Houston Restaurant Weeks Dinner Menu

Houston Restaurant Weeks Dinner Menu

Peli Peli South African Kitchen The Galleria

$1 will be donated to the Houston Food Bank from each dinner sold. Food Bank will provide 3 meals from this donation. 

Call 281.257.9500 or book reservations here.

$35 Dinner

First Course

BOBOTIE (BA-BOO-TIE) (V OPTION AVAILABLE) - a delicious mixture of curry and cape malay whipped carrots topped with a flaky pie crust (beef or vegetarian option available)
SALDANHA BAY MUSSELS - mussels are so beloved in south africa and best enjoyed simply with white wine, garlic and a sprinkle of micro cilantro
TRINCHADO - a staple in south africa, this dish features sliced meats in a creamy, garlicky white wine reduction sauce. all dishes are served with grilled garlic bread (ribeye or chicken option available)
BUNNY CHOW - a delectable, slow braised curry served in a warm, crusty bread bowl (chicken or brisket option available)

Second Course

ESPETADA - choose from a 10 oz ribeye steak or chicken; a skewered meat tradition made legendary in south africa by portuguese explorers. all orders are served on sizzling hanging skewers dripping with garlic butter and come with your choice of two sides and two sauces
RIBEYE MARINA - surf and turf cape town style, 8 oz ribeye steak topped with gulf shrimp and calamari sautéed in a white wine reduction sauce, served with your choice of two sides
SANDY BAY SEAFOOD PLATTER - sautéed porto shrimp and scallops on fragrant south african rice, wood-grilled calamari and trinchado mussels, served with grilled garlic bread and your choice of two sides
CAULIFLOWER STEAK (CC) - thick cut cauliflower grilled with a tropical bbq sauce, paired with mushrooms and caramelized onions and finished with smoked peppadew coulis and microgreens

Third Course

STICKY TOFFEE PUDDING - warm spiced date cake drizzled with sticky toffee sauce served a la mode with vanilla bean ice cream
CHOCOLATE LEKKER TARTS - three deep-fried pastry pockets filled with melted milk chocolate and sprinkled with cinnamon sugar dust, served a la mode with vanilla bean ice cream and hot chocolate sauce



(281) 257-9500


Valet Entrance between Del Frisco's Double Eagle Steakhouse & The Oceanaire Seafood Room

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