The Stratus Room – Restaurant Week

I had been to the Radisson in the V&A Waterfront a few times, but not to the one in Riebeek Street in the CBD. I had a pretty fair idea of what to expect, and I really enjoyed Tobago’s, I was sorely disappointed. We nearly walked past the entrance to the venue as the signage was quite obscure and hard to detect. I’m generally easy to please and by nature not a super critical person but my Stratus Room experience was very poor.

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We were there for the Restaurant Week promotion which consisted of a 3 course dinner for R300.

Restaurant Week Special 3 Course Dinner R300

*-*

 Starter

 Salmon Gravadlax Lemon aioli, pea and edamame bean granola

 or

 Curried Sweet Potato Samosa Tomato chutney lentil and coriander dressing

 *-*

 Main Course

Lamb Shank Slow cooked star anise, stick cinnamon lamb shank, wild mushroom, truffle mash and confit vine tomato

or

 Tuna Sesame crusted tuna, wasabi mash, pan fried greens and sweet soy ginger reduction

 Or

 Mediterranean Gnocchi Baba ganoush, pan fried artichokes, thyme dried tomato and herb feta

 *-*

 Dessert

 Banana and Caramel Bread and Butter Pudding vanilla anglaise and caramel cream

 Or

 Sticky Date Pudding Macadamia praline, caramel popcorn, caramel ice cream

 *-*

The Starters were as follows

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Salmon Gravlax Lemon aioli, pea and edamame bean granola. The Gravlax was overcooked, and it was such a shame. The granola didn’t work for me as I didn’t like the grittiness. Maybe it’s just me, but granola is meant for breakfast in my mind.

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The Curried Sweet Potato Samosa Tomato chutney lentil and coriander dressing was adequate, but this is Restaurant Week and I’m struggling to be complimentary if I consider some of the fare on offer.

Main Course

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The main course was Lamb Shank, slow cooked with wild mushroom, truffle mash and confit vine tomato. Again this course was okay, the portions were generous but I expected more to be honest.

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Tuna Sesame crusted tuna, wasabi mash, pan-fried greens and sweet soy ginger reduction. This course proved to be the straw that broke the proverbial camel’s back. The Tuna was strangely white and the inside seemed raw, not pink …raw. I’ve had Tuna many times and there was something off with this course. There were two people at our table that ordered this and neither of them ate this course.

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Finally, there was Mediterranean Gnocchi Baba ganoush, pan fried artichokes, and thyme dried tomato and herb feta.

Dessert

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The desserts consisted of Sticky Date Pudding with macadamia praline, caramel popcorn, caramel ice cream. The date pudding was so dry inside it was inedible, and seemed like it was popped in the microwave.

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Next was the Banana and Caramel Bread and Butter Pudding with vanilla anglaise and caramel cream. I enjoyed this course, but then I’m a lover of all things caramel

A really disappointing showing at Restaurant Week, as far as I’m concerned.  I couldn’t help but feel that this felt like a Hotel experience, uninspired. The food was ok and you know what you are going to get but it’s not “WOW”, it’s just plain, mundane and average.

For the full album click HERE

 Restaurant Info

 The Stratus Room

22 Riebeek St, Cape Town City Centre

8000

 Cape Town

 Written for JAR PHOTOGRAPHY by Mario Arendse

Photography for JAR PHOTOGRAPHY by Jason “Dubbz” Petersen

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