesto
\nOr<\/i>
\nKudu Carpaccio<\/b>
\nThinly sliced kudu carpaccio lightly smoked with a mushroom tartar tartar drizzled with a balsamic reduction and mature parmesan shavings
\nSquid Bites Tartar<\/b>
\nCrispy deep fried calamari heads served with our home made tartar sauce
\nOr<\/i>
\nDeep Fried Camembert<\/b>
\nDeep fried crumbed camembert served with bruschetta and cranberry sauce
\nOr<\/i>
\nPrawns Tandoori<\/b>
\nDusted with tandoori spice saut\u00e9ed and accompanied by a papino and coriander salsa
\n_____<\/p>\n

MAINS
\n_____<\/p>\n

Baby Chicken & Prawn Combo<\/b>
\nHalf grilled peri peri chicken and three queen prawns done in our lemon butter and garlic sauce
\nOr<\/i>
\nBeef Fillet And Mussels<\/b>
\nBeef Fillet grilled to perfection smothered in a garlic mussel and a white wine sauce
\nOr<\/i>
\nSurf Turf Beef Fillet<\/b>
\nBeef Fillet grilled with prawns and a herb b\u00e9arnaise sauce
\nOr<\/i>
\nBaked Line Fish<\/b>
\nBaked line fish with peppers, onion and garlic and fish sauce wrapped in foil and baked
\nOr<\/i>
\nKingklip Thermidor<\/b>
\nFillet of kingklip served with our famous thermidor sauce
\nOr<\/i>
\nSalmon Poke Bowl<\/b>
\nSalmon and avocado with siracho mayo
\nOr<\/i>
\nSkinny Lamb Cutlets<\/b>
\nGrilled crispy in our traditional basting
\nOr<\/i>
\nThai Beef Noodle<\/b>
\nGrilled beef fillet, bok choi, baby corn, mixed peppers, mange tout, shimeji mushrooms and asian dressing
\n_____<\/p>\n

DESSERTS
\n_____<\/p>\n

Peacan Nut Pie<\/b>
\nWith caramel sauce and apricot ice cream
\nOr<\/i>
\nIce cream Nut Cake<\/b>
\nHome made ice cream served with a lindt chocolate sauce
\nOr<\/i>
\nRosemary Cr\u00e8me Br\u00f9l\u00e9e<\/b>
\nSlightly infused rosemary crema Catalana custard base pudding with a caramelised toffee topping
\nOr<\/i>
\nBanana Split<\/b>
\nBaked banana with vanilla pod ice cream and served with lindt chocolate sauce<\/p>\n

Book your seats now!<\/strong><\/a><\/h3>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Restaurant Week is back! It\u2019s the time of the year, where\u00a0upmarket\u00a0restaurants across the country will offer their menu at reduced prices\u00a0either for lunch or dinner. Seats have to be pre-booked in advance through the\u00a0Restaurant Week online portal. Pigalle Sandton French accents evident in the furnishing, extensive champagne collections and international dishes meet a Portuguese flaire,…<\/p>\n","protected":false},"author":1,"featured_media":1850,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[43,39,44,45,42,40,41],"class_list":["post-1838","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-specials","tag-friday","tag-monday","tag-saturday","tag-sunday","tag-thursday","tag-tuesday","tag-wednesday"],"wps_subtitle":"","_links":{"self":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts\/1838","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/comments?post=1838"}],"version-history":[{"count":8,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts\/1838\/revisions"}],"predecessor-version":[{"id":11297,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts\/1838\/revisions\/11297"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/media\/1850"}],"wp:attachment":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/media?parent=1838"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/categories?post=1838"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/tags?post=1838"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}