The Westcliffe, Johannesburg Is Unveiling Programs for Holiday Season

(Courtesy of Four Seasons Hotel The Westcliff Johannesburg ) Courtesy of Four Seasons Hotel The Westcliff Johannesburg

The Four Seasons Hotel The Westcliffe, Johannesburg has arranged several special events to celebrate the holiday season. Festivities start at the hotel on Christmas Eve and continue into the New Year, including events at the open-air, contemporary barbecue-based Flames, and the flagship eatery, View.

The celebrations start on the day before Christmas with a family-style dinner at Flames, including such à la carte dishes as traditional roast turkey with chipolatas, cranberry stuffing and Cumberland sauce. During the meal, diners will be entertained by the Soweto Gospel Choir, Johannesburg’s Grammy award-winning “Voices of Heaven.”

Christmas Day will feature a brunch from 10 a.m. to 3 p.m. at Flames. This includes a raw bar with caviar, oysters, sushi and charred beef tataki. The musical duo Bruce & Fresk will be the evening’s entertainment.

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Christmas lunch at View is a five-course menu. Dinner is a six-course menu with variations on the Christmas Eve dinner, including langoustine carpaccio, seabass with fennel and oxtail consommé.

On the day after Christmas, Flames will provide an Upgrade Brunch with salads inspired by the pickings available at the hotel’s home ground garden and local farms.

New Year’s Eve at Flames includes a starter buffet with a live station serving sushi and oysters, as well as cured, smoked and raw offerings. The main course offers a selection of five à la carte items for the main course, including pan seared line fish with dill mayo, and thyme and garlic roast chicken.

The music and dancing start at 8:00 p.m. with live music performed by Badwolf, a five-piece band from Johannesburg.

View will serve a special New Year’s Eve Dinner beginning with seeded country buns, black truffle and almond mosbolletjies with foie gras butter. It is followed by courgette gazpacho, langoustine cappuccino, quail in the forest, and duck magret, a sous vide duck breast.

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