Warm, delightful, with an eclectic décor, La Pentola specialises in International Cuisine. Established in 1995, the first of its kind, La Pentola's culinary roots are drawn from French, Italian and rich Mediterranean flavours, fused with the best local produce available. No compromise is taken when using olive oil, real butter, fresh herbs and cream.
The menu, created by award-winning Chef Patron, Shane Sauvage, boasts everything from starters, soups, salads, veal, poultry, seafood and meat dishes, also incorporating an inspiring, superior range of vegetarian fare. Specialities alternate regularly to reflect a steady flow of original ideas and combinations, game being a permanent fixture for the adventurous patron (honey-glazed crocodile with kiwi fruit and granadilla sauce).
To complete the meal a decadent range of inhouse desserts reflect the mood and the season. View the La Pentola menu
Wines are selected from a Diners Club Platinum Award-Winning wine list. An exciting variety of liqueurs, cognacs and cigars are available to end the dining experience. View the La Pentola Wine list & Drink Menu
The restaurant is divided into two entirely separate dining areas, non-smoking (60p.) and smoking (50p.) The service is warm and hospitable, taking advantage of the natural earth tones of thatch and wood to create a neutral environment for business lunches, important functions and family dinners.
La Pentola caters for year-end parties and corporate functions. Please call for a personal consultation to design a menu for your individual requirements.
Directions
See map under Contact Details. From City Centre - Proceed along Church Road towards the M5. At the traffic lights turn left into Beatrix Road. After the fifth set of traffic lights turn right into Soutpansberg Road. Turn right at the traffic lights into Well Street.
Open times :
Monday - Friday: 12h00-15h00, 18h00-22h00
Sat: 18h00-22h00
CHEFS DETAILS
Award-winning Chef Patron, Shane Sauvage. Regional Chaine des Rotisseurs young chef of the year 1997.
Comments and Quotes:
"The discipline in the kitchen is as tight as any top European restaurant. The place is a riotous celebration of being African." Food & Home.
"The Chef patron calls it "Afro-Parisian Fusion". that may sound like a palate revolution, but deft touch, intuition and sensitivity make his fusion not a confusion but more of an effusion of enthusiasm. In a modern environment, dominated by cloning and branding, Sauvage flaunts individualism." Saturday Star.
CONTACT DETAILS
