Last weekend, my squeeze and I trundled down to the Radisson Blu Hotel, Waterfront in Cape Town to experience their new offering. Friday is braai day at the Radisson’s Tobago’s Restaurant this summer and it’s a mighty fine way to end your week.
Firstly, the setting is simply spectacular. Tobago’s bar, restaurant and deck are perched right on the water with a rim-flow pool and views of Robben Island with the waves crashing at your feet. If there’s a decent swell, you’ll have surfers swooping past a stone’s throw from your seat. Fortunately, the hotel wraps around the deck in a kind of amphitheatre with its back to the southeaster, protecting guests from the wind (always a concern for outdoor dining in the blustery Cape of Storms).
Tobago Restaurant’s lovely deck
Our table was on the marina side of the restaurant, with views of the coming and going of pleasure craft. After sundowner cocktails, we tucked into the enormous buffet. A wide array of starters, cold dishes and desserts was laid out on tables indoors, while a braai master grilled your meat to perfection before your eyes on the deck. You could choose from an assortment of chicken, steak, boerewors, lamb and kingklip … with at least half a dozen sauces to drown them in.
My margarita and four squeezes.
A scarlet sun set over Mouille Point and the moon danced a merry jig in the marina. We’d stuffed ourselves beyond measure on the main course, but managed to press home a successful attack on the dessert buffet, a table groaning with fruit, cheese cake, brownies, profiteroles, panacotta and the like.
All the while we were serenaded by a pretty decent band that worked its way through the dance-floor classics. So much so that some couples were compelled to dance. I was, however, too full for such Tom foolery and crawled to the dessert table for one last round …
The Radisson braai master doing his thang
Fast facts from the Radisson Blu
This summer Radisson Blu has a long line-up of events. There are a number of ‘local is lekker’ initiatives, such as Friday braai day and a weekly Saturday seaside grill. There’s also the newly launched Festive Live, a range of live entertainments that continue until the end of January.
Highlights are a lunchtime Boxing Day braai, followed by a Proudly South African potjie competition which sees the team’s general manager and executive chef go head to head to determine the Radisson Blu King of Potjie.
Friday is braai day at the Radisson Blu.
Contact details
Tel +27 (21) 441-3000, email [email protected], radissonhotels.com/en-us/brand/radisson-blu
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