Park Inn’s rbg restaurant launches a new menu

Seasonal meze platters and inventive South African classics-with-a-twist join grilled specialities and tried-and-tested favourites

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In a salute to summertime, and in the spirit of the new year, the Park Inn by Radisson Cape Town Foreshore’s Red Bar & Grill (rbg) restaurant released a revamped menu on Tuesday, 22 January 2013.    

And once again, this season’s offering includes an array of dishes as perfect for a quick, informal lunch as they are for a more stoic work-related dinner meeting. 

While Executive Chef Morne Botha insists that he, “hasn’t redesigned the wheel”, it’s fair to say that the handful of unique and personally inspired options that have joined the tried-and-tested continental offering is nothing short of inventive. 

The whimsical Parking Tower, a club sandwich that uses homemade Belgian waffles in place of bread, adds some sizeable flair to the lunchtime spread, and the chef’s signature dish, a venison loin with roasted root vegetables and an Amarula-gooseberry sauce, looks to pull in hordes of hungry patrons as did the truffle sirloin, an option that’s dropped off the menu. 

“I added that dish [the venison loin] in memory of my life partner who passed away two years ago,” explains the chef. “To me, food’s not just about taste; it’s about memories too.”

And thus, it comes as no surprise that Botha has also included a melktert (milk tart) made from his grandmother’s recipe along with a Mother City take on a traditionally English dish: Fies ‘n Tjips (Fish ‘n Chips). 

The latter, a summertime favourite that’s lightly beer battered, sprayed with a dash of malt vinegar and served with a homemade tartar sauce, is dished up in a brown bag in true Cape Town style. 

Additionally, a mother of a mac and cheese (it’s cooked in a pizza oven) and a beef lasagne – the pasta’s made fresh on site and the meat is slow cooked for five hours – have joined some of the heartier options on the menu, like the Curried Lamb and the Seafood Pot (both are house favourites). 

Otherwise, hungry tourists and famished worker bees will still find plenty of the health-conscious, balanced meal items that have premiered in the past, like scrumptious salads, West Coast mussels and top-notch cuts cooked to perfection on the eatery’s world-famous charcoal grill. 

Lastly, in a final effort to spruce up the dining repertoire during the warmer months, the rbg restaurant has added a bigger, better and more buzz worthy selection of platters to its Sunroof Terrace Menu. Offered only to guests lounging around and enjoying a languid meal on the restaurant’s sky-high 11th floor extension, the smaller, lighter menu now includes seven different meze options: vegetarian, cold meats, chicken, cheese, seafood, hot pastries and the Sunroof Terrace Platter. 

Though, it goes without saying that, as delicious as the light bites may be, the rooftop bar’s cascading view of Table Mountain and the city that falls below is just as delectable. Also, don’t forget, from Monday to Sunday, the Park Inn by Radisson runs a happy hour special from 5pm to 6pm. 

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Read more about the no-fuss, no-frills city centre rbg restaurant.

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