‘eye-catching, exquisite continental cuisine’
Hugging the hill overlooking Johannesburg Zoo, Four Seasons Hotel The Westcliff commands the best views of the city. It is here that diners book for more than a view, it is here that chef Daniel Payne has painstakingly perfected his craft, initially as sous chef, now executively holding the reins.
From the first beat of the five-course tasting menu you will be impressed. Attention to detail prevails. Even the breads and butter, served with style and finesse, are displayed with the most exquisite plating. When the cow who produces the butter is nicknamed Batabile, you know there is genuine attention paid to origin too. Seafood courses of crab (so imaginative) and salmon are excellent in flavour and depth, and the quail porridge is a delight – here there is a nod to nostalgia, texture and taste. The skate, with squid-ink spätzle, chorizo, inkomazi, mussel and nasturtium can be declared a triumph. Dishes like the herb-encrusted Karoo lamb, tender and succulent, and the dessert of beet and rhubarb, will make your heart stop.
Travels, competing in culinary competitions from Korea to the south of France, has allowed him to flex his culinary muscles far and wide. His foundation has remained constant, starting at Flames restaurant at The Westcliff, in the vegetable section. His progression is visible in the menu – with every tweak he takes it up a notch with his team. Ever-evolving, the offering is moving away from having an amuse bouche to a delectable selection of local snacks.
Immaculate service and a special-occasion ambience makes this a must-do for discerning diners.
“I describe my menu as continental, influenced by countries all over the world and nouvelle cuisine – predominantly French with classic flavours and techniques. I could be forgiven for calling it a mixed masala!” Chef Daniel Payne
Address: 67 Jan Smuts Ave, Westcliff, Johannesburg, 2132
Contact: 011 481 6000