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 29 March – 5 May, Bombay Brasserie will be serving a wonderful Indian dining experience with a 4 course dinner menu for only 545.
Book your table now!
Restaurant Week Dinner Menu:
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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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Tawa Masala Fish
Tadka Cauliflowerets, Tomato Chutney
Chicken Reshmi Kebab
Chicken Morels Marinated in Cream, Curd, Cashew Nut Mixture and Char Grilled
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MAINS
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Lamb Rogan Josh
Braised Lamb Cubes cooke din aromatic spices
Chicken Tikka Masala
Fenugreek in silky tomato sauce infused with a secret blend of spices
Dal Makhani
Black lentil simmered overnight in authentic spices
Assorted Indian Breads Basket
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DESSERT
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Spice Mess
Gulab jamun, mango, cardamom meringue, passion fruit mousse, pistachio crumbs
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FOUR COURSE DINNER MENU R545 per person
