An Autumn Evening at Four Seasons Hotel The Westcliff Johannesburg Announces a Year of Seasonal Dinners with Babylonstoren

On April 22, 2026, Four Seasons Hotel The Westcliff Johannesburg welcomes guests to the table for the first of four exclusive seasonal dinners in collaboration with Babylonstoren, marking a considered celebration of seasonality, provenance, and inspired dining high above the city.

This evening forms part of The Westcliff’s broader series of intimate dining experiences, thoughtfully curated by the hotel’s culinary team, and inviting guests to engage with exceptional South African producers within a warm and elegant setting. The Atlas Swift winemaker dinner in March opened the series; Babylonstoren, across four seasons, now carries it forward.

Set within the hotel’s private dining space, the Yellow Room, each evening is designed to reflect a dialogue between producer and place, where the team at Four Seasons interprets the essence of each partner through a distinctly Johannesburg lens. Babylonstoren, one of the oldest Cape Dutch farms in the country, brings with it a rich agricultural heritage and a globally recognised following, offering a compelling counterpart to the hotel’s contemporary culinary expression.

Each of the four dinners will be shaped by what the farm and its cellar offer at that precise moment in the season, with produce harvested directly from Babylonstoren’s celebrated garden, and wines selected by cellar master Klaas Stoffberg. These elements are then translated into a cohesive dining experience by Chef Rudi Liebenberg and his team, ensuring that each menu feels both rooted in the farm and distinctly of The Westcliff.

“I am delighted to introduce our Wine and Dine series to our guests. These events offer a unique opportunity to experience the vibrant, locally inspired cuisine at Flames, while allowing me to pair my passion for wine with thoughtfully curated menus that complement the exceptional offerings from Babylonstoren,” says Chef Rudi Liebenberg, Executive Chef, Four Seasons Hotel The Westcliff. “Working with fresh, seasonal produce from the farm makes the creative process especially rewarding, and I look forward to delivering a distinctive and innovative experience with each event we host.”

The first dinner on April 22 opens in autumn: the season of the olive, a thread that runs quietly and deliberately through every course. Guests arrive to canapés rooted in the farm’s harvest, including an oyster with Babylonstoren’s Coratina extra virgin olive oil, alongside a first pour of Sprankel, the farm’s Cap Classique.

The menu progresses through a trout mi-cuit, a ricotta agnolotti with sundried tomato and olive crumb, and a fire-roasted beef rump with a beef cheek and truffle bone marrow pithivier, each course paired with wines from the Babylonstoren cellar and presented through the considered, layered approach that defines the dining experience at Four Seasons.

It is a menu shaped by seasonality, but ultimately anchored in the hotel's philosophy of thoughtful hospitality and culinary precision, where every element is curated to create a seamless and memorable evening.

Following the autumn dinner, the series continues through winter, spring and summer, each edition evolving in response to the season.

Dates for the diary: June 25, September 23, and December 3, 2026. Guests who attend all four will experience a rare perspective: Babylonstoren across an entire year, interpreted through the lens of Four Seasons Hotel The Westcliff Johannesburg.

Places are strictly limited. Reservations can be made via the Dineplan link or at reservations.johannesburg@fourseasons.com.

ZAR 1,750 per person, inclusive of wines and gratuity.