The Italian lifestyle is all about bringing people together and sharing moments and this is exactly what diners do at the newly revamped Filini Restaurant at the Radisson Foreshore.
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The eatery offers several signature experiences, such as the possibility of ordering shared dishes, which will be placed in the centre of the table and from which diners can serve themselves.
This space offers unique, romantic nights out with your partner or family celebrations, lunch time meetings or a Sunday afternoon coffee and sweet treat.
The restaurant’s interior design depicts traditional Italian culture in a modern way, combining great flavours, vibrant colours and unique textures to create a standout Italian restaurant.
The open kitchen is the focal point, providing entertainment and interaction between diners and Italian cuisine. The bar provides an opportunity for a traditional aperitivo, which is characteristic of many Italian restaurants and bars.
Management described the recently revamped restaurant’s ambience and decor as easygoing, blended with an edgy, cosmopolitan elegance characterised by a culture that celebrates life.
At Filini staff intend to bring diners closer to this energetic lifestyle with an up-lifting ambiance, great regional dishes, and Italian-inspired drinks.
Within this concept, the kitchen is the centre of the show.
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With its open design, it will be the entertainment factor of the space, serving as a bridge between the diners and the warm culture.
Dishes are meticulously plated with ingredients sourced from all over Cape Town, using the best the local suppliers have to offer.
Most of the produce is specifically bought in for the restaurant, which makes it unique to use and to sell.
At the helm in the kitchen is Head Chef Calvin Poole, who has been with the Radisson Foreshore for the last four years.
‘My culinary journey started when I was 18 years old, heading into mass production kitchens and then later moving to hotels and restaurants,’ he recalled. ‘I worked with many exceptional chefs at various great locations, including fine dining restaurants, presidential suites, food labotories and large banquets.’
‘I have been the executive chef at Radisson Foreshore, running the kitchen and F&D department.’
With a concise yet comprehensive menu, there is no shortage of delicious options on offer.
‘The lamb ragu pasta is certainly one of our standout dishes,’ adds Poole. ‘Diners can look forward to lots of flavour from the lamb shoulder slow roasted with aromatics, wine, and lots of love (seasoning), finished with crispy garlic, parsley, pecorino and paccheri pasta to scoop up all that goodness.’
‘The Chicken Milanese is another specialty, with a buttery crumbed chicken fillet, finished off with burnt caper butter and truffle aioli. I could eat this dish everyday if it was up to me to be honest. It has lots of acidity, different textures and unique truffle flavour pulling through executes the dish.’
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