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View Restaurant at Four Seasons

1 Review
Contemporary fare, Fine-dining food, Modern
Phone Number 0114816180 Opening Hours Breakfast Dinner

Breakfast: Tuesday to Friday 7am to 10.30am

Dinner: Tuesday to Saturday 6pm to 9pm

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Menu

Menu - View Restaurant Vegetarian Tasting Menu - Updated April 2018 View Restaurant Tasting Menu - Updated April 2018 View Restaurant Pescatarian Menu - Updated April 2018 View Restaurant Degustation Menu - Updated April 2018

Details

Cost
R350 per person
Food
Contemporary fare, Fine-dining food, Modern
Corkage
No BYO
Cost
R350 per person
Ambience
Groups
Payment
Amex, Diners Club, Mastercard, Visa
Facilities
Accepts credit cards, Accommodation, Booking required, Breakfast, Dinner, Food, Hotel, Licensed, Lunch, Parking, Serves food, Smoking, Wheelchair, WiFi

Critic's review

  • Ambience
  • Service
  • Food

Paddi Clay

It’s a journey – via golf cart, glass lift and stairs – to get into chef Daniel Payne’s sophisticated domain high on the side of the Westcliff Ridge, overlooking some of Johannesburg’s priciest and oldest suburban real estate. But it’s worthwhile. 

Food

Four seasonal tasting menus – three-course, five-course, pescatarian and, unusually, a full vegetarian menu – are on offer. Whet your appetite with unusual home-made breads such as an ash-crusted sesame sourdough and a creatively presented amuse-bouche – or perhaps a bite of seared tuna floating on a jelly cracker of Chinese rice wine. Chef Payne adds light African accents and ingredients to his classic nouvelle cuisine – shredded crab, for instance, is served up in a miniature vetkoek (gwinya), the tartare is kudu, and the oak-smoked lamb loin and breast main covered with a crust of bright watercress and herbs is, naturally, from the Karoo.

Also recommended is the excellent quail porridge – a creamy barley risotto teamed with foie gras, a delicately crumbed drumstick lollipop, ceps and a fried quail egg. Or a pork belly main served with a crisp puff of crackling heirloom carrots and seared bok choy. Asian ingredients feature strongly in the vegetarian menu showcasing seasonal vegetables.

Desserts include a reimagined South African childhood-inspired combination of Ideal Milk and smoked peaches called Embers, expertly plated to delight both foodies and Instagrammers. Or try a dark chocolate delice roll, with fig puree, yoghurt and pumpkin seeds.

Drinks

You could break the bank here by spending R8 500 on a local wine of superior vintage or a special French champagne, or you could choose to be introduced to some excellent local and foreign wines through the wine pairing with your chosen menu. As befits a five-star hotel with many international guests, the bar menu is expansive and expensive. 

Service

Suited waiters and sommeliers glide quietly and deftly to and from the kitchen where the chef at the pass calls out dishes for the table. 

Ambience

A soothing contemporary room featuring marble, sleek chrome lighting, white napery and muted tones. French windows offer vertical tranches of the view outside, while a horizontal slot window into the kitchen wall provides tantalising glimpses of food in preparation. 

Best for…

Impressing a date or foreign business partner dinners for the well-heeled, up-and-coming celebrities and new diamond-mine owners, as well as hand-holding honeymoon and anniversary couples.

(August 2019)

Eat Out critics dine unannounced and pay for their meals in full. Read our full editorial policy here.

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