Bombay Brasserie’s food and wine pairing is superb
BY: GRAEME LUND
I recently had the opportunity to dine at Bombay Brasserie at the majestic Taj Cape Town hotel in the heart of Cape Town’s city bowl. An added pleasure was that one of my oldest friends, who spends an enormous amount of time traveling, was able to dine with me.
Taj Cape Town is known for its opulence and stepping through the front door one is confronted with beautiful marble, rich rugs and crafted furnishings. Take a turn to the right and you arrive at the door of Bombay Brasserie, the flagship restaurant of this prestigious hotel.
Step through the door and you embark on a culinary journey. In our case, we were to travel through five courses accompanied by a wine pairing.
We were shown to our very comfortable chairs, serviettes placed on our laps and an order taken for aperitifs. I then had a chance to take in the ambiance of the restaurant. The ceilings are high, the décor opulent and the lighting subdued.
The waiters and management were attentive and the dinners relaxed and content. Fine dining at its best!
True friendship is a wonderful thing. Having not seen my dinner partner for many years, we were still able to pick up where we left off. Best of all, we discovered that we were both foodies and spent much time discussing each delicious dish.
As one would expect, our journey began with an appetiser. Served in large dish with a small bowl, the apricot and potato tikka cakes came with sweet tamarind chutney. This small, light and smooth dish with hidden flavours was accompanied by an equally light wine – Terra Del Capo 2017 Pinot Grigio.
The soup, of roasted corn, was one of the best I have ever tasted and, surprisingly and delightfully, was filled with turmeric popcorn. A Dorrance Kama Chenin Blanc with its light, spicy tones refreshed the palette after each sip.
The starter, for me, was the best of the courses and I will happily return to Bombay Brasserie just to order the Basil Tulsi Prawns and steak of Norwegian salmon. At this point, we realised that we were riding a crescendo of taste as each dish had become spicier on the pallet and heavier in the mouth.
Both the prawns and the salmon were fresh, deeply marinated and perfectly cooked to preserve their unique taste and texture. The flavours were heavenly and with a freshly-squeezed lemon I found myself savouring each mouthful.
The Groote Post 2017 Reisling, in accompaniment, was fruity and full and complemented the fresh, almost sea salty taste of the dish.
At this point, we were served a lemon sorbet pallet cleanser. It was a spectacle all on its own. The beautifully crafted bowl was placed before us emitting clouds of cold steam!
I ordered my spicy hot main course. It arrived in an array of small bowls that soon had our table enveloped in a heady array of aromas.
The aromatic Lamb Saffron Curry and Hot Chicken Masala were accompanied by Basmati Rice and fresh Naan Bread. Also served were Sautéed Spinach and a Black Lentil and Kidney Bean Stew. The spinach was incredible; I placed a forkful in my mouth and just savoured the taste with my eyes closed!
The accompanying wine was a Paul Wallace Black Dog Malbec 2016. Full and silky smooth on the palette with strong berry flavours, it rounded off this course to perfection.
We both sat back in chairs after mopping up the last of the curry with our Naan Bread and heaved deep sighs of contentment. We had reached the climax of the evening and sat in quiet contemplation. Comfortable as only good friends can be in an otherwise awkward silence.
A delicious Boplass Cape Tawny Port accompanied dessert. The dessert platter was a meal on its own with fresh fruit, fennel seed biscotti, baked yoghurt, a ball of Gulab Jamun and Malai Khulfi Ice Cream. Even with a full tummy, how does one say no to this? Well, having recalled our days of reckless abandon as kids, we threw caution to the wind and cleared our dessert platters.
What a delightful evening. With our friendship renewed and another wonderful memory to share we thanked waiter, wine steward and the maître d’hôtel and departed Bombay Brasserie in total happiness.
Thank you too, to executive chef David Tilly and his team of assistants.
To book a table, call 021 819 2000, email firstname.lastname@example.org or visit