Savoy Cabbage Restaurant

  • Cape Town Central, Western Cape
  • Fine Dining, Game, International, Seafood, Vegetarian
  • Dinner

Real food for Discerning Diners

Savoy Cabbage Restaurant in the heart of Cape Town, is enticingly modern, with a menu brimming with flavour served in a textured interior of glass, concrete, Table Mountain stone and brick.

As only the freshest ingredients are used daily, the menu changes each day. You will find only ice-cream and sorbets in the freezer!

Savoy Cabbage is frequented by politicians, journalists and film directors where its easy to converse and enjoy sophisticated cuisine in a leisurely fashion. The restaurant offers a superb wine list where you can enjoy a fine wine with your meal.


  • Acclaimed locally and Internationally
  • Chosen as CNN’s “Hot Spot” for Cape Town.
  • Rave Review New York Times
  • 2009 Andrew Harper Award - One of only 9 International Recipients
  • Multiple American Express Platinum Awards
  • Highly Rated consistently on Trip Advisor!
  • Ardent supporter of local Charities and Crafters
  • Comfort and safety in air-conditioned and secured evening parking

Who's Cooking?

Chef Peter Pankhurst Photo

Chef Peter Pankhurst

Peter has been cooking professionally for 17 years. Starting at Ile de France in Johannesburg under Master chef Marc Guebert who told him he would take two years off his life, pay him very little and shout at him a lot, all of which turned out to be true. Early on he also worked for Jorn Pless at Restaurant Ma Cuisine (where our original chef Janet Telian also trained) and at Bellgables country restaurant.

He describes his early Cape Town career as distinguished by its revelation of how much he didn't know! Winchester Mansions Hotel, the Cellars Hohenhort Novelli and finally the East City Cafe in Barrack Street. During this time he met Janet Telian who was the chef at Savoy Cabbage. She asked him to come and work as her sous chef as he was an "Old Wrinkly" and not a young upstart. When Janet left Cape Town to move to the country, Peter took over as Executive Chef. Through the kind endeavour's of the legendary Washington Post's food writer Phyllis Richman, Peter went to Washington where he worked in four wonderful and very different kitchens: The Inn at Little Washington, Palena, CitiZen and Citronnelle.

Peter is a passionate chef who reads widely about food and is constantly inspired by fresh ingredients. Since being at Savoy Cabbage he has perfected his smoking and charcuterie skills and he works on the basis that if we can't make it here, then there is little point having it on the menu.

Our Must Try Meals!

  • Loin Or Shanks

    of Warthog, Springbok, Eland, Kudu, Zebra or Gemsbok

  • House Cured

    Game, Duck and Salami's

  • Cassaoulet

    with House-made Sausages and Confit

  • Lamb Racks

    with Haricot Beans and Garlic Flan

  • Vegetarian Specialities

    using Organic Vegetables, Grains and Pulses


Group Capacity : 80+ People Cost Per Head : R100+

  • Cuisine : Fine Dining, Game, International, Seafood, Vegetarian
  • Ambience : Bustling
  • Dress : Smart/Casual
  • Functions
  • Secure Parking
    Secure Parking
  • Bar
  • Corkage
  • Weddings
  • Aircondition

Credit Cards Accepted

  • AMEX
  • Diners Club
    Diners Club
  • Debit Card
    Debit Card
  • VISA
  • Mastercard


  • Street Smart
    Street Smart


Savoy Cabbage Restaurant


101 Hout Street,
Cape Town
From Sea Point direction: Proceed along Somerset Road into Strand Street. Cross over Buitengracht and then take the next right at Bree. Once you reach the second intersection, turn right at the robot into Hout Street.