The Radisson Blu Sandton has launched its summer menu for the hotel’s Vivace restaurant. The menu was created by the newly appointed head chef, Chef Tristan Latouf who has incorporated seasonal, local produce in the new menu.
Guest’s may enjoy a fusion of international and authentical local flavours, such as a starter of Fairview goats’ cheese and homegrown plum tomato risotto, paired with a crisp glass of Klein Constantia Estate Sauvignon Blanc from the same region. Or a ‘Zamalek’ beer battered hake, hand-cut peppered potato chips and a Stoney Ginger Beer Mojito, with Hennessy.
Another must have item on the Vivace menu is the 800g Tomahawk steaks, matured for 31 days and sourced in the grassy plains of the Magaliesburg, and to end off the meal with something sweet yet unusual, guests are treated to coconut encrusted, homemade marshmallows.
Take a look at the Vivace menu here: