Signal Restaurant entices diners with a new and exciting summer menu! It’s a journey through cultures and customs that have paved the way for the cuisines and time-honoured cooking methods we see today. With ingredients encompassing responsible and sustainable food practices and dishes crossing worldwide borders, we invite you to plot a course with us over the Cape’s ancestral landscape.
To begin, we have retained our ever-popular tasting menus which cater for meat lovers and vegetarians alike. Both menus have the option of being paired with or without a fine selection of premium wines.
Starters include pan-seared scallops, asparagus catalan, sous-vide quail and confit duck terrine, whilst the mains offer free-range lamb, sustainable seafood, bobotie-spiced ostrich fillet and slow-roasted pork belly to name but a few.
Executive Chef, Malika van Reenen, has also introduced innovative cooking methods like sous-vide [pronounced “soo VEED”] which is French for “under vacuum”. Sous-vide is a food-packaging technique pioneered in Europe whereby fresh ingredients are vacuum-packed in individual-portion pouches, cooked under a vacuum and finally chilled.
We also offer a “Plain and Simple” selection on the menu – 21-day extra matured rib eye beef, pan-roasted lamb rump and giant tiger prawns – all of which can be paired with your own choice of accompaniments.
It’s at this point that our desserts and cheese selection beckons. From tropical fruit ceviche to our very own Cape Town favourite – peppermint crisp tart, it’s going to be hard to resist.
If you have an ‘underdeveloped’ sweet tooth, try the Cape cheese buffet with homemade breads, pickles, preserved fruits, crackers and fresh fruits.