“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 Tristan Latouf, executive chef of Vivace. “The aim of this menu 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.”
Starters include creamy Cajun peri peri chicken livers on toasted baguette slices, and golden crispy haloumi cheese bites with lemon sweet chilli, rockets, and black olives. The main courses feature a 21-day matured fillet steak with crispy onions, bone marrows, tabasco butter, and thick-cut fries. Lighter dishes include grilled salmon on honey buttered thyme and roasted sweet potato discs, confit tomato and fried basil, and the grilled chicken supreme, with a pepper crust, bearnaise sauce, and shoestring fries.
For dessert, Chef Latouf has created a selection of ‘Seriously Awesome Gelatos’ to choose from, or ‘Giant fudgy choc chip cookie’.