Welcome to our very first Supper City Cape Town!
Don't miss out on being part of the growing supper trend - all while meeting exciting people in your city.
Just click here to find out more about the Supper Lounge experience. We're looking forward to seeing you at our next sublime dining event.
Always wanted to find out what’s happening behind the scenes in a hotel? Don’t miss out on the inimitable experience being guided through the Westin Cape Town and having the opportunity to get an extraordinary inside backstage, into the daily processes and history of the location.
We will be offering a four course menu and every course will be served at a different exceptional location of our hotel – such as the boiler room, the chef’s kitchen or the maintenance workshop. You will be meeting the Head Chef as well as engineers who will explain interesting facts and processes and share their daily task with you, which form part of the smooth and successful running of a hotel in this caliber.
The tour will start in the parking area – B4 - which will be exclusively reserved for you.
Grab this chance to experience our hotel as no other guest has before.
Tea Coffee Wine and Water included in the Menu price
Canapés and wine tasting in the Boiler room
Marinated Goats Cheese Croquettes (V)
Copper Penny Salad, Drunken Raisins, Whipped Noisette Dressing and Marulla Nut Nougatine with Marog
Shrimp Bobotie Tomago Rolls
With Pickled Lime Custard, Mooli Salad, Roasted Tomato Sambal and Lemon Garlic Foam
Mussel and Oyster Mushroom Miso Soup
with Steamed Spicy Black Bean Brioche Buns
Starter Thirty7 Show Kitchen
Seared Tuna, Artichoke Hearts, Drunken Pecorino, Beetroot Carpaccio, Red Wine Chips, Hummus, Smoked Tomato, Glass Potatoes, Pesto Mousse, Balsamic Mushrooms, Purple Radicchio and an Avocado Pudding
Journeys End Chardonnay
Main Course – Maintenance Workshop
Braised and Grilled Rib Eye of Beef
Sumac and Rosemary Polenta, Gremolata Zucchini Sauté, Porcini Bavorois and Whole Grain Mustard Vinaigrette
Dessert – Executive Club
Trio of Dessert
Wildebeeskastaaings, Milk Tart Filling with Cape Brandy and Chocolate Gravy, Boeremeisie Compote and Amarula Ice Cream
Banana Tarte Tatin with Coconut Sorbet and lime Soufflé Tart
Delice Aux Chocolate Triple Chocolate Chip Biscuit, Warm Chocolate Pudding, Petit Champagne Truffles, Chocolate Bavarian Crème, Espressotini and Confit Brazilian Nuts
Axe Hill cape vintage port
Meet Johann Breedt –
The Westin Executive Club Chef
I believe that life is there to have fun; I have fond memories of true South African Sunday lunches. What could have been more fun than those sunny skies, with family and close friends?
The scene is set and great company is on hand. Then it was time to sit down to do what we as South Africans can do so well - EAT.
Great food, incredible company with a vibe that is, pure bliss. All of this with top class ingredients and passion straight from the heart. This is what we are all about, the experience of coming together as family, friends, partners or business acquaintances. All to do the thing we adore, coming together to eat and have fun!
I started my career in the kitchen at home with grandma’s and family that love good food and have a passion for cooking and entertaining. Who would know that this would be the greatest revelation in my life. I plunged into the industry on the 1st of January 2001 in Cape Town as a breakfast chef.
Ten years down the line I find myself in exactly the same position, still loving every moment and passionate. The Westin Executive Club on the 19th floor offers the perfect setting for the ‘thing’ we love the most yet ignore so many times “FOOD”. After honing my skills at the Twelve Apostles, I departed for London in 2002. Stints at the Ritz Piccadilly London and Raymond Blanc in Oxfordshire fine-tuned my techniques and exposed me to new and exciting concepts.
I returned back home to Cape Town working at the Twelve Apostles and Lanzerac in Stellenbosch.
Why a chef, I am frequently asked? All I can say is that every day is lucky packet full of surprises.. Remember in kindergarten where you made those little boudoir biscuit racing cars, well now I’m getting paid to do just that. I thrive on challenging myself and pushing the envelope like competing in prestigious competitions like the in Unilever chef of the year in which I was a finalist and Bocuse d’Or finalist South African trails.
At the Westin Executive Club we strive for the love for great food in a setting that is closer to the stars than you may imagine.
Eating, what a marvellous thing!
Some visual impressions from The Westin Cape Town “Back of House” tour: