The dining area of the Four Seasons Hotel The Westcliff offers unrivalled views of Jo’burg, and a clever renovation has transformed the dining space into a contemporary casual outdoor (Pre View) and fine indoor eatery (View), all accessible from a modern glass lift. In summer the doors open up and View has more of an al fresco mood.
You can expect an exciting dining experience at View from executive head chef Keith Frisley and sous chef Daniel Payne. View’s inspiration is global but the chefs describe the food as “micro foraging – constantly seeking the best locally produced ingredients to showcase a seasonal menu, featuring hero ingredients.”
Being classically trained, Daniel is a saucier at heart, and his love of hearty flavours and braised meats comes through. In winter, the menu features root veggies and robust ingredients – slow cooked to enhance flavour, texture and colour on the plate. Like the seared scallop served with cauliflower heart (cooked sous vide) and hazelnut, coriander and roast garlic.
Daniel’s eye for detail is impressive in every course, with little surprises like a citrus palate cleanser and a pre-dessert mille-feuille served in a glass dome to unlock the woody aroma of the wood-smoked apricot purée served with Japanese ganache, shards of phyllo and an almond wafer.
The six-course tasting menu is a reflection of the chef’s focus on new ingredients yet still firmly rooted in SA – like the mosbolletjie bread served with home-made, artfully shaved butter.
“Global trends inspire me to push the envelope with new dishes, but I remain inspired by nature first and foremost.” Sous chef Daniel Payne
Address: 67 Jan Smuts Avenue, Westcliff, Johannesburg, 2132
Telephone: 011 481 6000