Four Seasons Hotel The Westcliff in Johannesburg invites families to enjoy a three‑day Easter programme created by Executive Chef Rudi Liebenberg and Pastry Chef Nathan Jacobs. The celebration combines seasonal cuisine, special activities for children, and exclusive in‑room perks.
Afternoon Tea (21 March – 12 April 2026) – Served on the VIEW and VIEW Terrace, the menu features inventive savoury bites such as smoked trout éclairs, beef short‑rib pies and scotch eggs, alongside Easter‑inspired sweets like white‑chocolate mango gateau, carrot‑cream‑cheese cake, coconut‑passion‑fruit mousse, citrus madeleines, warm scones and traditional hot cross buns.
Good Friday (3 April 2026) – A relaxed à la carte lunch highlighting the season’s freshest ingredients.
Easter Sunday Family Brunch (5 April 2026, 12:00 – 16:00) – Priced at ZAR 1,600 per guest, the buffet includes a bread‑and‑meze station, live sushi, freshly shucked oysters, a carving station with roast lamb and beef, monkfish and shrimp en croûte, plus a dessert spread featuring red‑velvet “speckled‑egg” cake, Easter macarons, lemon meringue tart and a live crêpe station.
For younger guests, the hotel arranges an Easter egg hunt, face‑painting and a visit from the Easter Bunny.
Guests staying over the weekend receive a complimentary Easter amenity (a decorative nest with chocolate bon‑bons) and the Sunday brunch is included in the room rate, which is offered with a 15 % discount.
Availability is limited; reservations are recommended.
Source: press.fourseasons.com
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