The Park Inn by Radisson is the "playful and comfortable" hotel within the Radisson group.
This international establishment, located in Cape Town’s southern suburbs, is easily recognised by the colourful blocks in its logo.
The hotel ushered in the new season by launching a new menu, fit for the coming summer months.
The preview dinner was in the form of a chef’s table, with general manager Carly de Jong as our host.
"When the hotel was built the Radisson decided to partner with the organisation and, because of the geographical location, we committed to employing 20% of our workforce being deaf or hard of hearing," De Jong said.
The three-course menu offers a selection of three starters, three mains and a delicious rooibos creme brulee.
For starters, there is a choice between a spicy tomato tortilla soup, a Mexican chicken wrap and a chilli flake prawn and basil pasta.
You won't go wrong with any of these three dishes.
Rooibos crème brûlée.
It's the perfect light appetiser to enjoy ahead of your main selection.
On offer is a tempting Eisbein slow-cooked in red wine and stock, served with seasonal baby vegetables and garlic and thyme mash with jus.
If you prefer a fish dish, there’s grilled line fish with pea and broccoli puree on top of an infused mashed potato with creamy-lemon and herb sauce.
Or if you fancy the best of both – as I did – the surf and turf sirloin steak with grilled prawns, potato wedges and fried onion rings comes highly recommended.
Slow-cooked Eisbein.
The dishes are paired with a red or white wine of your choice.
Guests can enjoy these meals at the laid-back Live-Inn Restaurant or under the warm sun on the restaurant’s terrace.