Savoy Cabbage Restaurant
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
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
Game, Duck and Salami's
with House-made Sausages and Confit
with Haricot Beans and Garlic Flan
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
Credit Cards Accepted
Savoy Cabbage Annual Offal Festival – Offally Good Fare!
08 June 2017 - It is that time of year again and Savoy Cabbage is holding its Annual Offal Festival from 5 – 17 June 2017. As the cold nights start to bite, we are pleased to announce the Annual Savoy C...
Offally Good Fare & 18th Birthday Celebrations
19 July 2016 - It is that time of year again and Savoy Cabbage is preparing to hold its Annual Offal Festival 23rd to 30th July 2016 As the cold nights bite we are pleased to announce the Annual Savo...
Cassoulet from 24 July & Birthday Dinner 12 August
24 July 2015 - Every winter Chef Peter Pankhurst goes into Cassoulet production. The confit duck is done; the sausages are being made tomorrow and the beans are soaking. On Friday evening Cassoulet will be ...
Savoy Cabbage Restaurant
Monday - Saturday: 6:30pm till 10pm