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
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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

We noticed a problem with the reservation details

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

20 °C / 68 °F

Dining

View Restaurant Menu

  • Starters

    Carrots and Langoustine - Roasted langoustine and carrots in different textures, served with coriander pesto and orange reduction

    Pâté en Croute - Four meats pâté with foie gras and pistachios, crudités with pine nut vinaigrette and caramelized onion compote

    Scallops and Jerusalem Artichokes - Roasted scallops with kalamansi butter, leeks and grilled king oyster mushrooms with crispy sage and biltong

    Salmon Trout and Beetroot - Smoked and fresh Lesotho highland trout terrine with green asparagus, wasabi crème fraiche and Tobiko

    Smoked Quail and Peas - with cauliflower couscous and fried quail eggs, served like a garden

    Springbok Fondue and Wild Mushrooms - Consommé with black truffle ravioli, savoy cabbage and buckwheat crêpe, thinly sliced springbok fillet and sherry sabayon

  • Sandwiches & Paninis

    Sea Bass and Cereals - Fillet crusted with crunchy cereals, stuffed pumpkin cannelloni with roasted pumpkin seeds and lemon confit chestnut emulsion and miso reduction 

    Monk Fish and Chorizo - Seared monk fish fillet with chorizo crust, chickpea mousseline, pepper ragout with fresh mussels and calamari

    Kingklip Nougatine - Pan fried fillet under nougatine crust with sautéed pak-choy, crispy ginger potato and beef reduction

    Kroon Duck and Quince - Roasted fillet with celeriac, crispy confit with dates and pistachio, mild spice jus and red wine poached quince

    Herb-crusted Karoo Lamb - Rack with cannelli bean mousseline, stuffed vegetables, chickpea fries with black olives, dukkha tuile, coriander pesto and thyme jus

    Tender and Crispy Pork Belly - Served with Cumberland sauce, parsnips and apple and smoked blood pudding mash

    Potato and Butternut - Potato ravioli stuffed with chestnuts and pumpkin seeds, sautéed pak-choy, baby beetroot and ginger crisp

  • Tasting Menu

    Served for the Entire Table Until 9:30 pm

    Smoked Quail and Peas - with cauliflower couscous and fried quail egg, served like a garden

    Scallops and Jerusalem Artichokes - Roasted scallops with kalamansi butter, leeks and grilled king oyster mushrooms with crispy sage

    Wild Mushrooms Consomme - with black truffle ravioli, savoy cabbage and buckwheat crêpe, thinly sliced springbok fillet and sherry sabayon

    Monk Fish and Chorizo - Seared monk fish fillet with chorizo crust, chickpea mousseline and pepper ragout with fresh mussels and calamari
    OR
    Herb-crusted Karoo Lamb - Rack with cannelli bean mousseline, stuffed vegetables and chickpea fries with black olives, dukkha tuile, coriander pesto and thyme jus

    Cheeses - Selection of local and imported cheeses served with homemade preserves, grapes and walnut bread
    OR
    Dark Chocolate Fondant - Guanaja ‘’Grand Cru’’ chocolate with vanilla poached pineapple, passionfruit meringues and piña colada sorbet

  • Vegetarian Menu

    Carrots in Different Textures - with coriander pesto, chick pea fry and orange reduction

    Wild Mushroom Consomme - with black truffle ravioli, savoy cabbage and buckwheat crepe with sherry sabayon

    Potato and Butternut - Potato ravioli stuffed with chestnuts and pumpkin seeds, sautéed pak-choy, baby beetroot and ginger crisp

    Crispy Quince Pyramid - Brick dough stuffed with almond cream and poached quince, blackcurrant and red wine reduction and quince sorbet

  • Cheese

    Cheese - Selection of local and imported cheeses served with homemade preserves, grapes, walnut bread and banting crackers

    Goat Cheese and Pear - With beetroot sponge, beetroot gel and compressed pear, pecans and pear sorbet

    Crispy Quince Pyramid - Brick dough stuffed with almond cream and poached quince, blackcurrant and red wine reduction and quince sorbet

    Dark Chocolate Fondant - Guanaja ‘’Grand Cru’’ chocolate with vanilla poached pineapple, passionfruit meringues and piña colada sorbet

    ‘’Café gourmand‘’ - Your favourite coffee served with a selection of small pastries and mignardises

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