La Pentola, Riviera
Directions to La Pentola
Restaurant Address: La Pentola (Riviera)
5 Riveria Galleries
cnr of Wells and Soutpansberg Streets
Monday - Friday: 11h30 till late.
Saturday: 11h30 till late. Closed on Sundays.
Restaurant menu for La Pentola
A la Carte Menu
Thai Green Curry Chicken
Slices of chicken breast pan-fried with ginger, lemongrass, chilli, garlic, green curry paste and fresh vegetables bound with coconut cream and served on rice noodles.
La Pentola Chicken Pie
Tender chicken breast pieces, pan fried in butter, onion, garlic, mushrooms, peas, black pepper doused in white wine flavoured with fresh oregano bound with cream and a hint of tomato, with cheese and wrapped in phyllo pastry and baked till crisp.
Pan fried bacon and mushrooms bound with cream and tossed through with fettuccine dusted with parmesan cheese.
Spaghetti Napoli (V)
Mamma Giovanna?s Recipe flavoured with red onion, bay leaves and whole peeled Italian tomatoes tossed through with spaghetti and dusted with parmesan cheese.
Fresh hake fillet, calamari and mussels grilled topped with lemon butter, and served with cream rice and seasonal vegetables.
Chicken livers pan fried in a basil pesto and pouched in Italian Marsala dessert wine bound with fresh cream and placed in a freshly baked phyllo pastry basket and dusted with Grana Padano Parmigiano.
Thai Style Butternut Soup (V) (B)
Butternut soup flavoured with ginger, lemongrass, basil, green curry, touch of chilli, bound with coconut cream and dusted with nuts.
Baby Marrow Carpaccio (V) (B)
Thin slices of baby marrow dressed with lemon, olive oil, coriander and a touch of chilli, dusted with Parmesan and feta cheese, and baked until golden.
Huckleberry Halloumi (V)
Thick cut of Cypriot goats cheese grilled served with fresh strawberries macerated in sugar with lemon and fresh mint.
Afro Parisian Pastry (House Speciality)
Thin slice of smoked salmon dressed with olive oil and lemon topped with crisp Granny Smith apple, cabbage, carrot and thyme salad crowned with a hot phyllo pastry parcel filled with brie cheese and mango pickle baked untilgolden.
Cape Fusion Carpaccio (House Speciality)
Thin slices of smoked salmon lightly dressed with fresh gooseberries, lemon, laced with honey and dusted with almonds. Served with a lemon cream and seaweed caviar.
Aztec Mushrooms (V) - House Speciality
Button mushrooms pan-fried in farm style butter along with cloves, cinnamon bark and a hint of chill. Then doused in tequila, sweetened with dark chocolate and bound with cream. Served inter-layered with phyllo pastry discs.
Angel Snails (House Speciality)
Spanish snails wrapped in bacon, pan fried with red onion, black pepper, butter, steamed in Chardonnay bound with cream and flavoured with fresh oregano.
Fresh black shell mussels in a light French style sauce comprising of celery, carrots, onion, garlic and fresh herbs, doused with white wine and bound with whole peeled Italian tomato.
Cajun Seafood Salad (B)
Prawns, calamari and mussels grilled with Cajun spice, served on fresh garden salad accompanied by lemon & olive oil.
Cubes of crocodile tail grilled then laced with a sweet granadilla honey-balsamic sauce dressed with sliced kiwi fruit.
Chef Salad (V) (B)
Mixed variety of lettuce, cucumber, radish, carrot, peppers, cocktail tomatoes, olives, feta cheese, nuts served with balsamic vinegar and extra virgin olive oil.
Springbok Carpaccio (B)
Thin slices of smoked Carpaccio dressed with olive oil & lemon accompanied by rocket and cheese shavings and sprinkled with pine nuts.
Tender chicken breast pan-fried in butter, steamed in white wine, flavoured with lemon and oregano then bound with fresh cream and dusted with feta cheese and roasted almonds.
Sole grilled to perfection, flamed in Bombay gin and then topped with a lemon butter, thyme sauce
Mozambican (House Speciality) (B)
Black tiger prawns, prepared in a red onion, garlic, mixed peppercorn, bay leaf, beer sauce, whole peeled tomato, peri-peri, lemon cream sauce.
Seafood Rump (B)
Tender rump steak grilled to your preference and topped with a decadent seafood, tawny port, basil and cream sauce.
Bistecca Quattro Formaggi
Strips of beef rump pan-fried with button mushrooms, garlic, peppercorns and onions doused with tawny port thickened with cream and wrapped with four cheeses in phyllo pastry and baked until golden brown served on a bed of creamed fettuccine
Bordelaise Fillet (House Speciality) (B)
Fillet grilled to your preference, served in a bone marrow, bay leaf, Allesverloren port, garlic and whole peeled Italian tomato sauce.
Penne Con Pollo
Strips of chicken breast pan-fried with butter, black pepper garlic & fresh Oregano. We add peas and a dash of wine, fresh cream tossed through penne. Delicious!
Hermanus Sole (House Speciality)
Sole grilled to perfection, served in a calamari, prawn, mussel, garlic, white wine, basil sauce bound with fresh cream.
Spaghetti Frutti di Mare
A combination of seafood, mussels, calamari, pawns and linefish pan-fried in butter, garlic and black pepper then doused with wine bound with olive oil, flavoured with herbs and lemon. Molto Buono!
KWV Rump (House Speciality) (B)
Beef Rump prepared to your preference, served in a KWV brandy Dijon mustard, braised onion, garlic, bay leaf and green Madagascan peppercorn, tomato cream sauce.
Forest Rump (B)
Rump steak grilled to your preference and topped with mushrooms sautéed with olive oil, garlic, black pepper, coriander seed and fresh herbs and then dusted with parmesan cheese, light healthy and full of flavour.
An aromatic lentil curry bound with whole peeled Italian tomato wrapped with cumin cheese in phyllo pastry and baked till golden.
Funghi Luigi (House Speciality)
Large black mushrooms pan fried with Madagascan peppercorns onions, garlic and tomato, flamed in Sambucca, bound with cream and wrapped in phyllo pastry with mozzarella cheese, baked till crisp.
Penne Willow (V)
A delicious combination of cashew nuts, sundried tomato, fresh basil, a hint of chilli, touch of wine bound with cream and a touch of tomato.
Tropical Cheese Steak
Slices of halloumi grilled in a hot Cajun spice then sweetened with butter, honey and granadilla pulp sauce complimented with slices of seasonal kiwi fruit.
Thai Vegetable Green Curry
A variety of fresh vegetables pan fried with butter, lemon grass, garlic, ginger, Madagascan peppercorns in green curry, then bound with coconut milk, served on imported rice noodles, dusted with roasted sesame seeds.All vegetarian dishes contain no egg or gelatin, vegan dishes are available - ask your waiter
Halloumi grilled until golden, and then laced with a delicious orange, triple sec cream sauce dusted with flaked almonds.
Whole peeled Italian tomato sauce infused with garlic, chilli and black Calamata olives tossed through with penne, crowned with fresh rocket and drizzled with truffle oil, and shavings of parmesan.
Overberg Ostrich Bake
Ostrich mince slow cooked in an aromatic Cape Malay style curry, flavoured with apricot jam and sultanas, topped with beaten egg and almonds then baked to form a firm crust. A local traditional delicacy.
New Orleans Ostrich Steak
Tender ostrich fan fillet, grilled to your preference, flamed at the table in Jack Daniels and topped with a green Madagascan peppercorn, lemon grass, ginger and coconut cream sauce.
Duck in Triple Sec
Tender duck breast grilled medium rare to medium, served in a delicious sweet orange, triple sec and fresh thyme reduction.
Crocodile Pastry (WA)
Tender cubes of crocodile tail prepared in an aromatic curry sauce wrapped in phyllo pastry and baked until crisp.
Honey Mustard Warthog
Slices of warthog loin pan fried in butter, then doused with brandy, seasoned with whole grain Dijon mustard and sweetened with honey and bound with cream.
From the Grill
From the Grill
Beef Fillet 200g
Duck Breast 200g
Ostrich Fan Fillet 200g
Danish Vanilla (House Speciality)
Vanilla ice cream served with our hot homemade condensed milk chocolate sauce
Trio of Fruit Sorbet
Ask your waiter what delicious fruit flavours are available today
Trio of Chocolate Terrine (House Speciality)
Legendary La Pentola Chocolate Terrine - decadent milk, white and dark chocolate terrine
Frozen white chocolate custard slice topped with a Passion fruit mint sauce and kiwi fruit
Crème Brûlée (House Speciality)
Traditional French vanilla pod baked custard, topped with a torch-flamed sugar crust and sided with a vanilla pod and fruit ice cream scoop
Strawberry Flambé - For Two To Share
Fresh strawberries dusted with sugar flambéed at the table with Cointreau & served with Belgium chocolate ice cream
A warming after dinner drink, KWV 10 year old brandy and Amaretto served in a hot cognac glass
American style malt ice cream combined with a delicious brandy cream liqueur
Vanilla ice cream blended with Ponchos coffee tequila to make a delicious drinking dessert.
Cape Velvet, Kahlua, fresh cream and crushed ice refreshed with a touch of Cointreau
In a sweet Italian tomato sauce
Fresh fillet of fish oven baked served with potato croquettes and vegetables
Tender chicken breast grilled served with potato croquettes and vegetables
Info about La Pentola
Info about La Pentola
Warm, delightful, with an eclectic d?cor, La Pentola specialises in International Cuisine with South African flavours. Established in 1995, the restaurant?s culinary roots are drawn from French, Italian and rich Mediterranean flavours, fused with the best local produce available. No compromise is taken when using olive oil, real butter, fresh herbs and cream...Read more
Warm, delightful, with an eclectic d?cor, La Pentola specialises in International Cuisine with South African flavours. Established in 1995, the restaurant?s culinary roots are drawn from French, Italian and rich Mediterranean flavours, fused with the best local produce available. No compromise is taken when using olive oil, real butter, fresh herbs and cream. All dishes are freshly prepared and absolutely no MSG or artificial flavouring is used in any of our cooking. Only grain fed Beef, Chicken and Duck is used in our dishes and we pride ourselves on being able to cater for virtually every dietary requirement, from lactose intolerant to diabetic.
The menu, created by internationally renowned Chef Patron & Author, Shane Sauvage, offers everything from starters, soups, salads, poultry, seafood and meat dishes, also incorporating an inspiring, superior range of vegetarian fare. Specialities alternate regularly to reflect a steady flow of original ideas and combinations; game being a permanent fixture for the adventurous diner - Crocodile in a Mexican-style, tequila, chilli and tomato pastry to name only one.
To complete the meal a decadent range of in-house desserts reflect the mood and the season. A must is the chocolate terrine or strawberry orgy which will leave you both satisfied and looking forward to a next visit.
Wines are selected from a Diners Club Excellence Award-Winning wine list which make it one of the Top 20 wine lists in the country. An exciting and extensive variety of liqueurs, cognacs, whiskies and digestives are available to complete the dining experience.
La Pentola is a unique dining experience which is not limited just to the restaurant venue. Shane and his team travel and can cater for anything from an exclusive dinner party at your home to a large corporate seminar.
After 12 years La Pentola is one of the most critically acclaimed and successful restaurant's in Pretoria's culinary history. La Pentola is the perfect venue to celebrate life and your special occasions, business functions, birthday parties, year end functions, wedding receptions etc. At La Pentola you will have a superb meal, professional educated service, personal attention, a vibrant atmosphere and warm South African hospitality.
Children’s Play Area
Reviews for La Pentola(4 reviews)
Reviews for La Pentola
The best restaurant in Mzanzi by far! Food and Wine absolutely divine.
"We absolutely love La Pentola!!!
The fusion Chef, Shane Sauvage, has even made his legacy known in Stellenbosch. I have been told this by my daughter who currently studies ther..." Read more "We absolutely love La Pentola!!!
The fusion Chef, Shane Sauvage, has even made his legacy known in Stellenbosch. I have been told this by my daughter who currently studies there, and aparantly it is a favourite among students when on holiday in Pretoria.
As for my own experience, I was firstly baffled by the friendly welcome we received as my wife and I entered the door. This was then followed by a refreshing welcome drink and the menu practically performed for us.
after deciding on the Afro Parision salad for my wife, and the Aztec Mushrooms for myself, the great service continued by keeping our glasses full and the conversation flowing.
Before we knew it, the startes were on the table, accompanied by fresh home made bread.These delicious startes were followed by an intermediate sorbet, which I was told by our waiter, is used to cleanse the palette.
Then came the main course of my perfecly prepared San Antonio Fillet(flamed at the table and served with a pepper sauce), and my wifes Lobster tails, which were purely orgasmic.
All in all, I must say that it was one of the most memorable and tasteful meals I have ever had!
Sadly, we could not find space for dessert as the portions are very generous, but we have already made a date to return and have the dessert first.
Thank You La Pentola for making our wedding anniversary a night to remember and relive."