Cape Town’s leading fine dining Indian restaurant Bombay Brasserie is back!
With strong historical influences from both South Africa and India, Bombay Brasserie is Taj Cape Town’s signature fine dining Indian restaurant. Combining rich culture, strong heritage and exceptional Indian cuisine, Bombay Brasserie offers an incomparable dining experience that has been designed to give you the finest Indian cuisine, the best service, and the most wonderful experience.
Taj Cape Town’s Executive Chef David Tilly and his team are cooking up a storm and are excited to take patrons once again on a culinary journey of sensory delights. Blending the best of Indian cuisine with Cape Town’s panache and flavour, the hotel’s distinctive food offering matches its luxurious accommodation, world-class service and warm Indian hospitality.
“Food is an art, the taste, smell and presentation of every plate coming out of our kitchen is our pride and we want all our guests, loyal regulars and new alike, to enjoy the unique and pleasurable experience of our fine dining cuisine,” says Chef David whose passion for food is heavily influenced by Indian, Asian and far eastern flavours. His extensive travels across the world piqued his interest in unusual flavours and textures.
Once the home of the South African Reserve Bank and Temple Chambers, the restaurant is a blend of traditional Indian artistry and modern elegance. The charm of a bygone era is brought to life by inspired contemporary design which is then complemented by the exquisite food and excellent service.
Named after the multi-cultural and cosmopolitan Indian city (now Mumbai), Bombay Brasserie borrows diverse cooking styles from all across India, and adds two unique elements … authentic Cape Town flair and flavour. This results in some the finest dishes to be served outside India. Menu favourites, include Tandoori Chicken and prawns Baingan Bharta (clay oven smoked Aubergine), Masala lamb chops and signature Lamb Biryani.
“Our multicultural menu offers small plate dishes which feature delicacies like the quinoa “tikki” kebab, mustard marinated broccoli florets, ostrich and raisin samoosa, peri-peri linefish with Gulab Jamun, Baked Yoghurt and Traditional Malva pudding on the dessert menu,” says Chef David.
Executive Chef David Tilly has worked at Taj hotels all over the world and his extensive expertise in tasting, experimenting, and appreciating a kaleidoscope of culinary experiences is evident and, now that he has immersed himself in the customs and cultures of Cape Town, Chef David has devised a menu that is bound to impress the most discerning of palates. Together with his team of Indian chefs and using only the best locally sourced ingredients and the finest imported spices from India, Chef David has created a menu that will thrill and delight you.
Chef David has cooked for former French President Nicolas Sarkozy and Mahatma Gandhi’s family as well as numerous celebrities, and has worked across the globe but counts Delhi, London, Cape Town and Morocco amongst his most favourite places.
