Introduction
Real Food for Discerning Diners
Enjoy creative contemporary cooking in a visually exciting venue. With its historic Table Mountain stone and old brick that dates back to the 18th Century, architect Leon Saven's design is complemented by glass, concrete and exposed ducting. Cabbage motif chandeliers and salt dishes, fine table appointments and impeccable service reflect outstanding attention to detail. The look of Savoy Cabbage Restaurant Cape Town would not be out of place in New York or London and neither would the quality of the whole dining experience. The menu alters daily, using the freshest local produce and combines unusual flavours to excite the palate of the discerning diner.
This is gracious and elegant fine dining without stuffiness and formality. High standards of cooking and service remain uncompromised. There is no piped music, our guests prefer to talk to each other and share their experiences as they savour fine food, good wines and excellent service. At Savoy Cabbage you can watch the open plan kitchen and enjoy the hum of good conversation.
Savoy Cabbage appeals to all ages and is the ideal choice for intimate occasions, business dining, a large party or just an impromptu supper. Politicians, media and the film and arts fraternity are regularly to be seen.
Savoy Cabbage Restaurant is a completely smoke free environment.
Fully Air-conditioned and under floor central heating
Well behaved children are welcome at Savoy Cabbage Restaurant although there is no 'children's menu�?�. Please advise us if you are bringing children so that we can seat you in an appropriate area.
MENU:
The extremely innovative menu at Savoy Cabbage alters daily according to what is fresh and in season. Whilst we update the menu on the site regularly, you may always email us to receive the latest version. We use free range and organic produce as much as possible and the tiny freezer is strictly for the home-made ice cream. Everything at Savoy Cabbage Restaurant is house made from the bread, biscuits and ice creams to the charcuterie, merguez sausages and the smoked salmon. Because the menu changes regularly we can buy from the small producer who lovingly brings us such delights as Heirloom tomatoes, hand gathered pine nuts, acorn fed pork and free range geese and ducks. As you will see the menu is not run of the mill, but the plain or nervous diner can also be catered for. And, just in case you are wondering, you will not leave here hungry, our portions are quite substantial!
Winelist
Manager Frank Winter spends many hours of serious tasting to bring you a wine list of discernment. Seeking out small producers, his list is distinctly boutique. Whilst the Champagne Bar is Caroline's personal passion, Frank's choices of Red and White wines can be tasted by the glass. If it is not on offer then you can always ask Frank if he will serve your choice by the glass.
The press and diners who know their South African wines, frequently comment on our carefully chosen selection and very reasonable mark-ups.
In a recent trip advisor review a customer stated: 'The Wine List is an object lesson in what a Boutique List should be and the prices are incredibly reasonable. I ate at [name withheld] and I cannot begin to understand why it is so highly rated, not one dish came close to Savoy Cabbage standards. Some of the wines at [name withheld] are identical to those on the Savoy List but at TWICE the price.�?�
Chef
Peter Pankhurst
Chef Peter Pankhurst 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.
The Team in the Kitchen
The Kitchen Team is extremely stable and we encourage the growth of individuals such as:
Sous Chef Whalleed has been with us since 1999 except for a brief period in catering.
Kenyan Mary who is Sillwood trained, leads the Cold and pastry section.
Lindiwe started as a cleaner but her talents were soon recognised and she now makes all our breads and biscuits and produces many of the desserts and starters under Mary's tutelage.
One of our young stars is Lunga who was introduced to cooking at the Iziko Cooking School in Langa. Under Peter's watchful eye he is developing into a talented young chef.
We have taken Iziko students for some years but work closely with The Culinary Academy whose students have been with us since we opened.
www.theculinaryacademy.com
Events
We all love a party and an excuse to celebrate at Savoy Cabbage. Previously we have partnered with Cape Town Opera to host a number of very special opera evenings. Food and wine are paired to give a set dinner that reflects the character of the opera production. We have also enjoyed evenings with Zanne Stapelberg, Marion Roberts, Godfrey Johnson doing his Noel Coward Show and Brad Liebl and Aviva Pelham celebrated the of Music Stephen Sondheim.
During the Winter we host our Annual Offal Festival. In addition to the normal menu items, we offer an array of offal specialities such as sweetbreads, brains, haggis, tripe and pigs trotters.
ABOUT US
Savoy Cabbage Restaurant first opened its doors in Central Cape Town in August 1998 to great acclaim and shortly afterwards received an Eat Out Top Ten award with many others following thereafter. Owner Caroline Bagley lived out of South Africa for many years and returned in 1997 looking for a new challenge.
Caroline and Manager Frank Winter are very much working managers and ensure that Savoy Cabbage Restaurant maintains the highest standards of customer service that it is famous for.
As one of the oldest fine dining establishments on the ever changing Cape Town restaurant scene, standards of cuisine and service remain consistently high.
Caroline and Frank are committed to training and nurturing and the staff are truly representative of the population of South Africa. The turnover in waiting and kitchen staff is exceptionally low and as a customer, you will benefit from the pride the staff has in working at Savoy Cabbage Restaurant.
About our Building
Savoy Cabbage is located on the Hout Street side of Heritage Square. In 1996 these buildings were due for demolition to make way for yet another car park. The Cape Town Heritage Trust and some concerned investors came to the rescue of these severely derelict historic buildings.
Its beautiful but neglected Cape Dutch, Georgian and Victorian buildings were lovingly and painstakingly restored to their former glory. Savoy Cabbage is housed in two separate building that have now been opened up to form one space. During the renovation the Archaeology Department of the University of Cape Town investigated and recorded the fabric exposed during the building programme. The section that forms the entrance to our building (101 Hout Street) was thought to have been constructed in 1902. However as plaster was removed it was revealed that the fabric of the 18th Century house (1771) had been reused in the Victorian structure.
The long brick room that we call the Buitengracht Room has seen many renovations and the study indicates the use of recycled bricks from other buildings in the area. It goes on to date the bricks from three different centuries. In some minor renovations we added some 21st century bricks and thus we can claim four centuries of brickwork. Spot the closed in arches, the lintels from a closed up doorway and where a fireplace once stood.
The Dark scrape marks on the right hand wall show the wear of the original rope operated lift. It is the counterweight from this lift that is used as our reception desk.
We are often asked what these buildings were used for. A wine merchant, a silversmith, and a green grocer were here in its earliest days. A boot stores and a plumbers warehouse followed.
�?� Acclaimed locally and Internationally
�?� 2009 Andrew Harper Award ' one of only 9 International recipients
�?� Rave Review New York Times
�?� Highly Rated consistently on Trip Advisor
�?� Chosen as CNN's "Hot Spot" for Cape Town
�?� Multiple American Express Platinum Awards
�?� Ardent supporter of local Charities and Crafters
Function and Venue Hire
Savoy Cabbage Restaurant may be hired partially or exclusively for special events such as weddings, product launches, birthday or anniversary dinners.
Special Events
During the course of the year Savoy Cabbage host a number of special events, predominantly in the winter months. The Annual Offal Festival is unique to Savoy Cabbage Restaurant and takes place every winter.
The acoustics in Savoy Cabbage lend themselves to live performance and many Opera Evenings and other Musical celebrations have been held. Our Events page will indicate any forthcoming events.
What Else can you buy at Savoy Cabbage?
Savoy Cabbage Cook Book
Janet Telian, the original chef at Savoy Cabbage wrote the Savoy Cabbage Cookbook and copies are available at the restaurant or by mail order.
Paintings by the late Fred Schimmel
Savoy Cabbage has a number of Fred Schimmel (1929 ' 2009) canvasses and these are available to purchase.
Art Glass by Jeanette Unite
Hanging in the main dining room are 6 pieces of Jeanette Unite's glass. They may be purchased individually or collectively.
www.unite.co.za
Mustard Seed and Moonshine
Exclusively designed by Kate Carlyle of Mustard Seed and Moonshine, the porcelain cabbage salt dishes have been sold to guests from all over the world.
www.mustardseedandmoonshine.com
Savoy Cabbage Wine Coolers and Cotton Aprons
These make idea gifts for you to remember your visit or to give to others.
Enjoy creative contemporary cooking in a visually exciting venue. With its historic Table Mountain stone and old brick that dates back to the 18th Century, architect Leon Saven's design is complemented by glass, concrete and exposed ducting. Cabbage motif chandeliers and salt dishes, fine table appointments and impeccable service reflect outstanding attention to detail. The look of Savoy Cabbage Restaurant Cape Town would not be out of place in New York or London and neither would the quality of the whole dining experience. The menu alters daily, using the freshest local produce and combines unusual flavours to excite the palate of the discerning diner.
This is gracious and elegant fine dining without stuffiness and formality. High standards of cooking and service remain uncompromised. There is no piped music, our guests prefer to talk to each other and share their experiences as they savour fine food, good wines and excellent service. At Savoy Cabbage you can watch the open plan kitchen and enjoy the hum of good conversation.
Savoy Cabbage appeals to all ages and is the ideal choice for intimate occasions, business dining, a large party or just an impromptu supper. Politicians, media and the film and arts fraternity are regularly to be seen.
Savoy Cabbage Restaurant is a completely smoke free environment.
Fully Air-conditioned and under floor central heating
Well behaved children are welcome at Savoy Cabbage Restaurant although there is no 'children's menu�?�. Please advise us if you are bringing children so that we can seat you in an appropriate area.
MENU:
The extremely innovative menu at Savoy Cabbage alters daily according to what is fresh and in season. Whilst we update the menu on the site regularly, you may always email us to receive the latest version. We use free range and organic produce as much as possible and the tiny freezer is strictly for the home-made ice cream. Everything at Savoy Cabbage Restaurant is house made from the bread, biscuits and ice creams to the charcuterie, merguez sausages and the smoked salmon. Because the menu changes regularly we can buy from the small producer who lovingly brings us such delights as Heirloom tomatoes, hand gathered pine nuts, acorn fed pork and free range geese and ducks. As you will see the menu is not run of the mill, but the plain or nervous diner can also be catered for. And, just in case you are wondering, you will not leave here hungry, our portions are quite substantial!
Winelist
Manager Frank Winter spends many hours of serious tasting to bring you a wine list of discernment. Seeking out small producers, his list is distinctly boutique. Whilst the Champagne Bar is Caroline's personal passion, Frank's choices of Red and White wines can be tasted by the glass. If it is not on offer then you can always ask Frank if he will serve your choice by the glass.
The press and diners who know their South African wines, frequently comment on our carefully chosen selection and very reasonable mark-ups.
In a recent trip advisor review a customer stated: 'The Wine List is an object lesson in what a Boutique List should be and the prices are incredibly reasonable. I ate at [name withheld] and I cannot begin to understand why it is so highly rated, not one dish came close to Savoy Cabbage standards. Some of the wines at [name withheld] are identical to those on the Savoy List but at TWICE the price.�?�
Chef
Peter Pankhurst
Chef Peter Pankhurst 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.
The Team in the Kitchen
The Kitchen Team is extremely stable and we encourage the growth of individuals such as:
Sous Chef Whalleed has been with us since 1999 except for a brief period in catering.
Kenyan Mary who is Sillwood trained, leads the Cold and pastry section.
Lindiwe started as a cleaner but her talents were soon recognised and she now makes all our breads and biscuits and produces many of the desserts and starters under Mary's tutelage.
One of our young stars is Lunga who was introduced to cooking at the Iziko Cooking School in Langa. Under Peter's watchful eye he is developing into a talented young chef.
We have taken Iziko students for some years but work closely with The Culinary Academy whose students have been with us since we opened.
www.theculinaryacademy.com
Events
We all love a party and an excuse to celebrate at Savoy Cabbage. Previously we have partnered with Cape Town Opera to host a number of very special opera evenings. Food and wine are paired to give a set dinner that reflects the character of the opera production. We have also enjoyed evenings with Zanne Stapelberg, Marion Roberts, Godfrey Johnson doing his Noel Coward Show and Brad Liebl and Aviva Pelham celebrated the of Music Stephen Sondheim.
During the Winter we host our Annual Offal Festival. In addition to the normal menu items, we offer an array of offal specialities such as sweetbreads, brains, haggis, tripe and pigs trotters.
ABOUT US
Savoy Cabbage Restaurant first opened its doors in Central Cape Town in August 1998 to great acclaim and shortly afterwards received an Eat Out Top Ten award with many others following thereafter. Owner Caroline Bagley lived out of South Africa for many years and returned in 1997 looking for a new challenge.
Caroline and Manager Frank Winter are very much working managers and ensure that Savoy Cabbage Restaurant maintains the highest standards of customer service that it is famous for.
As one of the oldest fine dining establishments on the ever changing Cape Town restaurant scene, standards of cuisine and service remain consistently high.
Caroline and Frank are committed to training and nurturing and the staff are truly representative of the population of South Africa. The turnover in waiting and kitchen staff is exceptionally low and as a customer, you will benefit from the pride the staff has in working at Savoy Cabbage Restaurant.
About our Building
Savoy Cabbage is located on the Hout Street side of Heritage Square. In 1996 these buildings were due for demolition to make way for yet another car park. The Cape Town Heritage Trust and some concerned investors came to the rescue of these severely derelict historic buildings.
Its beautiful but neglected Cape Dutch, Georgian and Victorian buildings were lovingly and painstakingly restored to their former glory. Savoy Cabbage is housed in two separate building that have now been opened up to form one space. During the renovation the Archaeology Department of the University of Cape Town investigated and recorded the fabric exposed during the building programme. The section that forms the entrance to our building (101 Hout Street) was thought to have been constructed in 1902. However as plaster was removed it was revealed that the fabric of the 18th Century house (1771) had been reused in the Victorian structure.
The long brick room that we call the Buitengracht Room has seen many renovations and the study indicates the use of recycled bricks from other buildings in the area. It goes on to date the bricks from three different centuries. In some minor renovations we added some 21st century bricks and thus we can claim four centuries of brickwork. Spot the closed in arches, the lintels from a closed up doorway and where a fireplace once stood.
The Dark scrape marks on the right hand wall show the wear of the original rope operated lift. It is the counterweight from this lift that is used as our reception desk.
We are often asked what these buildings were used for. A wine merchant, a silversmith, and a green grocer were here in its earliest days. A boot stores and a plumbers warehouse followed.
�?� Acclaimed locally and Internationally
�?� 2009 Andrew Harper Award ' one of only 9 International recipients
�?� Rave Review New York Times
�?� Highly Rated consistently on Trip Advisor
�?� Chosen as CNN's "Hot Spot" for Cape Town
�?� Multiple American Express Platinum Awards
�?� Ardent supporter of local Charities and Crafters
Function and Venue Hire
Savoy Cabbage Restaurant may be hired partially or exclusively for special events such as weddings, product launches, birthday or anniversary dinners.
Special Events
During the course of the year Savoy Cabbage host a number of special events, predominantly in the winter months. The Annual Offal Festival is unique to Savoy Cabbage Restaurant and takes place every winter.
The acoustics in Savoy Cabbage lend themselves to live performance and many Opera Evenings and other Musical celebrations have been held. Our Events page will indicate any forthcoming events.
What Else can you buy at Savoy Cabbage?
Savoy Cabbage Cook Book
Janet Telian, the original chef at Savoy Cabbage wrote the Savoy Cabbage Cookbook and copies are available at the restaurant or by mail order.
Paintings by the late Fred Schimmel
Savoy Cabbage has a number of Fred Schimmel (1929 ' 2009) canvasses and these are available to purchase.
Art Glass by Jeanette Unite
Hanging in the main dining room are 6 pieces of Jeanette Unite's glass. They may be purchased individually or collectively.
www.unite.co.za
Mustard Seed and Moonshine
Exclusively designed by Kate Carlyle of Mustard Seed and Moonshine, the porcelain cabbage salt dishes have been sold to guests from all over the world.
www.mustardseedandmoonshine.com
Savoy Cabbage Wine Coolers and Cotton Aprons
These make idea gifts for you to remember your visit or to give to others.
Contact Info
Address:
101 Hout Street
Cape Town
Western Cape 8000
South Africa
Cape Town
Western Cape 8000
South Africa
Tel:
+27 21 424 2626
Fax:
+27 21 424 3366
Website:
http://www.savoycabbage.co.za
Offering
- European
- Modern
- Eat-In
- Private Dining
Hours of operation
| From | To | From | To | From | To | ||
|---|---|---|---|---|---|---|---|
| Monday | Open | ||||||
| Tuesday | Open | ||||||
| Wednesday | Open | ||||||
| Thursday | Open | ||||||
| Friday | Open | ||||||
| Saturday | Open | ||||||
| Sunday | Open | ||||||
SIMILAR BUSINESSES NEARBY
