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Tobago’s Vegan Supper Review 09/30/12

Chef Grant Kennedy put together a phenomenal vegan menu at our last Supper Club at Tobago's, Radisson Blu Cape Town. Check out some photos from the night.


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We had an amazing dinner experience at Tobago’s at the Radisson Blu Hotel in Cape Town. This was our fourth Veggie Buntch Supper Club and we had two full tables of veggie-lovers to share the evening with us.

I was very impressed with the creativity and innovation that went into the planning and execution of this totally vegan dinner. What made it even better was hearing Chef Grant Kennedy enthusiastically present the menu to us and explain some of the interesting items included on the menu.

The sushi starter for example, didn’t have your standard wasabi, ginger and bowl of soya sauce. Instead the sushi was decked with a delicious wasabi jelly.

The stunning plum tomato consomme included a quinoa potato and flaked corn cepelinai – kind of like a quinoa falafel ball. Scrumptious.

When it came to the main dish, a Spice Train with five separate spicy dishes inspired by menus from across the globe, it was tough to decide which one was the winner! I particularly like the Asian green curry broth as well as the soya paneer palak.

The meal ended with a decadent and indulgent raw chocolate and avocado tart with pistachio brittle and a devine black berry ice-cream – made with coconut milk.

All in all – it was a fabulous night with great company, tasty vegan wine and a winning menu. What’s also great to know is that Chef Grant assured me that they will happily put together similar vegan or vegetarian menus for guests on request – just be sure to book in advance.

If you would like to receive info on future event, please sign-up for our newsletter. The next event is going to be at Bombay Brasserie on 17th October at the Taj Hotel, Cape Town.

Chef Grant Kennedy introduces the vegan menu at Tobago's, Radisson Blu Cape Town

Amuse Bouche: Black and white toasted sesame seed rolled Shari roasted red pepper and cucumber Uramaki with Japanese soya radish dipping and pickled Gari served with Dilmah Lemongrass & Peppermint tea

Plum tomato consommé with crispy Potato flaked corn and Quinoa Cepelinai Wine pairing to be confirmed

Starter: Plum tomato consommé with crispy Potato flaked corn and Quinoa Cepelinai served with Tormentoso Old Vine Chenin 2010

Main: Vegan spice train paired with Tormentoso Syrah Mourvedre or Cabernet Sauvignon

Dessert:Raw chocolate and avocado tart with pistachio brittle and black berry ice-cream paired with Quondo Natural Sweet Sauvignon Blanc

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Laura Cooke is the editor and creator of the Veggie Bunch website and community.


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