Take comfort in food

WINTER MENU: THE RADISSON BLU SANDTON’S HEART-WARMING MEALS All the seasonal dishes have been perfectly paired with fine wines.

The beginning of a new season is an opportunity to indulge in new forms of cuisines. The Radisson Blu Sandton announced a new winter 2021 menu at the hotel’s Vivace restaurant. The restaurant is open to hotel guests and the public.

The menu was created by head chef Tristan Latouf with the idea of introducing a comfort food approach to dining which is synonymous with the cooler season. “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,” says Chef Latouf.

“The aim is to create an atmosphere of delicious, wholesome food at a good price point without ever compromising quality.” To compliment the menu, head of Food and Beverage Themba Mpofu has carefully selected a range of new wines that pair perfectly with the seasonal dishes.

Guests may begin with a starter of creamy Cajun peri peri chicken livers on toasted baguette slices, or golden crispy haloumi cheese bites with lemon sweet chilli, rocket and black olives.

Both appetizers work well with the Zonnebloem Blanc de Blanc or Allesverloren Shiraz.

For the main course, a 21-day matured fillet steak with crispy onions, bone marrow, tobasco butter and thick cut fries is sure to be a crowd pleaser when paired with a Ghost Corner Pinot Noir or Meerendal Merlot.

Should guests be in the mood for something lighter, grilled salmon on honey buttered thyme and roasted sweet potato discs, confit tomato and fried basil might be a good option. Or one could opt for the the grilled chicken supreme, with a pepper crust, bearnaise sauce and shoestring fries. A glass of the La Motte Chardonnay or Marras The Tricker Red Blend would be the perfect pairing to wind down with.

For dessert, Chef Latouf has created a selection of “seriously awesome gelatos”.