Radisson Blu – Saturday Supper Club

I’d heard so much about the Radisson Supper Club, Tobago’s Restaurant, I thought it was about time for me to see what all the fuss was about.

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It was an icy cold and blustery winters evening in the V&A Waterfront. Dinner was to be paired with the Jordan range of wines. Gary and Kathy Jordan have been making wine on the farm in Stellenbosch since 1993.

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Asian Potstickers paired with Chameleon Cabernet Sauvignon/Merlot 2014 and the Chameleon Sauvignon Blanc/Chardonnay 2016.

Potato and Leek Soup with Jordan Unoaked Chardonnay 2016

Lamb and Chorizo Hot Pot paired with the 2014 Jordan Black Magic Merlot.

Grilled Peach Tarte Tatin served with the delicious Millefera 2016

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Canapés were the most delicious Asian Potstickers; I had to help myself to seconds, as well as onion soup served with Chameleon Cabernet Sauvignon/Merlot 2014 and the Chameleon Sauvignon Blanc/Chardonnay 2016.

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The starter was a delicious Potato and Leek Soup with sweet corn coriander fritter and crisp leeks. This course was most welcome considering the weather and was served with the Jordan Unoaked Chardonnay 2016. Personally I’ve never been a huge Chardonnay fan, but in time I’ve developed a taste for it, especially the unoaked variant.

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The main course was a hearty Lamb and Chorizo Hot Pot, served with herbed cous cous and winter vegetables. I really liked this course, and the lamb and spicy chorizo sausage combination was excellent. This course was served with the 2014 Jordan Black Magic Merlot.

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Dessert was the Grilled Peach Tarte Tatin, white chocolate mousse, dried peach leather and vanilla pod ice cream. This course was served with the delicious Millefera 2016

A lovely way to spend an evening with good food, wine and company.

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A specially created set menu, presented by our culinary team and accompanied by carefully selected wines R345 per person.

https://www.facebook.com/events/1872978396277218/.

 

For the full album click HERE

Please contact:

Radisson Blu

Beach Road

Granger Bay

8002

 

Tel: 021 441 3414

Email: capetown.foodandbeverage@radissonblu.com

Written for JAR PHOTOGRAPHY by Mario Arendse

Photography for JAR PHOTOGRAPHY by Jason “Dubbz” Petersen

 

 

 

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