Azure Restaurant

Fine dining and incredible views

Savour the finest indigenous and international cuisine on offer in our extremely popular Azure Restaurant. Christo Pretorius, Executive Chef, is on hand to create a variety of exquisite dishes including meat, seafood and vegetarian options.

From our delightful entree selection or the delicate fresh oysters to main, your taste buds will be infused by the finest of organic ingredients.

Round off the perfect meal with a delightfully sweet dessert. Bea's double baked cheesecake, taken on our stunning terrace overlooking the ocean, will truly allow you to experience the magic of Azure!

Fresh, Local and Seasonal Cuisine
A modern French menu with a distinctive South African influence
Offering seasonal, fresh cuisine, The Twelve Apostles is recognised as one of South Africa’s top places for wining and dining. Our modern French menu with South African influences is updated regularly by executive chef Christo Pretorius.

In 2013 made its debut onto the coveted American Express Platinum Fine Dining Awards list.

More than 95% of the items on the menu are sourced from the Western Cape in line with the Hotel’s Responsible and Sustainable Environmental Policies and follow the Southern African Sustainable Seafood Initiative’s best practice guidelines.

Fine Wines
From our cellar an award-winning experience
Sommelier Gregory Mutambe and his team of wine stewards, are on hand to advise diners in the award-winning Azure Restaurant. He has a true passion for wine and food along with many years of experience in both local and international wine competitions, which has allowed him to compile an extensive wine list for the enjoyment of our guests.

The wine list he has created is truly impressive, and has received various industry awards over the past decade including maintaining a Diamond rating in the Diners Club Wine List Awards held annually country wide. Guests will find not only an outstanding range of the great names of the wine world, but also an intriguing selection of lesser-known bottles. Many of the wines listed are available by the glass, including a selection from the celebrated South African estate of Bouchard Finlayson.

Gregory assists diners with the perfect wine pairing during meals, working closely with executive chef Christo Pretorius in creating the perfect pairings.

He cites French-born Master Sommelier, Master of Wine and the World’s best Sommelier, Gerard Basset as his inspiration, and says about his profession: “If you want to become a sommelier you have to have a real passion for wine and be prepared to work odd hours, weekends and holidays. This shouldn’t discourage you, as the exposure to different wines you receive, and the incredibly interesting people you meet from all over the world, makes for the most gratifying experience you could ever have. You become the palate for guests, who trust in your knowledge and ability, which is just remarkable.”