The Stratus Room
The Stratus Room
What 3 people say about The Stratus Room
Food | |
Service | |
Atmosphere |
When we arrived at The Stratus Room there was no one to welcome us at the front desk. I walked through the entire restaurant and almost into the kitchen with no waiter in sight. Waited about 15 min to be helped. No table was reserved for us - we could choose our table. The table was not laid out so it was rushed to...
Read full reviewWhen we arrived at The Stratus Room there was no one to welcome us at the front desk. I walked through the entire restaurant and almost into the kitchen with no waiter in sight. Waited about 15 min to be helped. No table was reserved for us - we could choose our table. The table was not laid out so it was rushed to put glasses etc on table. Waiter came to take drinks order but we did not have a wine list yet. Drinks came but no ice as requested. After asking 2 waiters we finally got ice. Placed food order and allthough we were not in a rush it did take extremely long. Starter was 3 Bean soup which was tasty. Then another long wait for mains. Both pork belly and the fish were good. Desert was not that great. Pear tart pastry was tough. Ordered americano to end off meal. Was served in a big mug and from a coffee vending machine . Not good at all. Waiter was friendly but insufficient and unprofessional.
This is not a restaurant I will go back to or recommend. Not worth the while.
After looking forward to the stratus room, this was quite an underwhelming experience at best. The ambience wasn’t great with terrible cover music blaring and the service being quite lax ( our waitress was swinging our sparking water as she brought it to our table).
There was only one person on the floor when we ar...
After looking forward to the stratus room, this was quite an underwhelming experience at best. The ambience wasn’t great with terrible cover music blaring and the service being quite lax ( our waitress was swinging our sparking water as she brought it to our table).
There was only one person on the floor when we arrived who was also on the phone so she kind of shushed is to find our own table without even asking our reservation name. This was only ok because there were 2 other tables in the restaurant.
Bread arrived with, what we were told was wasabi butter, but it was rock hard and tasted nothing like wasabi.
The lack of options for the first course was disappointing. The soup was more a 3 bean stew, but did come well presented.
The main course were quite disappointing as the risotto on the fish dish was over cooked and the pork belly dish arrived cold with the potatoe purée having the consistency of glue. We didn’t finish either.
Hoping for the dessert to make things right, we were greeted with a very limp tart with soggy pastry and terribly icy ice cream. The custard also had a skin on the top an was the consistency of water.
After dessert we called for the bill after only being there for an hour, only to be surprised by the fact that a sparkling water cost R60?
Unfortunately, not worth the 1 star.
Despite the elevated position above Riebeeck Street our experience was underwhelming. On arrival at 1pm there was no one in the restaurant, not even staff! Eventually we were shown to a table and given the Restaurant Week menu - only two choices at each course, either vegetarian or chicken. As this is the kind of th...
Read full reviewDespite the elevated position above Riebeeck Street our experience was underwhelming. On arrival at 1pm there was no one in the restaurant, not even staff! Eventually we were shown to a table and given the Restaurant Week menu - only two choices at each course, either vegetarian or chicken. As this is the kind of thing we eat at home all week we were very disappointed and decided to choose from the a la carte menu instead. The food was very average, the tuna overcooked and the wine list expensive and very limited for a hotel group of this size. The management should show case their restaurant during Restaurant Week with a more enticing menu and get people to return at other times as a result. Not great.
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About The Stratus Room
About The Stratus Room
The Radisson Blu offers divine dining decadence at the Stratus Room against the backdrop of the Mother City. Our seasoned Executive Chef, Chef Duncan Pontac creates a culinary paradise for breakfast, lunch, dinner with his innovative and unique take on local favourites.
Sit out on the magnificent terrace with views over the city or take advantage of the stylish private dining room for an intimate gathering.
The Stratus Room offers an international menu of chef specialties and seasonal options for lunch and dinner. Decorated in the style of a contemporary café, this restaurant has a warm inviting ambiance.
About the Executive Chef, Duncan Pontac
Born and raised in an area of Cape Town well known for its hearty home cooking made in a kitchen filled with family and flavour. His love for food started at the young age of 6 where he would learn how to make Sunday dinners from his Mother.
His time at school only encouraged his passion with lessons in Home Economics allowing him to create, cook and learn about food. In his later years of high school, he was able to job shadow in the kitchen at a well-known city hotel for a week, a week that confirmed his desire to be a Chef.
Spending time in Asia his need for heat and a diverse amalgamation of flavor grew to what is now his very own signature style of cooking. While proficient in a variety of cuisines and modern cooking techniques he also has the sensitivity to create custom menus in accordance with your lifestyle and eating habits, while meeting all your dietary considerations.