Bombay Brasserie
(The new 2009)
Courtfield Close,
Courtfield Road,
London SW7
Tel: 0207 370 4040
The newly
refurbished Bombay Brasserie is excellent.
The service is
very good indeed, as is the food. The decor is somehow brighter and lighter
throughout the room, the conservatory seems bigger, the furnishing are very
comfortable so much so one is reluctant to move. Good for the customer, bad for
the restaurateur but then this is not meant to be a quick turn over joint.
It seems more
popular than ever, if there was an empty table on the Tuesday in January I
dined there it must have been out in the road.
I was lucky that
Nicola Thomson was able to join me, we seem always to have fun when wine
tasting and when trying our a 'new' restaurant.
Nicola started
with “First Impression”* was Khaurmani Kitikk (Apricot and Potato cakes served
with creamy elegant yogurt and Tamarind Chutney). The flavour combination was
delicious, the presentation a work of art.
My starter was
given a great presentation, curry leaf scallops. £12. They were beautiful,
large and succulent.
The cherry tomato
sets off the colours with the green of the curry leaf and the white flesh of
the scallops. It looked very good and indeed was very, very good.
Miss Thomson
ordered a lamb shank £19. for her main course. Main course it was half a leg of
lamb, it was excellent, tender and succulent. The sauce alone was wonderful,
just spiced enough and then left to express the chefs talent.
My main course
was paperwali macchi. £23. Halibut cooked in an envelope, a great method of
cooking fish as it keeps all the flavours in and then when opened the nose is
wonderful.
I have already
chosen the main course for my next visit; roast dusk with kumquats.
We nibbled away
on some tasty garlic naam. £2.75.
So two winos
searched through the list, Nicola is studying for her Master of Wine so I gave
her the good and balanced, short wine list. Her choice was Rioja Le Garis, 2004
at £25, quite delicious and went very well with the dishes we had chosen. It
had great length and body, just
like Nicola,
Sitting back and
taking in the scene while sipping a Calva, the room seems bigger and lighter.
My compliments to
the chef and all the staff.
*First Impression the
name given to the starters
