Check Rates & Availability
Check Rates & Availability

When will you be staying with us?

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Numbers of Nights: 1

Number of Rooms: 1

How many guests?

Adults

Children (0-18 yrs)

Availability cannot be determined at this time.
Please select dates and click "Find Rooms" to determine availability.
Available
No Availability
Restrictions may apply
Room 1:

Adults

Children (0-18 yrs)

Room 2:

Adults

Children (0-18 yrs)

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Room 3:

Adults

Children (0-18 yrs)

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Room 4:

Adults

Children (0-18 yrs)

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+ Add Another Room

To add more than 4 rooms, please call 27 (0) 11 481 6001. Toll Free Telephone Numbers By Country

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We’re sorry, we have no individual rooms or suites available online to accommodate that number of guests. We would be happy to accommodate your group in multiple rooms. Please increase the number of rooms and reduce the number of guests in each room.

If you require assistance, please contact the Hotel directly at 27 (0) 11 481 6001 or our Toll-free numbers by country .

Four Seasons Hotel The Westcliff

Johannesburg

Local Time

Local Temperature

18 °C / 64 °F

Dining

Apres-Spa Menu

  • Deli Salad

    (v, gf) Quinoa and Roast Beetroot Salad - Avo, Red Onion, Celery, Chick Peas and Smoked Tofu with Cumin/Lime Dressing

    (gf) Chicken Salad with Blue Cheese and Buttermilk Dressing (Low Carb) - Spice-rubbed Free-range Chicken with Avo, Walnuts and Sundried Tomatoes with Lettuce Leaves

    (gf) Niçoise Salad (Low Carb) - Mixed Lettuce Served with Tuna, Peppers, Tomatoes, Onion, Cucumber, Olives, Green Beans, Celery and Egg, Drizzled with Extra Virgin Olive Oil and Lemon Juice

    Thai Pulled Duck Salad - Duck Confit with Thai Marinated Noodles, Peppers, Cabbage, Carrots and Beans Topped with Fresh Coriander, Mint and Cashew Nuts

    (v) Feta and pumpkin salad (low carb) - with Danish Feta, Roasted Butternut, Zucchini, Kalamata Olives, Roast Tomato, Spring Onion, Sunflower Seeds and Rocket with Citrus/Mustard Dressing    

    (v) Caesar salad - Cos Lettuce with Light Anchovy Dressing, Egg, Parmesan Shavings and Croutons
    *Add Chicken     

  • Sandwiches & Paninis

    Oriental Wrap - Roasted Chicken with cinnamon Roasted Butternut, Lentils and Spiced Cashews, Fresh Coriander and Pickled Cabbage

    Beef Club - Roast Beef, Tomato, Lettuce, Mayo and Egg with Caramelised Onions in White or Brown Bread and French Fries

    (v) Veggie Wrap - Quinoa and Pineapple with Fresh Coriander, Red Onion, Rocket and Raw Beetroot, Cashew Nuts with Honey-lime Dressing

    Pan Bagnat - Tuna Baguette with Cos Lettuce, Mixed Peppers, Tomato, Cucumber, Egg, Red Onion, Radish, Olives and Extra Virgin Olive Oill

    Swiss Panini - Raclette Cheese with Bresaola, Whole-grain Mustard and Gherkins

    (v) Caprese Panini - Tomatoes, Mozzarella, Basil, Pesto, Pine-nuts  

    Honey Turkey Panini - Jalapeno, Emmental Cheese, Bell Pepper, Peri-peri Sauce

  • Quiche of the Day

    Butternut and Carrot Soup - with Ginger, Roasted Pumpkin Seeds and Croutons

    Quiche of the Day and House Greens

  • Pasta

    Penne or Linguine:

    ‘’Putanesca’’ with Capers and Chili

    Smoked Chicken ‘’Alfredo’’

    Bolognaise

    (v) Butternut/Feta/Rosa Tomatoes/Sage

    (v) Thai Noodle Stir Fry with Pak Choy, Pineapple, Cashews, Shitake, Carrots, Spring Onion and Smoked Tofu

  • Main Course Bowls

    Braised Chicken - with White Wine, Roasted Grapes and Sundried Tomato with Bulghur Wheat Pilaf

    Hake Bake (low carb) - Oven Cooked with Spicy Tomato Sauce, Black Olives, Mint and Pine Nuts with Basmati Rice

    Soy and Ginger Short Rib - Braised Beef Short Rib with Broccoli Stir Fry and Sesame

    Duck Leg Confit - Slowly Roasted with Prune and Dried Apricot and Cauliflower Couscous (Low Carb)

    Lamb Osso Bucco - Braised Lamb Shank in Tomato White Wine Sauce and Vegetable Linguine


    SIDES
    Honey-glazed Root Vegetables with Almonds
    Vegetable Linguine
    Broccoli Stir-fry with Sesame (Low Carb)
    Bulgur Leaf Pilaf with Preserved Lemon
    Cauliflower Couscous (Low Carb)


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