I was recently invited to the Radisson Blu’s Tabu restaurant in Port Elizabeth to taste and experience their new menu. It’s been a while since I last wrote about the hotel, and although I have been back to the restaurant since my last post, it was before the renovations. The restaurant is not just open to hotel guests, it’s also open to the public.
Situated on the first floor of the seaside hotel, Tabu restaurant epitomises style and chic, with a touch of elegance and luxury. The restaurant over looks the hotel’s pristine pool and coastline along Pollok Beach. The media launch was perfectly timed for us to see the last rays of the day, as the sun set across the ocean.
The evening soon set itself apart from other events that I’ve attended in the city. The launch was broken up into stages: starters, mains and desserts. Sounds like most restaurant events, but boy it was not like other restaurant events. The theme was taste the world, so each stage had a country as a theme.
Starting with Italy
Starters were served in Tabu restaurant, while guests were entertained with live Italian music. I had the mussels, the tabu salad (pictured above) and the prawn bisque risotto. Each dish was small, so that guests could try multiple dishes without getting stuffed. That way you can try more dishes in the next stages.
Let me tell you about the prawn risotto, I could probably ramble for days about this dish. It’s made with queen prawns, orange and vanilla, bisque sauce, pecorino cheese, spring onion and basil. It’s so smooth, and creamy and it’s flavours just blend so well. When you visit Tabu, you must try this dish. Just trust me.
Pictured below is the Norwegian salmon.
If it’s not clear to you by now, the Radisson Blu and Tabu restaurant know how to put together a lavish occasion. Once the starters were finished, we were whisked off to the roof of the hotel for the mains. The elevator does not reach the top of the roof, and walking up the last flight of stairs, left me feeling like I was in action film. We weren’t told where we were going, or what was waiting for us. In true Radisson Blu style, they turned Mission Impossible into Mission Possible (sorry for the dad joke, I just couldn’t resist) and transformed the normally off limits roof top with a tent and South African decor. The views were spectacular. Having dinner while listening to the sounds of Umle and looking at the city lights below, was absolutely breath taking.
For mains I had the lamb rack and vegetable stack. Many people said that the lamb rack was their favourite dish of the night, but I have to disagree. Although it was delicious, it cannot compare to the prawn bisque risotto. I’d drown myself in that dish. The vegetable stack was also very good. It came with different veggies, toasted hazelnuts and goats cheese.
Desserts fit for a president
When we done with mains, I thought there was no way that they could top this with the desserts. I was wrong. The last stage was French themed last stage, and was based in one of the presidential suites on the 17th floor. The views rivalled that of the roof, and the suite epitomised luxury.
I am not ashamed to say, I tried most of the desserts and I regret nothing. Amongst the sweet offerings was cheesecake sundae, blueberry and almond tart, chocolate log, tiramisu and a rosy pear pudding (pictured above). What stood out for me was the cheesecake sundae and the blueberry and almond tart. The chocolate log was also tasty, and a must for any chocoholic.
What impressed me the most was all of the new ideas that the Radisson Blu staff are bringing to both the restaurant and the city. Beginning March 2017, Tabu restaurant now hosts a high tea on the first Sunday of every month. They will also be hosting a buffet the last Sunday of every month as well.
Hope to see you there!