Restaurant Week is back!
It’s the time of the year, where fine dining restaurants across the country will offer their menu at reduced prices either for lunch or dinner. Seats have to be pre-booked in advance through the Restaurant Week online portal.
Bombay Brasserie
Indian recipes draw upon local and season spices, herbs, vegetables, fruits and are regional in style and flavour. While Bombay Brasserie is strongly influenced by North Indian cuisine, Chef David and his team have devised a menu that includes all styles of Indian food in a bid to give patrons a true flavour of the rich sub-continent right in the heart of Cape Town.
Drawing on his extensive expertise in tasting, experimenting and appreciating a kaleidoscope of culinary experiences, Chef David and his team will use and fuse only the best locally sourced ingredients and the finest imported spices from India. The new menu is perfectly balanced by authentic dishes laced with contemporary flavour and will delight both palate and imagination.
How to book?
From 28 March – 5 May, Bombay Brasserie will be serving a wonderful Indian dining experience with a 5 course dinner menu including wine for only 445.
Book your table now!
Restaurant Week Menu
Available for dinner only
Please note: Vegetarian menu available upon request
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AMUSE BOUCHE
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Dahi Puri
Potato, semolina sphere, sweet yoghurt & tamarind chutney
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STARTERS
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Prawns Balchão
Prawns, coconut vinegar, tamarind, chilli
OR
Tandoori Chicken Tikka
Tandoori roasted chicken, chat masala, mint chutney
OR
Adraki Lamb Chop
Charred Karoo lamb chop, dry ginger & spices
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SORBET
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A refreshing interlude
To cleanse the palate
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MAINS
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Lamb Rogan Josh
Braised lamb cubes cooked in aromatic spices
OR
Bombay Brasserie Butter Chicken
Fenugreek in silky tomato sauce infused with a secret blend of spices
OR
Dal Makhani
Black lentil simmered overnight in authentic spices
Mains served with: Saffron rice & assorted Indian bread basket
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DESSERT
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Spice Mess
Gulab jamun, mango, cardamom meringue, passion fruit mousse, pistachio crumbs
