Vivace Restaurant at the Radisson Blu Sandton revealed its winter 2021 menu at an intimate dinner.

• The menu was created by head chef, Tristan Latouf.
• The menu offers a variety of comfort foods, synonymous with the cooler temperatures.
• Head of Food and Beverage, Themba Mpofu, has carefully selected a range of new wines that pair perfectly with the seasonal dishes.
• Visit www.sandtontimes.co.za for more stories.

There is nothing quite as magical as a dinner with a view of Sandton at night, which makes the Vivace Restaurant at the Radisson Blu Sandton a romantic choice for those who like their meals with a view of the city lights. During an intimate menu tasting set to a live solo performance by the talented Will Rayz, we had the opportunity to enjoy each of the new dishes, across the different courses. We’ve picked our favourites from each course!

1. Starters: Creamy Cajun Peri-Peri Chicken Livers on Toasted Baguette Slices

A generous portion, these creamy cajun peri-peri chicken livers delivered for a starter, only to be rivaled by the toasted baguette slices – equally as tasty with that crispy texture.

The other option was the Golden Crispy Haloumi Cheese with Lemon Sweet Chilli, Rockets and Black Olives. Both appetizers worked well with the Zonnebloem Blanc de Blanc or Allesverloren Shiraz.

2. Mains: Grilled Salmon on Honey Buttered Thyme and Roasted Sweet Potato, Confit Tomato and Fried Basil

Not always a first choice, this fish dish works beautifully with the honey buttered thyme, with the roasted sweet potato being another surprising champion of this meal, along with the fried basil. Sorry tomatoes – next time.

The other option was the Grilled Chicken Supreme with a Pepper Crust, Bearnaise Sauce and Shoestring Fries, which was equally delicious. These were matched up with the La Motte Chardonnay and Marras The Tricker Red.

3. Secondi: 21-Day Matured Fillet Steak, Crispy Onion Ring, Bone Marrow, Tobasco Butter and Fries

The name says it all as this soft-as-butter cut offers meat-lovers that dinner dish that’s right for the season. With a couple of familiar favourites to accompany this steak, it’s an all-time classic choice.

Hard to compare, the other option was the California Smash Burger with Fries, which, although fundamental, is made with a divine homemade bun and delivers an elevated “take-out” favourite. Both of these dishes should be paired with the Ghost Corner Pinot Noir or Meerendal Merlot.

4. Dessert: Giant Fudgy Choc Chip Cookie

Dessert isn’t the strongest of all the courses, but of the selection, the Giant Fudgy Choc Chip Cookie with it’s fun toppings and super-chocolaty execution provides that comfort feeling. It’s the kind of biscuit you would want to break a piece off and dunk in some hot chocolate.

The other option was the selection of ‘Seriously Awesome Gelatos’, which felt almost as crisp as the temperatures outside. A definite choice for those wanting a slightly lighter ending to their meal!

What we’ve found is that in the colder months, travellers and restaurant guests are looking for comfort food over the traditionally expected fine dining that hotels so often offer. The aim of this menu is to create an atmosphere of delicious, wholesome food at a good price point without ever compromising quality. Our wish is for guests to leave the restaurant feeling sufficiently satiated and blissfully content.

// Vivace Restaurant at the Radisson Blu Sandton Head Chef, Tristan Latouf

Vivace Restaurant is located on the 13th floor of the Radisson Blu Sandton.

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