Eating in while staying at Park Inn by Radisson Cape Town Foreshore is better than eating out. The Park Inn by Radisson Cape Town Foreshore is offering guests the opportunity to taste the newly launched Summer menus for its two restaurants, RBG Bar & Grill, and Harald’s Bar & Terrace. Passionately developed by Chef Calvin Poole with a renewed focus and creative appreciation for designer cuisine, the menus are set to explode in guests’ mouths.
Chef Calvin Poole has over 9 years experience in the culinary industry, and has worked his way up to becoming the Executive Chef at Park Inn by Radisson Cape Town Foreshore. Chef Calvin Poole innovated and adapted his skillset to provide tantalising taste sensations in his culinary offering throughout the Hotel, with recipes of innovation, creativity and tenacity.
“Having joined Park Inn by Radisson Cape Town Foreshore as Executive Chef in March 2020, I’ve had to hit the ground running with turning the kitchen into an innovation space preparing meals complying with COVID-19 regulations without compromising on taste, experience and flair,” cites Executive Chef Calvin Poole of Park Inn by Radisson Cape Town Foreshore. “Now that restrictions have been upgraded to Level 1, the staff and I are excited to fully explore and showcase our culinary skills, not just in flavour profiles but also in presentation – our culinary artillery.”
So if you’re looking for a travel destination that will provide top-class hospitality; from accommodation, service, food and drinks, look no further than Park Inn by Radisson Cape Town Foreshore. Centrally located and tapped into the heart of the city, it’s your quality choice in experiencing Cape Town at its best.
For more information and to make a reservation, visit Park Inn by Radisson Cape Town Foreshore.
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Tokara Sauvignon Blanc enlivens creamy West Coast mussels