Boma on Bree: a homage to the African desert and open-fire cooking

Boma on Bree has ignited Cape Town’s food scene since its opening in early August. The restaurant forms part of The Firm – the hospitality group that’s brought us other Mother City hotspots like Surfa Rosa, Harringtons and Aces ’n’ Spades.

Boma on Bree in Cape Town

The team has partnered with esteemed chef Vusi Ndlovu of EDGE fame to bring the eatery to life. Vusi is known for his dynamic open-fire cooking style and celebration of African cooking techniques and ingredients. So, it’s no surprise that the core of Boma’s menu lies in the scents of ash, smoke, and flame. With a simple yet elevated approach, it offers classic dishes but with a signature ‘Boma twist’. Every ingredient, even the humblest, is elevated to new heights, whether it’s the delicate char on a cut of meat or the lingering essence of the custom-built wood-burning grill.

Look forward to items like West Coast oysters with fermented chilli dressing, jaffles filled with 90-day aged Comté cheese, tomato blatjan and onion or ‘crazy potatoes’ (blooming potatoes dusted with salt and vinegar). For dessert lovers – get psyched for Karoo honey cake with burnt milk ice cream and a rendition of churros with pumpkin butterscotch.

Boma on Bree in Cape Town

Boma on Bree in Cape Town

According to a media statement, Boma on Bree “aims to recreate an ambience that envelops diners in warmth and wonder, inviting both their palates and hearts to a unique experience. The dining room features natural wood accents, infused with nostalgic elements from the 1970s, creating a desert-inspired atmosphere.”

The restaurant operates from Wednesday to Saturday for lunch and dinner.

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