So this past week I attended the exciting relaunch of Vivace Restaurant at the Radisson Blu Hotel in Sandton and all I can say is, Radisson Blu is clearly the gift that keeps on giving. The hotel’s restaurant and bar area has now been transformed into a timelessly elegant space in the heart of Sandton’s business district. If you are looking to impress your girlfriend, future in-laws or simply host a memorable birthday dinner/lunch then Vivace is certainly the place to do it in my books.
At the relaunch we were treated to a 8 course (yes 8, crazy right!) menu tasting that was paired with some of the most delicious wines from Boschendal. But before we get into the food, let me tell you a bit about the new restaurant design transformation. The restaurant area now offers more privacy through intimate breakaway spots that can be used for meetings or simply to relax. To create visual warmth long hanging brass tube light chandeliers have been installed and to bring the lobby area to life a palette of teal, green and grey with spots of purple, have been used allowing odd pops of colour to stand out against the rich-toned background. The best part of the new restaurant for me is the walnut divides in conjunction with the bookshelves which keep the restaurant trendy but with a classical look and feel. Like I said if you are looking to impress then this is the place to do it. With views just as good as the food, you are bound to have a lovely time.
Now on to the food, we were treated to an extensive spread of local flavours , prepared from the freshest quality ingredients. And so the ultimate venison and goats cheese indulgence began:
1st course: Homemade Gravalax – gin cured, pickled cucumber salad, corn & spring onion sponge, horseradish mousse. Paired with Boschendal Brut NV.
2nd Course: Root Vegetable Roulade: goat cheese and pistachio, fried basil and mozzarella, stuffed artichoke, micro herbs, pomegranate reduction. Paired with Boschendal 1685 Sauvignon Blanc, my favourite of the wines.
3rd Course: Smoked Venison Carpaccio – pickled beetroot salsa, citrus flavoured ricotta, honey mustard dressing. Paired with Boschendal Sommelier Selection Pinotage.
4th Course: Deep Fried Pea, Mint & Mozzarella Arancini – creamy tomato sauce. Paired with French Quarter Rhone White Blend.
5th Course: Line Fish – Red pepper and olive tossed fettuccini, rocket pesto and roasted pine nuts. Paired with Boschendal Chardonnay Pinot Noir.
6th Course: Chicken, Goat Cheese and Hazelnut Roulade – saffron sweet potato mousse, burnt butter vinaigrette. Paired with French Quarter Phone Red Blend.
7th Course: Rib Eye – potato croquette, micro herbs. Paired with Boschendal 1685 Cabernet Sauvignon.
8th Course: Butternut & Cinnamon Swiss Roll – orange puree, mint dust and caramel ice cream. Paired with Boschendal Demi Sec NV.
A magical mouthful of unique but divine flavours. Truly a great experience, the restaurant really provides a feast for the senses.
The restaurant is open everyday of the week at the following times:
06:00 – 10:30 (Mon – Fri)
06:00 – 11:00 (Sat – Sun)
Noon – 14:30 (Mon – Sun)
18:00 – 22:30 (Mon – Sun)