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 27 September – 3 November, 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 Dinner Menu:
Please note: A complimentary bottle of house wine is served per couple.
Please note: Vegetarian menu available upon request.
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AMUSE BOUCHE
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Cracked Pepper Rassam, Lentil Crisp
tomato, red lentil, black pepper, spices
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TANDOOR SE
(From Tandoor Clay Oven)
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Adraki Lamb Chop (D)
charred karoo lamb chop, dry ginger & spices
Tandoori Chicken Tikka (D)
tandoori roasted chicken, chaat masala, mint chutney
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SORBET
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MAINS
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Bombay Brasserie Butter Chicken (D)(N)
tandoori chicken, creamy tomato gravy, fenugreek drizzle
Kerala Alleppey Fish Curry (F)
This Kerala style alleppey fish curry is inspired from Karavalli Restaurant from Taj Bangalore.
kingklip fish, raw mango, coconut & shallots
Mains served with: Saffron rice / Dal Tadka / Assorted Indian Bread Basket
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DESSERT
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Jalebi Rabdi (D)(N)
golden jalebi of deep-fried batter in homemade condensed saffron milk
Petit Four (G)
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FIVE COURSE DINNER MENU R495 per person
(D) Dairy (N) Nut (G) Gluten (F) Fish (E) Egg (SF) Shellfish
A complimentary bottle of house wine is served per couple.
