…..SoSuterBill…..

BILLY SUTER took up an invitation for himself and a plus-one to sample the high tea at the elegant Radisson Blu Umhlanga at 7 Lagoon Drive – and he concludes that this relatively new addition to the landscape north of Durban can proudly compete with the best. High tea is held every alternate Saturday in the restaurant-bar on the sixth floor of the hotel, which is within walking distance of the Umhlanga Beach Promenade.

A RELATIVELY new kid on the block is doing very well indeed with its decision to follow an Umhlanga tradition hitherto long associated with that grand old dame of KwaZulu-Natal hotels, The Oyster Box.

Umhlanga’s regal, colonially inspired Oyster Box has been serving an excellent high tea since it first opened a tea garden in 1952, while the more muscular, modern Radisson Blu Umhlanga, a little higher up the hill, in Lagoon Drive, is comparatively new at the game.

The property, which has Oceans Mall on its second floor and which is across the road from the Pearls of Umhlanga, is only five months into its third year, having opened on June 7, 2022. However, relatively new though it may be, the Radisson Blu Umhlanga is attracting good business and its high tea last weekend was buzzing, with mostly women taking tea, coffee or hot choc alongside the sweet and savoury treats.

In fact, this sleek and shiny hotel, a short stroll from the Umhlanga Promenade, can certainly give the grand dame down the hill a run for her money when it comes to high tea offerings, albeit that the former exudes a more gracious, olde-world elegance.

For a start, the Radisson Blu Umhlanga high tea is R55 cheaper at R395 a head and, judging from my previous Oyster Box high tea visits, the savoury selection at the Radisson Blu is more varied and extensive. There is also no short-changing when it comes to sweet treats. And the near-semi-circular, spacious venue, boasting floor-to-ceiling windows, offers wonderful views of the bustling area below and the sea and sky in the distance.

I took high tea at the Radisson Blu Umhlanga last Saturday with my partner, Gordon, and after parking on the hotel’s ground level – for which there is no charge by the way – we headed for the sixth floor in a swanky, gold-dominant lift (a popular pose-spot for many phone-camera-wielding social-media fanatics).

High tea is held here every alternate Saturday (1pm to 4pm), in the popular Firelake Grill House and Cocktail Bar, just off the hotel’s expansive pool deck. This deck has great views and a fun attraction in a single swing which provides many with photo opportunities. The swing hangs from a large wooden frame topped with the saying “This is Living”.

On arrival at the restaurant’s bar area, we were greeted by an amiable young man called Mthobisi. He’s there to hand those attending high tea a complimentary welcome drink. Drink offerings change regularly and when we were in, Gordon and I were offered one of many, colourful, non-alcoholic drinks in martini glasses, or an alcoholic option. We took Mthobisi’s playful elbowing to try the day’s alcoholic option – a spicy rum with lemonade, ice and two slices of cucumber. Delish!

The venue always has a resident entertainer for high tea and when we were in we enjoyed sipping our welcome drink while listening to a violinist offering unobtrusive, instrumental covers of pop songs. She did so throughout the afternoon.

We got a quick opportunity to chat with the hotel’s executive chef, Sihle Skwambane, a Boksburg-born 45-year-old who explained that he has a kitchen staff of 64 under him. This tight team provides a 24-hour service covering everything from high teas and restaurant meals to conference and room service food.

Sihle has been at the Radisson Blu Umhlanga for only a little over five months, but comes over as very passionate about his role. I complimented him on staff we had seen in action. The hotel takes pride in stating that staff are attentive and friendly, ensuring every guest feels pampered and well-cared for. I can vouch for that, judging by the service we received and saw around us.

Asked about his approach to the high tea spread, Sihle commented: “We are always looking to add variety, flavour and flair to our meals, and to make high tea more fashionable and desirable. We want to accommodate people of all ages and ethnic backgrounds, and we add our own twist of serving cocktail savoury items with Durban-sourced ingredients”.

With that in mind, and Sihle suddenly called away for something, Gordon and I headed for the restaurant’s buffet area to survey the spread, our eyes immediately drawn to the savoury selections which, true to Sihle’s words, nod to various cultures.

We loved the mini beef burgers with SA-flag-tipped toothpicks, and the dainty, mutton curry (very mild) bunnychows were a hit, along with my big favourite, small bagels with salmon and sour cream. We also enjoyed tiny, crisp-pastried tarts; small wraps with varied fillings; and yummy mushroom arascini with mozarella. The strawberry, feta and walnut salad also looked good, and crustless cucumber and dill sandwiches were another choice, along with a good cheese and fruit platter.

After tucking in and returning for a small top-up, we ordered a hot chocolate drink for me and a cappuccino for Gordon – all hot drinks are included in the high tea price – then later returned to check out the confectionary corner.

Plentiful and impressive, the spread the day we were there was highlighted by deliciously decadent, multi-layered choc mousse cake. Also displayed were assorted cheesecake offerings; buttermilk scones with thick cream and strawberry jam; rich chocolate éclairs topped with strawberries; great mini lemon tarts; and Espresso Profiteroles which left no big impression on me, but which Gordon loved. A frosted banana loaf was also available.

Chef Sihle, who has been baking since the age of nine, does the menu planning and design for the Radisson Blu Umhlanga’s high teas, and he says different kitchens at the hotel (cold, hot and pastry kitchens) put the meals together.

Although new to Durban, Sihle has been with the Radisson group since February last year. He started at the Radisson Hotel and Convention Centre at OR Tambo, working as an executive sous chef. Prior to that he had worked at Carnival City casino, The Crowne Plaza hotel in Rosebank; Holiday Inn in Sandton, Country Club Johannesburg, Killarney Country Club and Randpark Golf Club, among other places.

 “I have a whole team of chefs, including sous chefs, that oversee kitchen operations. It’s a team effort and we have a brigade of 36 chefs,” he adds, pointing out that all high tea items are prepared fresh, depending on booking numbers for the event. Cakes are prepared the day before and iced on the day.

“My goal is to always produce meals that are appealing, nutritious, innovative and tasty. I want my guests to leave satisfied, yet wanting more,” says Sihle, who holds a National Diploma in Catering Management, completed in 2001.

Certainly the high tea ticked all the boxes the day we were there. We will be back.

The hotel’s next Saturday high tea afternoons are scheduled for November 30, then December 7 and 21. To secure a booking mail info.durban.umhlanga@radissonblu.com