Situated in the Portside Building, you can easily see why Entrepreneur Christian Vaatz and head chef Frank Marks choose this location. In the hustle and bustle of Cape Town CBD, a bistro serving fine dining for breakfast,lunch and supper.
The dynamic team at Borage Bistro adds to the whole experience and the food is plated to perfection and taste amazing.
We went for an early dinner and the food and vibe was so great we ended up being the first patrons to arrive and the last ones to leave.
As we were four at our table to could order all for Starter options :
“Pot au Feu”
Beef brisket, Beef broth, Carrots, Celery, Onion, Bone marrow – a very flavourful and clear consommé. All the flavour’s were very clear and clean and it worked perfectly.
Tomato and Goats Cheese Tart
Pea & Basil, Balsamic reduction, Sundried Tomato velouté – Loved this deconstructed take on the Tomato and Goats Cheese tart. The clear winner in the battle of the starters.
Seared Tuna
Litchi, Basil, Mushrooms, Sushi Rice – another beautifully presented dish and it does taste just as good as it looks. Not being a fan on seared Tuna, this dish certainly changed our opinion.
Gravlax
Orange, Cream Cheese, Beetroot, Rocket -yet another hit and the portion of Salmon was quite generous and the citrus worked perfectly with the beetroot and fish combo.
After such perfectly delicious starters we had already made up our mind that no matter how the evening ends we would be back for sure.
But with such perfect starters its only obvious mains would be sublime.
Mains we opted for :
Fish
Caponata, fondant Potato – The fish of the day was Kingklip and it was cooked to perfection. The caponata was the perfect accompaniment for the fish.
Pork Belly
Buttered mash, Sugar Snaps, Red Cabbage, Green Cabbage, Baby Leeks, wholegrain Mustard sauce.Perfectly cooked Pork Belly perfectly accompanied withe both red and green Cabbage. Dish of the night.
Confit Duck
Buttered mash, Fennel, Brussels Sprouts, Spiced duck sauce. Yet another hit,superbly cooked duck and the fennel just added another dimension to the dish.
Dessert
Chocolate Fondant
Cherry, Vanilla and Kirsch, Almonds – decadently delicious dessert,loved it.
Pineapple
Caramelized Pineapple, Crème Fraiche & Lime, Coconut. Ideal for the not so sweet tooth and the Lime and Coconut is a proven winning combo.
Tarte Tartin
Vanilla parfait – perfect combo. Also a good combo.
Cheese
4 different cheeses, Honey, baguette, preserves. A good selection of cheeses and preserves.
We were really impressed by Borage Bistro, and cant wait to be back.
They will be a part of Restaurant Week from the 22 October – 1 November so be sure to make your booking.
