Elangeni & Maharani Hotel in Durban.
When you plan a night out for dining, hotel restaurants don’t usually spring to mind.
But with one of our country’s busiest dining times fast approaching, you may want to rethink your eatery choices, especially if you’re languishing in the subtropical climes of the Durban beachfront.
With more than 85 restaurant brands across their gaming and hotels portfolio, it is clear that Tsogo Sun takes food and feeding the masses very seriously.
And don’t be fooled by the word “masses” – just because the hotel chain caters for large numbers of people does not mean thought takes a backseat.
Dining out is one of life’s finest pleasures, if done correctly, and the popular hotel chain’s vision of providing excellence in hospitality is evident in the ambience of their restaurants, the beautiful presentation and deliciousness of meals.
If the frenetic buzz of the crowd at the Suncoast Casino is not your thing, then simply head to the Maharani Hotel where the more laid-back Vigour & Verve restaurant will entice you with the freshest ingredients expertly prepared under the authority of executive sous chef Denbeigh van der Merwe, who prides herself on quality and originality.
Vigour & Verve is more than a restaurant; it’s a light-hearted environment with an indoor/outdoor feel that ticks all the boxes for South African and international visitors, whether they’re here for business or leisure.
“We have created a new menu that delivers a comfortable all-day dining experience, both for in-house guests and or walk-in diners to enjoy.
“Of course, there’s also our bar and a harvest table, which adds to our light-hearted, attractive and comfortable setting,” chef Van der Merwe said.
Ideally situated on the ground floor of the Maharani Hotel, the Vigour & Verve restaurant serves breakfast, lunch and dinner in a pleasant environment that easily makes the transition between meals, thanks to its clever décor and ample seating.
Chef Van der Merwe pointed out that fresh fish was always available as well as a variety of fresh spices.
She said that although Vigour & Verve recently created a new menu, they have not let go of the top-sellers, such as the fragrant butter chicken dish, which is a favourite with new and regular diners.
“In creating the new menu, we kept our favourite dishes and researched current trends that were able to come together with the old favourites. This way we managed to bring together a simple, wholesome and well-balanced menu of delicious food options,” she said.
With conscious eating now increasingly a trend among those who dine out, Van der Merwe said produce at Vigour & Verve was procured locally to reduce the restaurant’s carbon footprint.
“Only the best ingredients are used and are also openly displayed as part of the hotel’s and the restaurant’s commitment to top quality. We source fresh fish from local fishmongers, and our fruit and vegetables come from the market.”
With the busy festive period almost upon us once again and with corporate year-end functions the order of the day, Van der Merwe said Vigour & Verve has put together a customised three-course menu with a variety of choices for groups out to herald the end of their work year.
So, whether you’re looking for a breakfast after a jog along the Golden Mile, an intimate dinner for two or want to celebrate with your work mates, pop in to the Maharani hotel’s Vigour & Verve.
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