The Commodore is spacious enough to accommodate 236 rooms, as well as its guests' needs for individual space and serenity.
The 198 Superior Rooms are all decorated to a nautical theme - some display the dynamism of the harbour, others the quiescence of Table Mountain.
In the 27 business class rooms, you will also be equipped with a modem line to allow you to keep your finger on the pulse of your business. The 10 first class suites include a spacious lounge, a dining area and have a city view. Then, for something truly extraordinary, there is the option of the exclusive Imperial Suite.
All rooms have individual aircon, television, tea/coffee making facilities, bathroom with bath, shower and toilet, direct dial phones, electric razor plugs, hair dryers, TV with DStv and 24-hour room service.
The Legacy Room features V-Tel equipment with three ISDN lines, a 74cm TV and one camera. A document camera can be hired at an additional cost. The system is remote controlled and delivers near broadcast quality video and audio.
All rooms are equipped with a whiteboard, flipchart, overhead projector, 60 cm television and VHS video machine.If you are a conference organiser, our Events Team will gladly help you organise just about anything - planning and booking conference itineraries, doing transfers, organising day tours, excursions, sundowner trips, themed events or team building activities.
Even if you have an unusual request, we will do our best to accommodate you. If you're based in Cape Town, the events team will visit your office for personal assistance.
Our nautical theme extends to our menu, which offers seafood delicacies, such as fresh Namibian Oysters, Mussels with Garlic and Herbs, Crayfish Bisque topped with Cream and Chive Slivers. For those wanting to sample the best in red meat, we have plenty for you to choose from. Smoked Venison thinly sliced on a bed of lettuce and crunchy focaccia wafers will start you off. Follow this with Beef Fillet grilled to your liking or Roast Venison accompanied by Rosemary Scented Sweet Potato Wedges. For the not so hungry we offer light meals such as Prawn Curry and Chicken and Leek Phyllo Pie, or for a more satisfying meal try our Roast Kingklip, Warm Smoked Salmon Fillet, Grilled West Coast Rock Lobster or a Confit of Duck Leg. Whatever your culinary desire, our menu will leave you and your guests feeling sumptuously nourished.
ABOUT THE CHEF
Innovative Chef Rob Creaser has created a mouth watering menu, combining unusual fusions of flavour, for you to delight in.
Chef Rob Creaser has created a truly amazing menu especially for the Clipper Restaurant. Born in England, he moved to Cape Town at a very young age. After completing his schooling at Wynberg Boys' High School, he joined the South African Navy for National Service.
Once Rob had finished his two-year chef training, he decided to return to England, where his first introduction to cooking was at the Epsom Derby. After that, he spent a further six years in England working and learning as he went, and ending up at Woking, which had two restaurants and banqueting facilities.
"You need to move away from Cape Town to appreciate the beauty of it," says Rob. Upon his return to Cape Town, Rob took up a position at the famous Mount Nelson Hotel, working under the direction of Garth Stroebel.
After completing two years there he moved on to the Victoria Junction Hotel where he was promoted to Head Chef. An awesome experience followed for Rob when he became Executive Chef at Londolozi Private Game Reserve in the Sabi Sands. In between then and The Commodore, Rob took a year off to travel through Asia. Here he came across a variety of different flavours that inspired a lot of his creative cooking.
Originally setting sail for the Caribbean, Rob was approached by the Commodore for the position of Executive Chef. "I have developed a natural passion for food and I truly enjoy what I do. At the Clipper Restaurant I try to perfect food by using the freshest ingredients and keeping it simple. The menu is varied with influences from Asia and Africa. I try and create ideas that are new and different, there are few things that feel better than when you try a new dish and everything just works!"