La Boheme in Sea Point is one of our local restaurants and has just had a huge makeover
while the building above it was being refurbished
It was Restaurant Week, so we decided to go and try their new eclectic menu
We like the new street look too, outside tables protected by glass panels and windows and doors that open out
It was Restaurant Week, so we decided to go and try their new eclectic menu
We like the new street look too, outside tables protected by glass panels and windows and doors that open out
The inside ambience is more open and welcoming than before, with good lighting, sensible tables and comfortable chairs
The new, good value Restaurant Week menu,
very much in the style of partner restaurants Silk and Bouchon in Heritage Square
It is not much different from their normal menu
We chose six different dishes and shared them and it was plenty for us
The restaurant was full and busy and there was a good buzz
The three large Tempura prawns with Avocado purée were delicious
We're not sure where the smoke(d) tomato, spring onion and cucumber were, but the pink sauce was good too
Pan fried squid and chorizo on aubergine paté wth a balsamic reduction
The baby squid had great texture and flavour; the two tiny pieces of crisp chorizo added good spice to the dish
Asian tuna tartare with avocado purée was fresh and well made, the pale tuna in tiny cubes
Springfield Albariño 2021 from our cellar
We like to bring something that will complement the food and this certainly did. Corkage is R90 a bottle
They serve cocktails; we do not often imbibe, although a good dry Martini is always a possibility...
Deep fried pulled lamb, feta and jalapeño wontons were beautifully crisp
and the spicy dipping sauce gave the rather fatty lamb a good buzz of chilli
Bourbon BBQ pork belly with apple slaw had good flavours but sadly was mostly fat rather than meat
We did mention it to the restaurant
We both tucked in before remembering to photograph it. The presentation as served was much neater
Southern fried Buttermilk chicken bao bun - the second of the week - certainly lived up to expectations
Moist chicken inside a crisp coating in a gooey bao bun, with spicy pico de galo sauce and ginger and soy aioli
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