The iconic Radisson RED is back with another delicious Vegan Christmas spread, a year after their inaugural vegan Christmas lunch was met with much excitement.
If you’re planning on enjoying a more low-key Christmas this year, why not skip cooking altogether and head on down to this beloved institution?
The Radisson RED vegan Christmas lunch is served in the stylish OUI Bar and comes complete with a welcome drink and family-style table service. The table is festively decorated with crackers and Santa hats to get you in the Christmas spirit.
This lunch is focused on bringing new life to simple, clean ingredients. Items on the menu are sourced from local suppliers within a 60km radius of the hotel. The menu also integrates fresh herbs and vegetables picked from the garden on the roof of the hotel.
At its core, the ingredients are nothing out of the ordinary, but when put in the right hands, these items transform into a fantastic feast.
Chef Naseer is a wizard in the kitchen, conjuring up delicious dishes you’ll keep coming back for.
Munch on dishes like chickpea fries and jackfruit falafel to tempura-fried shrooms, dressed with chilly ginger oil, butterbean mash and cranberry jam.
The pumpkin skins, herb crust & leak bones are a fan-favourite, as is the saffron & vanilla poached cauliflower & hot black bean casserole.
Portobello mushroom and chestnut pie with a cherry & quinoa crust, zucchini and broccoli rice with zesty lime, mint gremolata and a caramelised fennel salad featuring smoked potato skins round out this menu.
For dessert, your sweet tooth will love the sweet potato cheesecake, cinnamon baklava straws and cardamom stew fruit. Another offering is the smoke pears cashew yoghurt & pistachio ice-cream, a unique sweet-meets-savoury dessert.
The Radisson RED Christmas lunch starts at 12pm and costs R500 per person, and R150 per person for kids 12 and under. Kids under five eat free from 12pm – 3pm.
For bookings, email [email protected] and for more information, visit the Radisson RED’s website.
View the menu HERE.
Pictures: Kirsten Jacobs
