At the end of last month we photographed the Radisson Hotel Saturday Supper Club for July.
These events are fast becoming the event to be at. Chef Norman and his team once again cooked up a delicious three course dinner.
Welcome drink & Canapés
Chameleon Cabernet Sauvignon / Merlot 2014 by Jordan
Chameleon Sauvignon Blanc / Chardonnay 2016 by Jordan
Potato & Leek Soup
Sweet corn coriander fritter, crisp leeks
Jordan Unoaked Chardonnay, 2016
Lamb & Chorizo Hot Pot
Herbed cous cous, winter vegetables
Jordan Black Magic Merlot, 2014
Grilled Peach Tarte Tatin
White chocolate mousse, dried peach leather and vanilla pod ice cream
Stacy Roberts (Restaurant Manager), Angus Spurr (Hotel Food & Beverage Manager), Executive Chef Norman Heath and Marcha Cooke (Jordan Wines)