Four Seasons Hotel The Westcliff celebrates Johannesburg’s iconic Jacaranda bloom with a signature Afternoon Tea and exclusive private helicopter flights over the city’s stunning purple canopy.
Pastry Chef Nathan Jacobs has crafted a menu that respectfully honours traditional teatime while infusing it with contemporary elegance. Each new addition is subtly inspired by the colours, textures, and serene beauty of the Jacaranda season.
“We wanted each bite to echo the anticipation of the first blossoms,” explains Chef Jacobs. “My new additions aim for a perfect balance—crisp and creamy, bright and rounded—creating memorable moments against the backdrop of the city’s violet skyline.”
Chef Jacobs’s new creations offer a sophisticated taste of Johannesburg’s perennial iconic floral wonder.
Menu Highlights – a graceful suggestion of Nathan’s exquisite afternoon tea journey includes the following:
- Plain scone and fruit scone: Warm and delicately crumbed; served with clotted cream and seasonal preserves.
- Hazelnut and blackberry financier: A tender almond-hazelnut cake lifted by tart blackberry, finished with a whisper of toasted nut for depth.
- Black Forest opera: Sleek layers of dark chocolate sponge and cherry notes, refined into a polished, petite entremets.
- Citrus and blueberry tart: Zesty citrus curd brightened with blueberry compote, in an impeccably crisp shortcrust.
- Cassis and white chocolate vacherin: Glossy meringue embracing blackcurrant and a silken white chocolate cream—an elegant, violet-tinged nod to Jacaranda.
- Cheese savoury on white bread: A classic, reimagined with a light cheddar mousse and chives, delicately sandwiched.
- Cucumber and herbed crème fraîche on brown bread: Cool cucumber ribbons, dill and chive crème fraîche, neat and refreshing.
- Smoked salmon and guacamole slider on brioche: Silk-smooth salmon paired with a citrus-kissed avocado, tucked into a soft brioche bun.
- Chicken coronation tartlet: A crisp pastry shell filled with gently spiced, creamy chicken—familiar, regal, and perfectly bite-sized.
- Beef short rib amagwinya/vetkoek: Slow-braised and sumptuous, nestled in a warm South African favourite for a richly comforting mouthful.
- Mushroom empanada: Flaky pastry encasing earthy mushrooms and thyme, a savoury whisper of the autumn forest floor.
The setting: Where the city turns violet
Perched high above the treetops, Four Seasons Hotel The Westcliff offers a singular vantage across Johannesburg’s famed urban forest. During the Jacaranda bloom, the view becomes a living tapestry of lavender and lilac—an exquisite backdrop for the calm cadence of afternoon tea. The Jacaranda High Tea invites guests to linger as the light shifts, watching the city soften into a purple silhouette.
Jacaranda in your pocket
In addition to the Friday – Sunday offering, on October 25, Four Seasons Hotel The Westcliff in partnership with Jacaranda in Your Pocket and Bastion Aviation host an exclusive, yet immersive salute to Johannesburg’s purple season.
In honour of this distinctive time, Four Seasons The Westcliff has partnered with Johannesburg in Your Pocket to offer an experience reminiscent of the Japanese Cherry Blossom season.
This special day includes a guided walk through Westcliff’s Jacaranda-lined avenues, where experts share insights into the city’s urban forest, seasonal ecology, and architectural heritage ending atop the Westcliff ridge at the back of the Hotel, where they board a helicopter for a panoramic flip over the city’s shimmering canopy. Upon landing, guests walk down to the hotel to enjoy a leisurely limited-edition Jacaranda High Tea, created by celebrated Pastry Chef Nathan Jacobs, featuring delicate patisserie, feather-light scones, and savoury bites inspired by the bloom.
An afternoon alternative is also available, without the walk. It pairs a scenic helicopter experience with sundowners on the View Terrace, showcasing sweeping Jacaranda vistas at golden hour. Tickets are limited and advance reservations are required.
Availability
The Jacaranda High Tea is offered during the Jacaranda season, from October through November, Friday through Sunday. Reservations are essential and subject to availability:
- For bookings and enquiries, please contact Four Seasons Hotel The Westcliff directly or visit Quicket’s website.
- For the afternoon helicopter flip and sundowners please book here
Four Seasons Hotel The Westcliff stands as Johannesburg’s premier luxury destination, perched elegantly in the prestigious Westcliff area with commanding views over the city’s dynamic landscape. As part of the globally renowned Four Seasons portfolio, the hotel seamlessly blends international luxury standards with authentic South African hospitality, creating experiences that celebrate both local culture and cosmopolitan sophistication.
The property features newly renovated accommodations, a reimagined spa offering contemporary wellness experiences with local healing traditions, and the refreshed Flames restaurant showcasing elevated South African cuisine. With the addition of The Grand Ballroom, Four Seasons Hotel The Westcliff has established itself as Africa’s most sophisticated events destination, catering to corporate excellence, luxury social gatherings, and international MICE tourism. The hotel serves as the preferred gathering place for business leaders, cultural influencers, and discerning travellers seeking unparalleled service in Africa’s economic capital.
Executive Pastry Chef Nathan Jacobs brings a refined, modern sensibility to the pastry kitchen, returning to South Africa after four years in the UK with a broadened international perspective. Previously Head Pastry Chef at The Twelve Apostles in Cape Town and Executive Pastry Chef at The Saxon Hotel, Villas and Spa, he pairs classical technique with contemporary artistry. Guided by seasonality and meticulous craftsmanship, his elegant confections are designed to mirror and elevate the savoury journey, completing a confident and cohesive culinary experience.
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