Savoy Cabbage Restaurant-Good News and Offal News
The Good News:
After a 4 week break we reopened for dinner on the 18th June. The chefs and staff arrived at work on Tuesday to find a repainted restaurant, a new bar and a revamped kitchen with new flooring and a brand new oven that cost more than my car! Every piece of equipment has been stripped down and serviced. The deliveries are pouring through the door and on Wednesday night we had the freshest food in town with every dish created on the day. Executive chef Peter Pankhurst is brimming with new menu ideas but old favourites will not be forgotten either.

The Good News: 

After a 4 week break we reopened for dinner on the 18th June. The chefs and staff arrived at work on Tuesday to find a repainted restaurant, a new bar and a revamped kitchen with new flooring and a brand new oven that cost more than my car! Every piece of equipment has been stripped down and serviced. The deliveries are pouring through the door and on Wednesday night we had the freshest food in town with every dish created on the day. Executive chef Peter Pankhurst is brimming with new menu ideas but old favourites will not be forgotten either.

We have also installed a wonderful piece of artwork in the shape of Archbishop Tutu swinging from a Chandelier. It is on loan from Richard Calland and formerly hung in the IDASA offices. The cameras are already clicking as he swings above the wine rack!

Just briefly, for all of you who contributed to the fund for the late Lunga Maqwelane's family, I have great news. R42,500 has been invested for each child's educational needs and is being managed by a very reputable organisation, Fairheads, who specialise in such trusts. I am indebted to Bruce Cameron for his guidance. In addition Lunga's wife has also received a small lump sum. I am delighted to report that she seems to be doing well and is back at work and the family is coping very well under the circumstances. The generosity of our friends, customers, staff, ex staff and sheer strangers is staggering.

The Savoy Cabbage Annual Offal Festival

Wednesday 25th June to Tuesday 8th July 2014

Not everyone’s cup of tea perhaps but for many offal lovers our annual festival is a ‘must do’. 

Over the period of the festival we will be serving, in addition to our normal menu offerings, such delights as brains with black butter and capers, sweetbread terrine, liver and kidney crespelle with port sauce, and kidneys in mustard sauce. On the main courses the repertoire will include stuffed pig’s trotters, pickled tongue, tripe and chorizo, pan fried sweetbreads and calves’ liver. Over the fortnight the repertoire will change so don’t expect them all at any one time. If you book well in advance and make a request we will try and have your favourite on when you come, subject to availability from our suppliers. 

We look forward to seeing you at Savoy Cabbage Restaurant soon. Call 021 424 2626 to make a booking.