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For the past two years, communities have been starved of social interaction, networking, and entertainment – all of which make us human. Enter, the return of supper clubs.

Traditionally the original supper club era, dating back to the 1930s, was a place of elaborate parties, with a never-ending flow of champagne, typically American-styled food and live jazz performers keeping the party going until the early hours of the morning. Today, a more refined approach to dining is making a comeback.

The Radisson Blu Hotel Sandton’s Vivace restaurant has introduced the concept to market as the pandemic prohibitions ease. Focusing on the perfect pairing of fresh, seasonal produce, local wines and champagnes, executive chef, Tristan Latouf, creates a modern take on the supper club phenomenon.

Enthusiasts can mark their calendars each month to join the Vivace supper club and are promised an exciting, once-off menu. April’s Supper Club menu draws inspiration from family run Chalmar beef farm located just outside of Johannesburg. Known for his show kitchen charm, Chef Latouf will undoubtably impart his knowledge of food sourcing with guests, mingling between tables and explaining the intricacies of each menu.

In addition, supper club guests are entertained by new performer each month, breathing new life into the golden age ‘dinner and a show’ concept. This month, Will Rayz will be serenading the diners with his smooth covers of popular and older songs.

Vivace’s Supper Club kicks off on the 21st of April at 6:30pm. The 4-course menu, wine pairing and entertainment costs R450 per person. Booking is essential to secure your spot with limited seating available.

Email Tanith.hillocks@radissonblu.com to secure your table.