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Saxon Signature Recipes

The Saxon High Tea Cocktail

Mixologist and Food and Beverage Manager Marco Mertens shares the recipe to his siganture creation.


75ml Yswara “Shaka Zulu” Tea infused Cranberry Juice

30ml Calvados

10ml Triple Sec

10ml Pimms

10ml Sugar Syrup


Place 75ml cranberry juice in a shaker, add 1 teaspoon shaka zulu loose leaf Yswara tea. Steam for a couple of seconds to draw the tea flavours.

Add 30ml Calvados, 10ml pimms and 10ml triple sec to the shaker. Add ice cubes and shake, fine strain into a high ball glass with ice in it. Garnish with a baby apple floating on the ice.

20 Oct 2014

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five hundred Secures Top Ten Placement at Eat Out Awards

17 Nov 2014

Announced last night at the Mercedes Benz Eat Out Awards 2014, we are delighted that our fine dining restaurant, five hundred was placed second in the coveted Top Ten restaurants in South Africa. Multi-award-winning chef David Higgs has redefined the role of the chef as creative director, resulting in the immersive five hundred experience.