Four Seasons Hotel The Westcliff marks the annual Jacaranda blossom in Johannesburg with a signature Afternoon Tea, complemented by optional private helicopter flights that showcase the city’s violet canopy.
Pastry Chef Nathan Jacobs has crafted a menu that respects classic tea service while adding contemporary touches inspired by the colours and textures of the Jacaranda season.
Menu highlights include:
- Plain and fruit scones served with clotted cream and seasonal jam.
- Hazelnut‑blackberry financier – almond cake with tart blackberry and a hint of toasted nut.
- Black Forest opera – layered chocolate sponge with cherry notes.
- Citrus‑blueberry tart – bright curd with blueberry compote in a crisp crust.
- Cassis and white‑chocolate vacherin – meringue with blackcurrant and silky white‑chocolate cream.
- Cheese on white bread – light cheddar mousse with chives.
- Cucumber and herb crème fraîche on brown bread.
- Smoked salmon and guacamole slider on brioche.
- Chicken coronation tartlet – spiced creamy chicken in a bite‑size pastry.
- Beef short‑rib amagwinya/vetkoek – slow‑braised rib in a traditional South African dumpling.
- Mushroom empanada – flaky pastry with mushrooms and thyme.
The tea is served in the hotel’s elevated lounge, offering panoramic views of the city’s urban forest as the Jacaranda trees burst into lavender‑purple bloom.
On 25 October, the hotel partnered with Jacaranda in Your Pocket and Bastion Aviation to host a special event that combined a guided walk through the Jacaranda‑lined avenues, a helicopter flight over the canopy, and a limited‑edition high tea.
The Jacaranda Afternoon Tea is available from October through November 2025, Friday to Sunday. Reservations are required and subject to availability.
Chef Nathan Jacobs returns to South Africa after four years in the United Kingdom. He previously led pastry operations at The Twelve Apostles in Cape Town and The Saxon Hotel, Villas and Spa. His style blends classic technique with modern creativity, focusing on seasonal ingredients.
Source: press.fourseasons.com
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