A Stylish Summer at Four Seasons Hotel The Westcliff
We all know that we only have two seasons in South Africa – winter and summer. And since winter is slowly coming to an end (she seems to be lingering), we need to get planning on how we can celebrate the stunning summer we have coming our way. Cue the Four Seasons Hotel The Westcliff! They have prepared
a spectacular series of celebrations to welcome the season of Jacarandas and sunshine.
In addition to the classic experiences such as their opulent high tea, Four Seasons Hotel The Westcliff will be offering
unique seasonal events from October onwards, just in time for Summer. Wondering what they have in store? Keep reading.
Time For Summer Cocktails!
Both
Preview – a social spot serving seasonal small plates, handcrafted cocktails and spectacular hilltop views – and
Flames – the fabulous open-air restaurant – have worked closely with mixologist Evert De Jong of Molecular Bars to craft
exciting new cocktail menus. Inspired by fresh seasonal botanicals and ingredients, Evert has concocted a special selection of summer cocktails to capture the spirit and flavours of the South African summer.
Flames’ signature drink has been dubbed
“Toucan Sam” – a delectable Cuban rum cocktail with lime, mint and granadilla.
Preview’s signature seasonal cocktail has been christened
“View Above the Clouds”, and combines Johnnie Walker Gold and Caperitif served on the rocks with grapefruit and kombucha.
Enjoy The Jacaranda Menu at View
The talented chefs at View have created an
exciting new summer limited lunch menu, all inspired by the stunning Jacarandas that can be seen from the terrace of the restaurant. Expect dishes such as the new
Blossom Salad with foraged greens and edible flowers, onion compressed heirloom tomato and burrata spume. Also added to the menu is the
Duck Magret, which is a
sous vide duck breast with red cabbage, blackberry and sorrel.
This exclusive culinary celebration will be available
between 15 October – 18 October 2018. Booking is essential. Visit
www.viewrestaurant.co.za or call
011 481 6000 for more information.
Paint and Sip
Starting on Sundays in October, the Flames restaurant will host a
Paint and Sip experience you don't want to miss. An art station will be set up on the terrace and a professional artist from “ArtsOn” will be on hand to provide expertise, encouragement and advice as guests compose their own creative masterpieces inspired by the famous Jacaranda-carpeted landscape. The experience includes all materials, along with a chocolate and wine pairing. The Flames Paint and Sip experience (R495 per person)
starts on 14 October 2018 and runs until 04 November 2018. Call 011 481 6000 to book.
New Offerings at Flames
There's a New Brunch on the Menu!
Along with the
Classic Brunch (R595), a new
Shellfish and Champagne Brunch (R895) is now available, offering diners plenty of delectable shellfish and the finest French champagne - Baron Albert.
Enjoy those Summer Nights
Every Thursday, Friday and Saturday evening, celebrated local DJ – DJ Seven Stars – will be playing the best local and rhythmic house music late into the summer night. Visit
www.flamesrestaurant.co.za or call
011 481 6000 to make a booking or for more information.
Don't Forget Those Year-end Functions!
Four Seasons Hotel The Westcliff is the ideal venue to host year-end functions, as they offer a range of banqueting spaces and outdoor venues to celebrate your year-end in style with amazing food and fantastic service. The hotel’s dedicated restaurants are also available for function bookings, plus there are also new spaces available for after-parties.
Also, Four Seasons has launched a brand-new outside catering service this year, allowing their excellence and style to add panache to corporate year-end functions or private events anywhere in the city. To find out more, email
[email protected] or call
011 481 6000.
For More Information
For more information on the Four Seasons Hotel The Westcliff, visit
www.fourseasons.com or call
011 481 6000.
Also, follow them on
Facebook,
Twitter and
Instagram.
