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Sandton has long been one of South Africa's major centers of fine dining. This is an affluent area which seems to have gone from strength to strength, moving swiftly with the times to embody the new spirit of a new country. Now more than ever it is a popular destination for Johannesburg's discerning diners and all who love fine food served in elegant surrounds. Pigalle Sandton is one of three Pigalle restaurants around the country and, since opening its doors in 2005, has firmly established itself an extraordinary venue for those who expect nothing less than the finest cuisine in an environment which glitters from ceiling to floor.
Located adjacent to Nelson Mandela Square in the luxurious Michelangelo Towers, Pigalle transcends the local sense of style and urban chic to offer its guests an ambiance of the utmost elegance and gilded magnificence. While marble flooring, Spanish chandeliers, fine materials and Italian fabrics are punctuated by beautifully limned oil paintings in gold frames, the baroque chic doesn't occlude its contemporary aspirations.
Pigalle's kitchen is one of Johannesburg's most revered. Like the richly layered and sumptuous design, the cuisine takes its cue from the most exalted regional and ethnic cuisines. A quality which has made Pigalle Sandton the choice of many of the city's most demanding and sophisticated diners, including those celebrated denizens of business and the media who can be found sipping fine wine while the next seafood offering comes floating in from the kitchen.
Leisure and luxury are high on the list of virtues of this stellar establishment. Before you get to sample the superior talents of the kitchen, you'll find yourself seated in the beautiful dining room, a waitron tending to your every need. Many establishments shine in one area and tend to hope that will suffice, but not Pigalle. Famed restaurateurs and owners Naldo and Victor Gonçalves have gone to considerable lengths to ensure that service is equal to the both the ambiance and, of course, the unmatched culinary delights.
All staff have been trained to the highest standard and their knowledge of the food and wine will be at the ready to make sure that every nuance of a meal achieves earthly perfection, though without ever being intrusive. Naturally, elegance and well-judged service are vital to a meal of such lofty pleasures, but they would be rather dismissible were it not for the exemplary efforts of the kitchen.
The chef and his team convey an obvious passion for their craft. Each tasty morsel is prepared to extract the most from prize ingredients. Great ingredients are imperative for a truly exquisite meal, and Pigalle's delivery door sees a constant influx of prize produce.
Those who know and love a certain dish will find that many of their favorites form part of the perennial menu, while other dishes are offered only when the ingredients are in season. While you'll find delicious seafood and other dishes treated to touch of European reinvention, you can expect many of the mouth-watering delicacies to be crafted in a Mozambican Colonial fashion. Mozambique is renowned for getting the best of out seafood, and the kitchen at Pigalle manages to conjure the freshness and aromatic appeal of this exquisite style of Portuguese-influenced cooking.
Fish lovers might like to try to the signature Bouillabaisse,that traditional soup which contains the jewels of the sea, from crab and prawns to mussels and linefish, all brought to succulent, salty life in a delicate seafood consommé. If the magical offerings of the sea are be your main course, then Pigalle's famous grilled prawns should be at the top of your list. Prepared to a traditional recipe, these juicy morsels are often the reason many diners become Pigalle regulars.
The Pigalle Platter is viable alternative, consisting of prawns and langoustines grilled in lemon butter and finished off with a brushing of garlic marinade it is no less toothsome. From lobster and line fish to calamari and the Mozambican prawn curry, the seafood of Pigalle is something of prayer book for Sandton's food lovers, which is not to suggest that the grill is only fired for fish and crustaceans. Rather, the notions of all prime fillets, from land and sea, have been treated to the same expertise. A prime cut of superior quality wet-aged beef is a grill for the serious connoisseur of great meat, while contributions like lamb shank and traditionally prepared Portuguese steak flesh out a menu of succulent delectations.
A whole baby chicken might tempt you from the bovine or ovine field, or perhaps a slow-roasted duck served with parisienne potatoes and a Grand Marnier sauce will hit the right note. Whatever forkful finds its way to your mouth, you'll have a great selection of wine to accompany every bite.
From the Cape's best little-known vineyards to the popular, there is wonderful selection of South African wine, as well as a redoubtable collection of prestigious bottles from France's vaunted Bordeaux and Burgundy regions. Perhaps a Château Lafite Rothschild will match the hearty flavors of the finest fillet, while a Moët et Chandon may be the ideal treat for that romantic seafood platter for two.
For diners who would rather relinquish control of their meal and simply enjoy the ambiance, lunch and dinner set menus are available. For the best business meals during the week and the convivial warmth of a weekend, Pigalle Sandton offers the cuisine, service and style to make you linger over each course.
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