Radisson Blu Christmas Menu – Review

I really don’t know why, i guess it’s the “class” it brings and the reputation it seems to have gathered over the years due to their services but i must say their popularity knows no bounds and it’s a positive one too. I was at a media briefing organised by Radisson where they introduced their Christmas menu and i must say there were lots of things going on in that space. Here’s what i usually do before recommending any hotel to anyone, i try out their buffet services first (At least this doesn’t require booking a room first). If the buffet service is good and the environment in general has a good vibe to it, every other thing becomes a home run. Now lets get lookey feely shall we 👀👇

Watch the whole action Here

Finding the hotel isn’t difficult as it is located at a strategic place along the road. The Address is 1a Ozumba Mbadiwe Ave, Victoria Island, Lagos. 

The Interior of the hotel has more of a classy vintage design with lots of artworks adorning the walls. They’ve got this really cool waterfall like fountain at the reception area you’d really love. On one side of the space is the bar while on the other side of the space is the restaurant known as the voyage restaurant. 

The Voyage restaurant is the on-site restaurant in Radisson Blu where they serve up a mix of both Nigerian and international cuisine. They also host a super breakfast buffet and a mix of international and Nigerian cuisine for lunch and dinner.  They’ve got professionally trained chefs and traditional master chefs that create delectable signature dishes for the sheer delight of customers. 

If you are lucky to lodge the hotel or be at the restaurant during one of their special themed nights, you will have the opportunity to savor different continental delicacies ranging from Nigerian to Mediterranean to Indian and American dishes. Here are some of the meals from their Christmas menu we got to try out. 

The Festive Poultry Platter. This is Confit of Chicken, Chicken Tartar and Chicken Roulade – Red Cherry, a unique creation by jay sullivan, The Executive Chef of Radisson Blu. The confit method is an old classical french style of poaching chicken for six hours in oil so the chicken becomes nice and tender. For the second method, he used the Nigerian local chicken in preparing a salsa. it’s got a creamy texture and he added some mayonnaise to it. I totally enjoyed this meal. The drumstick was so soft and tender. 

His second signature dish is the Spanish Gazpacho with Fresh local Vegetables and fresh Herbs. This is a cold style tomato soup. there’s a little bit of Tabasco sauce to increase the acidity and add a little bit of heat to it. 

Grilled Norwegian Salmon, Crumbed Mussel, Mashed potato, Buttered peas, Punpkin Puree & Lemon Cream. 

Baked Cheese cake & Seasonal Berries, Cherry Compote & Vanilla Ice Cream.