This fine dining hotel restaurant offers a diverse menu with multiple themed tasting menu options, including menus especially designed for vegans and vegetarians. The extensive a la carte menu combines fine dining classics with a distinct local South African flavour. Smoked snoek is reinvented with the addition of a 75°C cooked hen’s egg and a silky, smooth fish velouté. Old-school dhaltjies are given a modern twist with a flourish of cauliflower and pickled sultanas. The slow-cooked lamb shoulder – drizzled with a rich jus and served with a lamb shank tortellini and roast vegetables – is the perfect meat-lover’s main course.
If you’re a curry lover then the selection of seafood and chicken curries on offer are great options, served with rotis and a selection of condiments which allows you to season the curry to your perfect specifications. End the meal on a sweet note with the key lime pie, which is a delicious balance of tart and sweet.
The wine list is extensive and includes some very exclusive ones. There is a selection of wines also offered by the glass. Each tasting menu is paired with specific wines at an additional cost to the menu. Cocktails are available on request.
Service staff is attentive and personable. From the moment that you make your booking, the restaurant does their utmost to cater to your every specification, whether it be a special occasion or confirming dietary needs.
The restaurant terrace overlooks the ocean, great for sunset views. Inside, the décor echoes the blue of the ocean. The middle of the restaurant has mechanical, tropical fans giving the place an interesting eclectic feel. The setting is very formal, as one would expect from a fine dining restaurant, so expect pressed white linens, multiple sets of cutlery and an amuse bouche to start off your meal.
Dress code for diners is semi-formal. Men are required to wear long trousers and closed shoes.
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With its dazzling location overlooking the Atlantic it’s little surprise that seafood plays a starring role on the menu from Executive Chef Christo Pretorius. This could mean a decadent seafood platter, a classic crayfish and prawn cocktail – one of the many dishes credited to the founding Tollman family – or simply fresh line fish, grilled and served with a choice of sides. Throughout the menu though, the focus is firmly on offering sustainable seafood.
Back on dry land, there’s a generous choice of grills, poultry and game; with Cape Malay curry a nod to more homegrown flavours. The dessert offering is particularly generous, with both time-honoured classics and more inventive options: the Valrhona chocolate mousse is a must, as is the cheese board from Cape producers. Winter specials offer excellent value for local diners.
Affable Head Sommelier Gregory Mutambe has assembled a stellar wine list of both boutique producers and leading lights from across South Africa. A wide range of overseas labels caters for well-heeled foreign visitors.
The staff are evidently highly trained. This hits the sweet spot between formality and friendliness.
The setting alone makes Azure worth a visit, with its panoramic ocean views and spacious terrace. Indoors the ambience is more formal, with linen-decked tables and fine stemware.
If you’re coming for dinner, arrive early for a sundowner in the top-floor Leopard bar.
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Chef Christo Pretorius uses the freshest ingredients seasonally available to conjure delicious food that doesn’t rely on tricks to be fabulous. Try the famous chicken soup from owner Bea Tollman’s cook book, which manages to be both intense and delicate at the same time, with elegant little mushrooms and a buttery little chicken pie on the side. Also among the starters are pan seared abalone, a great retro classic, a crayfish and prawn cocktail with avocado and Marie Rose sauce, of course, and prawn dahl with creamed cauliflower, green mango chutney and cumin yoghurt. Go for broke with the grilled seafood platter for two with its huge selection of items like crayfish, prawns on a skewer, calamari, langoustine and mussels with various sauces, enough to daunt the most avid eater. Or simmer down and order the most superb prawns Stroganoff, intense and delicious in a creamy, mushroom packed sauce. Meaty dishes include great steaks, schnitzels, pork belly, and real Cape Malay curry with the trimmings. The best dessert is still Bea’s famous baked cheesecake, every Bobba’s favourite.
This is probably one of the finest wine lists in the country, selected under the sure hand of famed sommelier Gregory Mutambe. Not only the best of our country but many from other parts of the world, including Château Lafite and Château Margaux, the latest addition being a Domaine de la Romanee-Conti 2011 at a mere R250 000.
What a pleasure to see the staff immaculately attired with tiny red carnations in their lapels, friendly and relaxed without hovering over you like bees around a honeypot.
Overlooking the ocean, the terrace, which would be the envy of many places on the Riviera, is just the place to be when the weather is great; otherwise the luxuriously appointed and cosy interior will do very nicely.
Do make sure you stipulate the terrace when booking, if that is what you want.
Showing a strong focus on seasonal ingredients and a talent for plating, chef Christo Pretorius offers an extensive à la carte menu plus three adventurous tasting menus at this hotel restaurant with its spectacular location overlooking the Atlantic. Highlights on the tasting menus include the blesbok, expertly cooked and served with a delicious combination of sweet potato, baked celeriac and cashew cream. The kabeljou, paired with parsnip purée and confit fennel, is equally good, and the prawn dhal with creamed cauliflower, coconut, compressed cucumber, coriander yoghurt and pineapple chutney makes for a memorable experience. Clearly, there’s a lot of passion and ambition here.
The wine list has, deservedly, won a few awards – it’s extensive and interesting, with a brilliant combination of classics and some unexpected gems. Wines from Umbria and the Swartland sit comfortably side by side.
Warm, friendly and attentive, with knowledgeable wine pairing suggestions by the amiable sommelier Gregory Mutambe.
The interior features a strong African/seaside theme, with nautical blues, stripes, shells and sailboats. It doesn’t feel like a hotel restaurant, and the deck with its knockout views never fails to impress.
The Leopard Room bar upstairs is a fine spot for a drink before or after dinner.
Lisa Van AswegenThe setting is spectacular! Chef Henrico Grobbelaar magically fuses seasonal ingredients with new favourite dishes. Best for a romantic date. (July 2013)
Greg LandmanThis is just the place to take overseas visitors (who are paying in dollars) to knock their socks off. Spectacular setting and elegant food. Recommended for a blow-the-budget special occasion. Order Bea's Cape Malay curry and, of course, the sublime cheesecake. (July 2013)
What a disaster! The most expensive awful food available in Cape Town. Raw veal, yellowtail waiting to give the unsuspecting patron scombroid and complete, lack of response from management. This is one restaurant that I will never visit again!
I have to disagree with John. The squid starter is absolutely delicious, in fact it is a must have every time I dine at Azure restaurant. Their executive chef, Henrico is fantastic! A humble and talented soul! Azure restaurant is definitely the gem of the Cape.
Forget it. The squid starter is revolting. When complaining the message came back from the chef that it was the way it was supposed to be. What arrogance. Never again.
We had late lunch on a glorious sunny Sunday at Azure. Awesome views, and a very nice outdoor eating venue, to say the least. The winelist is excellent! You can't go wrong there. Some of us had the buffet - which is really good, fresh, and has something for everyone. Especially the slow-roasted lamb and the seared tuna was very good. From the a la carte we had tomato salad and carapaccio as starters. They tasted really nice and were presented beautifully, but very small portions. It must be the most expensive single tomato in Cape Town. Line fish (king klip) was good but nothing spectacular. Beef fillet excellent! Cooked to perfection, but again a very small amount of food. Creme brulee and chocolate mouse were delicious. A big minus for the coffee - really bad. Our waiter (top service) apologised and told us the coffee is made from a machine (?!). This can't be acceptable at a top restaurant in Cape Town. We didn't have to pay for it, though.