Keyword Search

Radisson Blu® Hotel Sandton Introduces Vibrant New Spring Menu
25 September 2019

It’s out with the old and in with the new! This October, foodies and guests will be able to indulge in a variety of vibrant and refreshing dishes at The Vivace Restaurant at the Radisson Blu Hotel Sandton Johannesburg with the launch of their colourful new Spring-Summer menu.


The brand-new menu features dishes inspired to capture the vivacious essence of Spring while maintaining the cosmopolitan nature of The Vivace.


Head Chef Vonique Van Zyl and Executive Sous Chef Keegan Maistry seek to capture the brightness and vibrancy of Spring combined with locality, sustainability and the implementation of the growing trends of 2019 for this menu. Van Zyl and Maistry hope to provide their guests with a special dining experience with stunning new dishes that enwrap the senses of spring, with flavour profiles and textures that are sure to tantalize one’s taste buds.


The brand-new dishes include fresh and full-bodied flavours to satisfy the South African’s adventurous palate all the while providing a selection of choices to ensure the menu is as welcoming to both local as it is international guests.


An extensive selection of creative and imaginative dishes in the new menu, culminate in punchy yet fresh flavours that speak for themselves. The essence of Spring shines in the mouth-watering dishes, like the Poached Shrimp Pokey Bowl or the Beetroot Cured Salmon.


The Grilled Venison with Deep Fried Maize Balls and Chakalaka Sauce as a main is a deliciously innovative spin on a traditional South African dish, while the very taste of the Grilled Seabass with Coconut Chili and Lime Sauce will take you on a journey to an exotic summer island.


The dessert menu includes a decadent selection of classic local Summer ingredients such as mango, coconut and fresh berries to refresh your palate for a satisfying final course of your dining experience.


Chef Van Zyl’s passion for working with and pairing an array of ingredients and flavour profiles, as well as her love for South African produce has been a major contribution to the impeccable harmonization of the recipes and dishes in the menu.


Relax and indulge in the delights of the new Radisson Blu® Sandton and Vivace Restaurant Spring-Summer menu with a spectacular and delectable culinary experience with all the influences that Spring has to offer.


Head Chef Van Zyl comments; “The inspiration for the Spring Menu comes from what it stands for – SPRING!


When I think of spring, I think colour! I think fresh! Out with the old and in with the new.


I am really excited about launching this menu in October as it is a fun and vibrant menu and will tantalise a lot of taste buds.”


FACEBOOK


@Radisson Blu Hotel Sandton
https://www.facebook.com/RadissonBluHotelSandtonJohannesburg


INSTAGRAM
@radissonblusandton
https://www.instagram.com/radissonblusandton/?hl=en


About Radisson Blu®


Radisson Blu® is an upper upscale hotel brand that delivers a positive and personalized service in stylish spaces. Characterized by attention to small details and a Yes I Can!SM service philosophy, Radisson Blu® hotels are designed to make a big difference and inspire unforgettable experiences with every stay. Through personalized service and local nuance, each stay at a Radisson Blu® hotel offers a truly individual guest experience. Radisson Blu® hotels are in major cities, key airport gateways and leisure destinations. Guests and professional business partners can enhance their experience with Radisson Blu® by participating in Radisson Rewards™, a global loyalty program offering exceptional benefits and rewards.


Radisson Blu® is part of the Radisson Hotel Group which also includes Radisson Collection™, Radisson®, Radisson RED®, Park Plaza®, Park Inn® by Radisson, Country Inn & Suites® by Radisson and prizeotel.


For reservations and more information visit, www.radissonblu.com.
Instagram: https://www.instagram.com/radissonblu/
Twitter: https://twitter.com/radissonblu
Facebook: https://www.facebook.com/radissonblu/


< Back to Articles