Aviator’s new Head Chef, Adam Fargin, talks about how reaching the finals of MasterChef, catapulted his career in food and how he believes simplicity, combined with his classical approach to cooking, will be the key to the ongoing success of the food outlets at the hotel.
In The Cellar
Chardonnay Reserve, South Africa 2010
Vergelegen’s winemaking philosophy is simple; there must be harmony between the old and the new.
On The Menu
Roast poussin with sweetcorn, sage & onion stuffing, purple pommes purée and crispy chicken skin.
In the diary
Join us for our next Weddings Showcase on Sunday 14th September 2014.
Bobbi Brown's Pop of Colour
Bobbi Brown has launched a new collection of bold cosmetics to brighten up complexion and mood.
Treatment of the month
Lubatti Stimulating Anti-Cellulite Treatment
The perfect Summer bikini pre-preparation!
Indulge in a special accommodation package in celebration of our 6th birthday.
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