Borage Bistro – an upmarket brasserie on Cape Town’s Foreshore

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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.

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The dynamic team at Borage Bistro adds to the whole experience and the food is plated to perfection and taste amazing.

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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.

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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.

STARTERS - “Pot au Feu”
STARTERS – “Pot au Feu”

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.

STARTERS - Tomato and Goats Cheese Tart
STARTERS – Tomato and Goats Cheese Tart

 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.

STARTERS - Seared Tuna
STARTERS – Seared Tuna

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.

 STARTERS - Gravadlax
STARTERS – Gravadlax

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.

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But with such perfect starters its only obvious mains would be sublime.

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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.

MAINS - Fish of the day Kingklip
MAINS – Fish of the day Kingklip

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.

MAINS - Pork Belly
MAINS – Pork Belly

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.

MAINS - Confit Duck
MAINS – Confit Duck

 Dessert

Chocolate Fondant

Cherry, Vanilla and Kirsch, Almonds – decadently delicious dessert,loved it.

DESSERT - Chocolate Fondant
DESSERT – Chocolate Fondant

Pineapple

Caramelized Pineapple, Crème Fraiche & Lime, Coconut. Ideal for the not so sweet tooth and the Lime and Coconut is a proven winning combo.

DESSERT - Caramelized Pineapple
DESSERT – Caramelized Pineapple

Tarte Tartin

Vanilla parfait – perfect combo. Also a good combo.

DESSERT - Tarte Tartin Vanilla parfait
DESSERT – Tarte Tartin Vanilla parfait

Cheese

4 different cheeses, Honey, baguette, preserves. A good selection of cheeses and preserves.

CHEESEBOARD
                                      CHEESEBOARD

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.

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